Cacio e pepe recipe – A Peppery, cheesy Pasta delight

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Cacio e pepe is a classic roman recipe, generally made from spaghetti, pecorino cheese and grounded black pepper. Cacio e pepe literally means cheese and pepper in central Italian dialect. It a rustic and easy recipe to make. The most important element of the recipe is pasta water, yes you heard it right no cheese or pepper but pasta water. Why is that so? Many will ask. The reason is simple the starchy pasta water is the key builder or thickener in the sauce. The starch in the pasta water gives the silkiness which elevates this dish to different dimension.

Selection of pasta for the dish

Also to obtain good quality pasta water, one should use handmade spaghetti, cause it has a roughness which release more starch while cooking pasta. Also avoid using commercially made pasta, since it has smooth lining and finish to it, due to which sauce won’t stick properly on the pasta and dish wouldn’t taste that good. If you have a pasta machine at home, than go ahead and try to make pasta by scratch. Also let my know if anyone want my homemade pasta recipe, if yes click here to connect with us.

Tips for making good cacio e pepe

  • The pasta should not be too saucy. It should only coat the spaghetti. no need of overflowing the sauce from the top.
  • No need of making roux to thicken up the sauce. Pasta water and cheese is enough to thicken up the sauce.
  • Do not complicate the recipe by adding herbs, chicken or veggies. If you want to taste the traditional dish than avoid adding extra ingredients.
  • Don’t use pepper powder, use only fresh cracked pepper.
  • I highly recommend you to use only pecorino cheese for this recipe, but if pecorino is not available parmesan can be use as an alternative. 

Cacio e pepe

Recipe of Cacio e pepe

Cacio e pepe

Hussain Sadriwala
Simple and elegant spaghetti with pecorino and black pepper
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 108.25 kcal


  • 300 gm Spaghetti (try to get handmade pasta)
  • 1 cup Pecorino cheese (Grated)
  • 1 tbsp Butter
  • 1 tbsp Olive oil (Extra virgin)
  • 1 tsp Black pepper (Powder)
  • Salt (to taste)


  • Firstly, cook the pasta. For that take a pan add water, season it and wait till it gets rigorous boil. Then add pasta to the water.
  • Cook the pasta till al dente, then drain out the excess pasta water. Note - save about a cup of pasta water to make the sauce for the pasta.
  • Now take another pan and add olive oil to it. Heat up the oil and add pepper powder to it and let it cook on low flame.
  • When the aroma of pepper fills the kitchen, Add one cup of pasta water.
  • Now reduce the pasta water till it gets silky and smooth consistency, and let the peppery flavour get intensify.
  • After reducing, add butter and pecorino cheese and emulsify everything to make a silky smooth sauce and add salt to taste
  • Now add spaghetti to the sauce and toss it until spaghetti is coated with the cheesy sauce
  • Now place the pasta in a dish and garnish it with pepper powder and grated pecorino.


Keyword cacio e pepe recipe, italian pasta recipe, Spaghetti recipe, Spaghetti with pecorino, Spaghetti with pecorino and black pepper


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