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Dinner Meals Cooking Time : 20 Recipe Servings : Recipe Dificult : easy Flavour : Creamy 0.00

Italian Cacio e Pepe Recipe Authentic Roman Pasta with Pecorino & Black Pepper

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Cacio e Pepe is one of the most iconic pasta dishes from Italy. Originating in Rome, this simple yet elegant recipe uses just a handful of ingredients—pasta, Pecorino Romano cheese, freshly cracked black pepper, and pasta water—to create a creamy, flavorful sauce without using butter or cream. The result is a silky, cheesy pasta with a bold peppery kick that perfectly highlights the quality of each ingredient.

Perfect for a quick lunch or comforting dinner, Cacio e Pepe is ready in under 25 minutes and showcases the beauty of authentic Italian cooking. Pair it with a fresh green salad and crusty bread for a complete Mediterranean meal.

Cooking Method

Bring a large pot of salted water to a boil and cook the pasta until al dente.
Reserve 1½ cups of the pasta cooking water before draining.
While the pasta cooks, toast the black pepper in a large skillet over medium heat for 1–2 minutes until fragrant.
Add a small amount of the reserved pasta water to the skillet.
In a bowl, mix the grated Pecorino Romano with a little warm pasta water to form a smooth paste.
Add the drained pasta to the skillet and toss well.
Remove the skillet from the heat and gradually stir in the cheese mixture, adding more reserved pasta water as needed to create a smooth, creamy sauce.
Toss continuously until the pasta is evenly coated.
Serve immediately with extra Pecorino Romano and freshly cracked black pepper.