Cacio e Pepe Recipe

That crazy time of year has finally come to an end. There is no more running after last minute Christas presents, stressing over large scale entertaining and eating too much rich food. I am hoping that this all means you are looking for new quick recipes. Cacio e Pepe is a classic Italian pasta recipe from Rome, it’s about salty cheese and lots of spicy pepper.

After you have eaten a bowl your tongue should tingle slightly from the sharpness of all the pepper. Be careful when you add the cheese that your pan isn’t too hot – otherwise you will find it has reformed into a skating rink of cheese at the bottom of your pan. Oh, and my last piece of advice? Consume immediately, even the act of taking photos can lose some of that precious sauce.

Looking for more easy pasta recipes? Check out some of my favorites!

Print Recipe

(serves 2)



160g spaghetti

2 tablespoons butter

3 tablespoons freshly grated Pecorino Romano

1/3 cup freshly grated Parmaggiano Reggiano

1 teaspoon freshly ground pepper

salt to taste

Bring a large pot of water to a boil and add several tablespoons of salt. Cook spaghetti until it is al dente. Reserve 1/2 cup of the pasta water and drain the pasta. In a medium skillet melt the butter over medium heat and swirl in the pepper. Cook stirring regularly for 2 minutes. Add two tablespoons of the pasta water along with the pasta. Turn the heat to low and slowly incorporate in the cheese, tossing until it is melted. Taste and correct with salt and more pepper if needed.

Serve immediately with extra cheese and pepper on top.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes