Cacio E Pepe

Anthony Bourdain once described cacio e pepe as “the greatest thing in the history of the world.”

And honestly? I couldn’t agree more.

This classic Roman pasta is hands down one of our family’s favorite comfort foods. We whip up a batch at least once or twice a month, especially since it’s so simple and relies on just three pantry staples, “cacio” (cheese), “pepe” (black pepper), and pasta (we love bucatini). While Barclay takes charge of grating a mountain of cheese, I usually prepare a big green salad or some roasted veggies to go alongside it. Then, once the pasta is tossed in that glossy, peppery cheese sauce, we waste no time grabbing a fork and diving right in. Few things in life are as satisfying as a steaming bowl of cacio e pepe!

That said, despite its short ingredient list, this dish is notoriously tricky to get just right. If the cheese overheats or the starchy pasta water isn’t emulsified properly, you’ll end up with a clumpy, sticky mess, a heartbreak I’ve experienced firsthand. So, while revisiting the four classic Roman pasta dishes this week, I updated this post with my best cacio e pepe tips, plus a new video to visually walk you through each step. And yes, we even included a pronunciation guide, so all of us non-Italians can show this dish the respect it deserves.

One quick note, I like to add a bit of butter to my cacio e pepe. I know, I know, it’s not traditionally Roman, but after making and ordering this dish countless times, I’ve found that a touch of butter brings extra richness and depth that I absolutely love. Feel free to include it or leave it out, I’ve provided instructions for both.

Alright, let’s make some cacio e pepe together!

Ingredients

• 8 ounces uncooked pasta (I recommend bucatini)
• 2 tablespoons butter, diced into 1-tablespoon chunks (optional but recommended)
• 1 teaspoon freshly ground coarse black pepper (adjust to taste)
• 2 ounces finely grated Pecorino Romano cheese

Instructions

1. Boil the pasta water. Fill a large stockpot about halfway with water (roughly 3 quarts) and bring it to a rolling boil. Generously season with fine sea salt (about 2 tablespoons).
2. Bloom the pepper. As the water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat. Add the black pepper and let it cook for 30 seconds, then turn off the heat. (If using an electric stove, remove the pan from the burner entirely.)
3. Cook the pasta. Add the pasta to the boiling water and cook, stirring at the same time, until it is just barely al dente.
4. Toss the pasta. Use tongs to transfer the pasta directly to the sauté pan with the butter and pepper. Add 1/3 cup of starchy pasta water and toss briefly to combine. Add half of the cheese, tossing to coat. Add the remaining cheese and continue tossing, adding extra tablespoons of pasta water as needed to create a smooth, glossy sauce.
5. Serve. Serve the pasta immediately, garnished with an extra twist of black pepper and/or extra Pecorino Romano, if desired. This pasta is best enjoyed hot out of the pan, so dig in right away!

Cacio E Pepe Key Ingredients

Here are a few key notes about the cacio e pepe ingredients you’ll need for this recipe:

• Pasta

Traditional choices include thick spaghetti, bucatini, or tonnarelli, but this recipe works with almost any pasta shape. If possible, use bronze-cut pasta, its slightly rough texture helps the cheese and pepper sauce cling beautifully.

• Pecorino Romano

This aged sheep’s cheese is a must in Roman pasta dishes, bringing its salty, grassy, and earthy flavor to the sauce. However, during a cooking class in Rome, my instructor swore by a 50/50 blend of Pecorino and Parmigiano (Parmesan), and I have to admit, it’s also delicious.

• Butter

Yes!! I know it’s not traditional, but as mentioned before, I personally prefer a little butter in my cacio e pepe. It adds richness and a silky texture to the sauce. That said, if you want to go the purist route, simply replace the butter with a bit more starchy pasta water.

• Black Pepper

For optimum flavor, always use freshly ground black pepper, ditch the pre-ground store-bought stuff and grab a pepper mill. I love my cacio e pepe extra peppery, but if you’re sensitive to spice, feel free to adjust to taste. Also, note that the recipe calls for coarsely ground black pepper, if you only have finely ground on hand, be sure to use less.

Notes

• Butter: Feel free to use less butter if preferred, or omit it entirely and substitute with extra starchy pasta water, which is the traditional method for making cacio e pepe.
• Black Pepper: This recipe is heavy on the “pepe” (black pepper), and I always add extra as a garnish. If you’re sensitive to black pepper, consider using less than the recipe suggests. Also, the 1 teaspoon measurement is for coarsely-ground black pepper, if using finely-ground pepper, you’ll need less.
• Tongs Alternatives: If using short pasta shapes (such as rigatoni), a spider strainer works best for transferring the pasta. If you don’t have one, scoop out a few cups of starchy pasta water into a heat-safe bowl before draining the pasta in a colander, then transfer it to the sauté pan.

Cacio E Pepe Tips & Troubleshooting

Before diving into the full cacio e pepe recipe, here are some key tips to ensure success:

• Read the Recipe First: While not complicated, this dish requires quick multitasking. Take a moment to read through the recipe fully before you start cooking.
• Finely-Grate the Cheese by Hand: Always grate Pecorino Romano by hand instead of using pre-grated cheese, which contains anti-caking agents that prevent smooth melting. A microplane or a fine grater works best.
• Use a Large Sauté Pan: You need plenty of room to toss the pasta properly with the sauce, so choose a large sauté pan or stockpot.
• Have a Strainer or Tongs Ready: A spider strainer or tongs (for long noodles) makes it easier to transfer pasta directly from the stockpot to the pan. If you don’t have one, scoop out extra starchy pasta water in a heatproof cup before draining the pasta.
• Limit the Pasta Water: To keep the starches concentrated, fill the stockpot only halfway (about 3 quarts). This helps create a better emulsion for the sauce.
• Cook Pasta Just Until Al Dente: The pasta should have a firm bite and will continue cooking while being tossed with the sauce. Keep a close eye on it and transfer as soon as it’s barely al dente.
• Avoid Overheating the Sauce: If the cheese clumps or sticks, it’s likely overheated. Always turn off the heat before adding the cheese. For electric stoves, move the pan to a cool burner to prevent residual heat from affecting the sauce.
• Serve Immediately: Cacio e pepe is best enjoyed right out of the pan while the sauce is glossy and smooth. Serve and dig in right away!

Cacio E Pepe FAQ

How do you pronounce “cacio e pepe”?
The correct pronunciation in Italian is: “KA-choh eh PEH-peh.”

What does “cacio e pepe” mean?
It translates to “cheese and pepper,” referring to the Pecorino Romano cheese and black pepper that create the sauce.

Where did cacio e pepe originate?
The dish’s origins are debated. Some believe it dates back centuries to shepherds in the Apennine Mountains who relied on easy-to-carry ingredients, dried pasta, black pepper, and cheese from their flocks, to make a warm, hearty meal. Others argue it developed later in mines and factories near Rome, where low-income families made use of affordable, non-perishable ingredients.