Cacio E Pepe celebrates the essence of Roman cuisine with just a few ingredients: Pecorino Romano cheese, freshly cracked black pepper, and pasta like bucatini or spaghetti. You cook the pasta until al dente, mix it with cheese and pepper, and use starchy water for a creamy finish. This dish's rich flavors exemplify simplicity in cooking, making it a comforting favorite. Keep exploring to uncover more about its history and cooking techniques!
History

Cacio e pepe, a classic Roman dish, has roots that trace back to ancient Rome, reflecting the simple and practical lifestyle of shepherds in the Lazio region.
This traditional dish, which translates to "cheese and pepper," showcases pantry staples like Pecorino Romano cheese and black pepper. Shepherds relied on these easily transportable ingredients, making it a convenient meal on the go.
The dish embodies the culinary philosophy of "cucina povera," emphasizing minimalism while creating rich flavors.
Gaining popularity in the mid-20th century, Cacio e pepe became a staple in Roman trattorias and an iconic Italian dish worldwide.
Its enduring appeal lies in its simplicity, allowing the quality of the cheese and pepper to shine through, enchanting food lovers everywhere.
Recipe

Cacio e pepe, a beloved staple of Roman cuisine, is cherished for its simplicity and bold flavors. This dish beautifully showcases the harmony between the creamy, salty Pecorino Romano cheese and the kick of freshly cracked black pepper, all enveloping al dente pasta.
The beauty of Cacio e pepe lies not just in its ingredients, but in the technique that transforms these humble components into a luxurious meal. With just a few steps, you can create an authentic Roman experience right in your kitchen.
To achieve the perfect Cacio e pepe, it's important to pay attention to the preparation of the pasta and the cheese. Cooking the pasta in well-salted water and reserving some of the starchy cooking water are key steps in ensuring a smooth sauce. The technique of emulsifying the cheese with the pasta water creates a creamy, cohesive sauce that clings beautifully to the pasta.
Whether you choose bucatini, spaghetti, or tonnarelli, this dish promises to deliver a comforting and satisfying meal.
Ingredients:
- 400g bucatini (or spaghetti/tonnarelli)
- 150g Pecorino Romano cheese, finely grated
- Freshly cracked black pepper
- Salt
- Optional: 2 tablespoons unsalted butter
Instructions:
Begin by bringing a large pot of salted water to a boil. Add the pasta and cook until just al dente, reserving about 1 cup of the pasta cooking water before draining.
In a large sauté pan, melt the butter over medium heat and add a generous amount of freshly cracked black pepper, allowing it to toast for a minute. Transfer the drained pasta to the sauté pan, then remove from heat.
Quickly add the reserved pasta water and the finely grated Pecorino Romano cheese, stirring vigorously to combine until a creamy sauce forms that coats the pasta evenly.
Extra Tips:
For the best results, make sure to use high-quality Pecorino Romano cheese and grate it finely to enhance melting and emulsification.
The key to a creamy sauce is the right amount of starchy pasta water; start with a small amount and gradually add more if needed.
Serve Cacio e pepe immediately for the best texture and flavor, and don't be afraid to adjust the amount of black pepper according to your taste preference—this dish is all about balancing the flavors!
Cooking Steps

To make the perfect Cacio E Pepe, you'll want to start by boiling a large pot of salted water for your pasta.
Once the water's bubbling, add the pasta and cook it until it's just barely al dente.
As you prepare the sauce, you'll blend in the Pecorino Romano cheese with freshly ground pepper, adjusting the consistency with that starchy pasta water for a creamy finish.
Step 1. Boil Salted Water for Pasta

A large stockpot filled with water is your starting point for perfect pasta. Place it over high heat and wait for a rolling boil.
Once boiling, add about 2 tablespoons of fine sea salt to the water; this salted water enhances flavor and helps achieve that coveted al dente texture when you cook spaghetti.
Make certain the water is at a full boil before adding the pasta—this prevents mushiness and guarantees even cooking. Stir the pasta occasionally to keep it from sticking together.
Don't forget to reserve about 1 cup of the starchy cooking water before draining the pasta; it's great for adjusting your sauce's consistency later on.
Enjoy the art of pasta cooking!
Step 2. Add Pasta to Boiling Water

Carefully add 8 ounces of uncooked pasta, like bucatini or spaghetti, to the boiling salted water. This step's vital to guarantee your pasta doesn't clump together.
Stir the pasta occasionally as it cooks, which helps it cook evenly and prevents any sticking. You'll want to cook the pasta until it's just barely al dente, usually around 10-12 minutes, but keep an eye on the specific timing for your pasta shape and brand.
Before draining, reserve at least 1/3 cup of that starchy pasta cooking water; it's essential for emulsifying your cacio e pepe sauce later.
Once the pasta reaches the right texture, drain it, but don't forget about the reserved water for that perfect finish!
Step 3. Add Pecorino Romano Cheese

Once you've drained the pasta, it's time to bring in the star ingredient: Pecorino Romano cheese.
Grab a microplane and finely grate about 2 ounces of this cheese by hand—avoid pre-grated cheese, as it can hinder the melting process.
In a large bowl, combine the hot pasta with a bit of starchy pasta water, then gradually add the grated cheese while stirring continuously. This helps melt the cheese into a creamy sauce without clumping.
If you want to enhance the flavor, feel free to mix in some grated Parmigiano Reggiano while keeping the traditional profile intact.
The result will be a beautifully creamy sauce that perfectly coats your pasta, ready for the next step!
Step 4. Toss With Freshly Ground Pepper

Get ready to elevate your Cacio e Pepe by adding freshly ground black pepper.
Start by toasting coarsely ground pepper in a bit of oil or butter for about 30 seconds. This step releases the aromatic oils, enhancing the flavor.
Once your pasta is ready, it's time to combine everything. Tossing the pasta with the toasted pepper guarantees even distribution, balancing the richness of the cheese without clumping.
Keep the pasta moving until every strand is coated with that flavorful pepper.
Remember, the goal is to serve immediately after tossing, maximizing the freshness and aromatic qualities of the spice.
This final touch transforms your dish into a peppery masterpiece that's irresistible!
Step 5. Adjust Consistency With Pasta Water

To achieve the perfect consistency for your Cacio e Pepe sauce, it's vital to reserve some starchy pasta water before draining.
Once your pasta is ready, take a tablespoon of the reserved pasta water and gradually add it to the cheese and pepper mixture. This step helps emulsify the sauce, creating a smooth, glossy finish.
Make sure the pasta is still hot when you toss it with the cheese mixture; the heat is important for melting the cheese. Use tongs to toss the pasta continuously, ensuring an even coating and preventing clumping.
Adjust the amount of pasta water based on your preference—less for a thicker sauce, more for a creamier consistency.
Enjoy your delicious masterpiece!
Final Thoughts

Simplicity is the heart of cacio e pepe, a dish that beautifully showcases the power of just a few quality ingredients. This traditional Roman dish, featuring high-quality Pecorino Romano and freshly cracked black pepper, elevates simple spaghetti into a creamy sauce that's both comforting and delicious.
Mastering the technique, especially with pasta water, is key to achieving that perfect texture. Remember, the magic happens in the moment—serve it immediately to savor its robust flavors.
Cacio e pepe exemplifies the essence of traditional Roman cuisine, proving that sometimes, less really is more. By focusing on simple dishes and high-quality ingredients, you can create a culinary experience that resonates with the rich heritage of Rome. Enjoy every bite!
Frequently Asked Questions
How Do You Pronounce Cacio?
Imagine standing in a bustling Italian kitchen, the aroma of cheese wafting through the air.
You're about to say "cacio," but how do you pronounce it? Here's the secret: emphasize the first syllable, saying it like "KAH-cho." The "ci" sounds like "cho," rhyming with "go."
How to Stop Cacio E Pepe From Clumping?
To stop your pasta from clumping, you'll want to focus on a few key techniques.
First, grate your cheese by hand to guarantee it melts smoothly.
When mixing in the cheese, turn off the heat to prevent overheating.
Toss the pasta continuously while adding cheese and a bit of reserved starchy water to achieve a creamy consistency.
Avoid using pre-grated cheese, as it can cause clumping due to anti-caking agents.
Is Cacio E Pepe Hard to Make?
You might think that making a dish with just a few ingredients would be easy, but it can actually be challenging.
It requires precise techniques, like grating cheese properly and controlling the heat. If you don't monitor the pasta, it mightn't reach that perfect al dente texture.
Plus, mastering the emulsification process with pasta water is essential for achieving that creamy sauce.
What Pasta Is Best for Cacio E Pepe?
They say the shape of the pasta makes the dish. For the best results, you'll want to choose long pasta varieties like bucatini or tonnarelli.
Bucatini's hollow center captures the sauce beautifully, while tonnarelli's square edges create a perfect grip for the cheese and pepper.
Remember, cooking your pasta al dente is essential, as it'll finish cooking in the sauce, ensuring every bite is flavorful and satisfying.
Enjoy the process!