While I may not be the biggest pasta fan, I’m always up for uncomplicated comfort food!

And actually, I have a confession to make. I’ve made this recipe more times than I can count this month. Sorry, not sorry. This is comfort food heaven!

This cacio e pepe recipe is creamy, salty, peppery, and just oh so good. It takes less than 30 minutes to make and it’s so simple that you’ll want to make it all the time.

It’s truly one of my favorite pasta recipes!

I also like my Lemony Cacio e Pepe Spaghetti Squash but that’s a story for another day.

creamy cheese and pepper pasta on a white plate with grated Pecorino on top

What is Cacio e Pepe?

First things first, what is it? Well, Cacio e Pepe is a Roman pasta recipe that literally translates to “cheese and pepper”.

The authentic version of this recipe uses pasta, Pecorino, and freshly cracked black pepper; with no butter. I find, however, that using unsalted butter gives this recipe such rich flavor and also, helps the cheese melt easier. A little goes a long way.

I’ve seen some recipes for cacio e pepe with parmesan and others that are made with a mix of both grated Parmesan and Pecorino Romano. Personally, I prefer using grated Pecorino Romano only.

As far as pasta, please do not use angel hair pasta! You need good high-quality thick long pasta for this recipe.

You can use spaghetti or bucatini which is pasta with a hole in the middle for more creamy goodness to live in. YUM!

Ingredients You’ll Need

  • Good quality pasta. Highly recommend high-quality long, thick pasta like bucatini or spaghetti.
  • Unsalted butter.
  • Fresh black pepper.
  • High-quality Pecorino Romano. Make sure the Pecorino Romano cheese is finely grated for the best results.

Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

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Step-By-Step Instructions

  • Make sure you use FINELY GRATED cheese. Highly recommend grated Pecorino Romano for the best results. Shred a block of high-quality Pecorino Romano then place it in a food processor. Pulse until finely grated. You can also use a microplane.
  • Make the pasta. Cook pasta according to the package instructions. Remove from heat 2 minutes before it’s al dente and reserve 1 cup of the pasta water.
  • Make the cheese and pepper sauce. Meanwhile, in a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add pepper and cook, for 1 minute, until toasted. Add 1/2 cup of the pasta water to skillet and bring to a simmer. Transfer the pasta to the skillet and add the remaining butter.
  • Toss the pasta in the sauce. Reduce heat to low and add the Pecorino, stirring and tossing until the cheese melts and the pasta is al dente. If the pasta appears dry, add more water 1 tablespoon at a time. Serve and enjoy!

When you’re done with this recipe, make my 20-Minute Lemon Garlic Shrimp Pasta!

bowl of cacio e pepe pasta on a white plate

Can you make Cacio e Pepe ahead of time?

No, this is a type of recipe that must be made the day of and served immediately. It will not taste the same the next day if you were to refrigerate or even freeze it.

What is the difference between Carbonara and Cacio e Pepe?

Carbonara is made with cheese and eggs while Cacio e Pepe is made with cheese and pepper.

Can I use Parmesan instead of Pecorino?

You can however Pecorino has more of a sharp taste whereas Parmesan is milder. I recommend Pecorino but grated Parm is fine in a pitch.

5 from 2 reviews

Easy 4-Ingredient Cacio e Pepe with Pecorino Romano

Jamie Silva
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
This Cacio e Pepe only has 4-ingredients and is ready in 25 minutes! This creamy Italian pasta dish translates to "cheese and pepper". All you need is Pecorino Romano, unsalted butter, freshly cracked black pepper, and high-quality pasta. No eggs, no parmesan cheese, just the perfect weeknight meal!
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Ingredients
 

  • 12 ounces pasta, bucatini or spaghetti
  • 3 tablespoons unsalted butter, cubed, divided
  • 2 teaspoons freshly cracked black pepper
  • 1 1/2 cup grated Pecorino Romano

Instructions
 

  • If you have a block of Pecorino Romano, use a microplane to grate it or shred it then place it in a food processor. Pulse until finely grated. Set aside.
  • Cook pasta according to the package instructions. Remove from heat 2 minutes before it’s al dente and reserve 1 cup of the pasta water.
  • Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add pepper and cook, for 1 minute, until toasted.
  • Add 1/2 cup of the pasta water to skillet and bring to a simmer. Transfer pasta to the skillet and add remaining butter.
  • Reduce heat to low and add the Pecorino, stirring and tossing until the cheese melts and the pasta is al dente. If the pasta appears dry, add more water 1 tablespoon at a time. Serve and enjoy!
Serving: 1serving, Calories: 319kcal, Carbohydrates: 7g, Protein: 13g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 898mg, Potassium: 332mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1054IU, Vitamin C: 6mg, Calcium: 420mg, Iron: 1mg
Course: Dinner, Main Dish
Cuisine: Italian
Keyword: cacio e pepe, cacio e pepe recipe, easy cacio e pepe
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