SPAGHETTI CACIO E PEPE
We absolutely love this Spaghetti Cacio e Pepe recipe! With just four simple ingredients—pasta, Pecorino Romano cheese, black pepper, and a bit of pasta water—it’s amazing how much flavor you get in every bite. Not only is it quick and easy, but it’s also perfect for those busy weeknights when you want something comforting and satisfying without a lot of fuss. This dish brings an indulgent, creamy texture and a punch of peppery flavor that’s so deeply satisfying, it feels like a little taste of Italy at home. Whether it’s a last-minute meal or a cozy dinner, Cacio e Pepe always hits the spot!
WHAT IS CACIO E PEPE?
Spaghetti Cacio e Pepe is a classic Italian pasta dish that originated in Rome. The name translates to “cheese and pepper,” which are the star ingredients alongside pasta. Made with just Pecorino Romano cheese, freshly cracked black pepper, pasta, and a bit of reserved starchy pasta water, this dish is celebrated for its simplicity and bold flavors. The hot pasta water combines with the cheese to create a creamy, peppery sauce that clings to the noodles, giving a rich, indulgent flavor with only a few ingredients. It’s a beloved staple in Italian cuisine for both its ease and taste!
INGREDIENTS YOU NEED:
- Spaghetti
- Black Pepper
- Pecorino Romano
CACIO E PEPE VARIATIONS
Here are some delicious variations on traditional Cacio e Pepe, adding a little twist while keeping the spirit of this Italian classic:
- Cacio e Pepe with Lemon
Add a squeeze of fresh lemon juice or a bit of lemon zest to the pasta. The citrus brightens the flavor and adds a refreshing contrast to the rich, cheesy sauce. - Truffle Cacio e Pepe
Drizzle truffle oil or add a small amount of truffle paste to give the dish an earthy, luxurious aroma. Perfect for a special occasion! - Cacio e Pepe with Cream
For a creamier texture, add a splash of heavy cream or mascarpone. This makes the sauce extra smooth and velvety, ideal for a comfort food twist. - Mushroom Cacio e Pepe
Sauté mushrooms (like cremini or porcini) in butter and add them to the pasta. The mushrooms bring a hearty, savory depth to the dish that pairs well with the peppery cheese. - Cacio e Pepe with Garlic
Lightly toast minced garlic in olive oil before adding the black pepper. This gives the pasta a hint of garlicky flavor, adding another layer of taste without overpowering the simplicity.
TIPS AND TRICKS FOR A SUCCESSFUL CACIO E PEPE
- Use Freshly Cracked Pepper
Freshly cracked black pepper is essential—it releases aromatic oils that make the dish much more flavorful than pre-ground pepper. Toast it in a hot pan for a minute to bring out its full, peppery warmth.
- Choose Pecorino Romano
Pecorino Romano cheese gives the best flavor for this dish—it’s sharp, salty, and designed for melting. Grate it finely so it melts easily without clumping. Parmesan can be used as a backup but won’t bring the same traditional flavor.
- Save Starchy Pasta Water
The starchy water from cooking the pasta is what helps create a smooth, creamy sauce. Before draining the pasta, scoop out at least a cup of this water—it’s liquid gold! Add it gradually until you reach the right consistency.
- Cook Pasta Al Dente
Keep the pasta slightly undercooked (al dente) so it can absorb the sauce and continue cooking when mixed. This will give you a perfect texture and prevent mushy noodles.
- Work Quickly for a Smooth Sauce
After adding the cheese and pasta water, toss the pasta quickly to prevent clumping. Stirring or tossing helps the cheese emulsify with the water, creating a creamy, clingy sauce.
- Add Cheese Off the Heat
Remove the pan from heat before adding the cheese. High heat can cause the cheese to seize up and clump. A warm (not hot) pan will help the cheese melt smoothly.
- Avoid Oil or Butter
Traditional Cacio e Pepe doesn’t need olive oil or butter. The starchy water and cheese provide enough creaminess. Adding fats can separate the sauce and affect the texture.
- Serve Immediately
Cacio e Pepe is best enjoyed fresh and hot. The sauce can thicken as it cools, so serve it immediately after mixing to enjoy the perfect creamy texture.
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SPAGHETTI CACIO E PEPE
Ingredients
- 230 g spaghetti uncooked
- 1/2 cup pecorino Romano
- 1/2 tsp fresh black pepper
Instructions
- Fill a large pot with water and bring it to a boil over high heat.
- Add a small handful of salt, then add the pasta to the boiling water.
- Cook the pasta, stirring occasionally, until al dente—about 6 to 8 minutes.
- Drain the pasta, reserving 2/3 cup of the pasta water.
- In a pan over medium heat, toast some fresh black pepper till it is toasty.
- Scoop 1 cup of pasta water and let it simmer.
- In a bowl, mix in the pecorino Romano with some pasta water till it forms a paste.
- Add in the pasta in the pan with the black pepper. Mix and take off the heat,
- Add in the cheese paste and some pasta water and stir till all combined.
- Top with some extra black pepper and some cheese and enjoy!