Cacio e Pepe is a classic Roman pasta dish whose name translates to “cheese and pepper.” Made with just a few simple ingredients spaghetti or tonnarelli, Pecorino Romano cheese, freshly cracked black pepper, and pasta water it’s a masterclass in minimalism and flavor. The hot pasta water emulsifies with the cheese to create a creamy, peppery sauce that clings to every strand. With its rich, salty, and slightly spicy profile, Cacio e Pepe is quick to prepare yet deeply satisfying, making it a timeless favorite in Italian cuisine.
Ingredients
- Kosher salt
- 8 oz. linguine or spaghetti
- 2 tbsp. butter, divided
- 1 tbsp. extra-virgin olive oil
- Coarsely ground black pepper
- 3/4 c. freshly grated Pecorino, plus more for serving
- 3/4 c. freshly grated Parmesan, plus more for serving
Instructions
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ⅔ cup pasta water before draining.
- In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute.
- Add ⅓ cup reserved pasta water and bring to simmer. Whisk in remaining 1 tablespoon butter and, using tongs, add pasta, tossing into butter mixture.
- Add cheeses and toss constantly until cheese is melty, removing skillet from heat when about half the cheese has melted. (If sauce is too thick, loosen with more pasta water.)
- Serve topped with more Pecorino and Parmesan.
