Cacio e pepe
Italian classic in fifteen minutes
Sometimes we don’t feel like anything complicated. No long ingredient list, no drawn-out prep.
Just something simple that tastes really good. That’s exactly what cacio e pepe is all about. This Italian classic calls for only a few ingredients but delivers big flavor. With just three components: pasta, Pecorino Romano, and black pepper, it proves itself every time. The magic lies in the simplicity and the technique.
A shepherd’s dish
Cacio e pepe comes from Lazio, the region around Rome where simple food and bold flavor go hand in hand. It was traditionally eaten by shepherds who needed ingredients that would keep well while traveling. Pecorino, a firm and salty sheep’s milk cheese, and black pepper were ideal.
They are lightweight, nourishing, and shelf-stable. Combined with pasta and a bit of cooking water, it became a hearty, comforting meal. To this day, it’s enjoyed all over Italy and beyond as a symbol of the Italian art of keeping things simple.
The trick without cream
When you make cacio e pepe, you quickly realize the technique matters. There’s no cream and no butter, yet the sauce turns out smooth and creamy. The key is the starch in the pasta water, which helps the grated Pecorino melt into a silky sauce.
We usually use spaghetti, but linguine or tonnarelli work just as well. Freshly ground black pepper adds heat and aroma and really brings the dish together. It’s best to use a pepper mill with whole black peppercorns.
Vegetarian
Cacio e pepe is completely vegetarian and still savory and full of flavor. That’s thanks to the Pecorino. It’s salty, sharp, and bold. Add the bite of black pepper and you have a dish that needs very little to impress. We like to serve it with a simple green salad, such as arugula or mâche, or a fresh Caprese salad to round out the meal. Add a glass of crisp white wine and you’ll feel like you’re sitting in a Roman trattoria.
Cacio e pepe
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
This Italian classic calls for only a few ingredients but delivers big flavor. With just three components it proves itself every time.
Ingredients
- 6 oz spaghetti
- 3 1/2 oz Pecorino Romano, finely grated
- 1/2 tablespoon freshly ground black pepper
Instructions
- Cook the spaghetti in salted water until al dente, according to the package directions.
- In a large skillet, toast the freshly ground black pepper over medium heat for 2 to 3 minutes until fragrant. Add 1/4 cup of the pasta cooking water and let it gently simmer over low heat. Add a little more water if it starts to evaporate.
- Place about 2 1/2 oz of the grated Pecorino in a mixing bowl. Just before the pasta is done, add 1/4 to 1/2 cup of the hot pasta water to the cheese and whisk until creamy and smooth.
- Using tongs, transfer the spaghetti directly from the pot to the skillet with the pepper. Keep the heat low.
- Transfer the spaghetti to a plate or large bowl and mix thoroughly with the Pecorino mixture until a smooth, creamy sauce forms.
- Serve right away with extra black pepper and the remaining grated Pecorino to taste.
Notes
If you want to make this pasta for four people, simply double the ingredients.
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
