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.
12 oz (340g) spaghetti or tonnarelli
1½ cups finely grated Pecorino Romano cheese
2 tsp freshly cracked black pepp
Salt, for pasta water
Extra Pecorino Romano cheese
Freshly cracked black pepper
Chopped parsley (optional)
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