This 20-minute Cacio e Pepe recipe is creamy, peppery, and made with just 6 ingredients. Featuring al dente pasta, freshly grated Parmesan, and cracked black pepper, it’s simple Italian comfort food at its best!
If you’re craving more creamy pasta night favorites, check out my Chicken Fettuccine Alfredo, this cozy Creamy Gemelli Pasta recipe, or my quick and easy Creamy Tomato Rigatoni Pasta!
Cacio e Pepe might sound fancy, but it’s one of the simplest pasta dishes you can make.
The name literally means “cheese and pepper,” and that’s exactly what makes this dish shine.
Freshly cracked black pepper is bloomed in olive oil for flavor, then tossed with butter, Parmesan, and Pecorino Romano to create a silky, cheesy sauce that clings to every strand of pasta.
It’s creamy, peppery, and a little salty from the cheese! Perfect for a weeknight dinner when you want something elegant but easy.
Cacio e Pepe Ingredients:
- Bucatini pasta: This long, hollow pasta holds onto the cheesy sauce beautifully. Spaghetti or linguine also works.
- Olive oil: Use a good-quality extra virgin olive oil for the best flavor.
- Black pepper: Freshly cracked pepper is essential. The bigger, uneven bits of freshly cracked pepper give a bolder flavor and better texture. Pre-ground pepper won’t give the same punch!
- Butter: A couple tablespoons of salted butter melt into the sauce and make it extra silky.
- Parmesan cheese: Has a nutty, mild flavor that balances the sharper Pecorino Romano. Shred your own for a better texture!
- Pecorino Romano cheese: This cheese is salty, tangy, and bold, and gives this dish an authentically Italian flavor! Shred your own so it melts more smoothly.
How to make Cacio e Pepe:
With just six ingredients and one pan, this elegant pasta comes together in minutes and tastes restaurant-worthy! See the full recipe in the recipe card at the bottom of the post.
- In a skillet, warm olive oil and cracked black pepper until fragrant.
- Stir in butter to melt.
- Boil bucatini until al dente. Before draining, save about a cup of the starchy cooking water.
- Add the pasta and cheese to the skillet and toss to coat.
Secrets to Perfect Cacio e Pepe:
- Finely grate the cheese: Use a microplane or a grater with small holes to finely grate the cheese. This will help it melt more easily and avoid clumps!
- Stir vigorously: It’s kind of like making a creamy emulsion. Tossing and stirring helps the starch from the pasta water bond with the fat from the butter and cheese.
- Serve immediately: This is not a dish that likes to sit around. The sauce tightens as it cools, so plate it right away for the creamiest texture!
How to store Cacio e Pepe:
Cacio e Pepe is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
Reheat gently on the stove with a splash of water or cream to loosen the sauce. The texture won’t be quite as silky as when freshly made, but it’s still delicious!
Serving suggestions:
Since this dish is pretty simple, you can jazz it up with a ton of different side dishes!
Bread is always a good idea (let’s be real). Go with golden, buttery Garlic Bread or soft Dinner Rolls for twirling, dipping, and general carb happiness.
Want to sneak in some greens? Make some Air Fryer Broccoli, Roasted Green Beans, or a colorful tray of Roasted Vegetables. They’re easy to pop in the oven while your pasta cooks, and they help balance out the richness of the pasta!
If you’d like to make it heartier, you can add a protein on the side. Pair it with Baked Chicken Breast, juicy Air Fryer Salmon, or even some Air Fryer Pork Chops. It’s a simple way to stretch the meal and keep everyone full!
Cacio e Pepe recipe
written by Ashley Fehr
Ingredients
- 375 grams bucatini pasta, (about ¾ lb)
- 1 tablespoon olive oil
- 1 teaspoon cracked black pepper
- 2 tablespoons salted butter
- ½ cup finely grated Parmesan cheese
- ½ cup finely grated Pecorino Romano cheese
Instructions
- Cook pasta to al dente in a large pot of boiling, salted water. Before draining, reserve 1 cup pasta water.
- Meanwhile, in a large skillet, heat oil and black pepper over medium heat until fragrant (2-3 minutes). Remove from the heat and stir in the butter until melted.
- Add cooked pasta to the skillet with the oil and pepper. Stir and gradually add in cheese and ½ reserved pasta water until the sauce comes together. If needed, toss and add in additional water.
- Taste and serve with additional cracked black pepper if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- All Parmesan or all Pecorino: Stick to one cheese if that’s what you have on hand.
- Try different pasta shapes: Spaghetti, linguine, or even short pasta like rigatoni work well.
- Make it extra creamy: Stir in a splash of cream or mascarpone if you want a richer sauce.
- Add protein: Toss in cooked chicken, shrimp, or crispy pancetta for a heartier meal.
- Gluten-free: Swap regular pasta for your favorite gluten-free pasta!
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