What You’ll Love About This Recipe
This simple cacio e pepe recipe brings big flavor with just a few ingredients, making it perfect for busy weeknights or lazy weekends. You’ll love how the salty cheese and spicy pepper come together in a creamy, dreamy sauce.
- Quick & Easy: Ready in under 20 minutes, it’s faster than waiting for takeout.
- Minimal Ingredients: Just pasta, cheese, pepper, and butter—no fancy shopping needed.
- Comfort Food Magic: Rich, cheesy, and satisfying, it feels like a warm hug in a bowl.
Recipe
Cacio e Pepe is a classic Roman pasta dish that celebrates simplicity with just a few ingredients. Its creamy, peppery sauce coats the pasta perfectly for a comforting meal.
Ingredients:
- 12 oz spaghetti
- 1 ½ cups finely grated Pecorino Romano cheese
- 2 tsp freshly cracked black pepper
- Salt, to taste
Instructions:
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1 ½ cups of pasta water, then drain the pasta.
- In a large skillet, toast the black pepper over medium heat for 1-2 minutes until fragrant.
- Add 1 cup of reserved pasta water to the skillet and bring to a gentle simmer.
- Add the cooked spaghetti to the skillet and toss to coat.
- Gradually sprinkle in the Pecorino Romano cheese, tossing constantly, until the cheese melts and forms a creamy sauce. Add more pasta water as needed to achieve the desired consistency.
- Serve immediately with an extra sprinkle of cheese and black pepper if desired.
Notes:
Use freshly grated Pecorino Romano for the best flavor and texture. Do not substitute with pre-grated cheese, as it may not melt smoothly.
Equipment:
Large pot, skillet, grater
Time:
Prep time: 5 minutes
Cooking time: 15 minutes
Cuisine:
Italian
Serving:
4 servings
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Enjoy this timeless dish that relies on quality ingredients and technique for its rich, satisfying flavor.
Nutrition
This Cacio E Pepe recipe is a simple yet flavorful dish. Here’s the nutritional breakdown.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 15 g |
| Carbohydrates | 45 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Cholesterol | 50 mg |
| Sodium | 550 mg |
| Fiber | 2 g |
| Sugar | 2 g |
What To Serve With It
A crisp white wine like Pinot Grigio pairs perfectly with cacio e pepe, cutting through the richness while keeping things light. If you’re feeling fancy, throw together a simple cheese board with sharp pecorino, honey, and walnuts—it’ll balance the dish’s bold flavors. Trust me, these combos make the meal feel extra special without stealing the spotlight from your homemade pasta.
Perfect Wine Pairings
When pairing wine with cacio e pepe, I always lean towards something crisp and invigorating to balance the dish’s rich, cheesy flavor. A bright, acidic white like a Verdicchio or a Vermentino cuts through the creaminess perfectly, while a dry Prosecco adds a playful fizz that lifts each bite. If you prefer red, opt for a light-bodied Pinot Noir—its subtle earthiness complements the pepper’s spice without overpowering the cheese. Just avoid anything too heavy or tannic; you want the wine to refresh your palate, not weigh it down. Trust me, the right sip makes every forkful even better.
Cheese Board Ideas
While wine elevates cacio e pepe beautifully, I’ve found that pairing it with a thoughtfully curated cheese board can turn a simple meal into a cozy feast. I like to include pecorino romano, since it’s already in the dish, and add creamy burrata for contrast. Aged gouda brings a nutty depth, while a soft brie complements the dish’s richness. Add some honeycomb, toasted nuts, and slices of crusty bread to balance the flavors. A few cured meats like prosciutto or salami never hurt either. Trust me, this combo makes every bite feel like a special occasion.
