One of my all time favorite dishes is Cacio e Pepe and I'm going to teach you how to make it today! This is a super simple Italian recipe made with simple ingredients, like black pepper and cheese.

What is Cacio e Pepe?

Cacio e Pepe was originally created by shepherds from communities of Italy in the 18th or 19th century. Achieving a smooth and creamy texture requires special attention, as the cheese is prone to becoming lumpy.

The pasta is prepared in boiling salted water as usual, then poured into the grated pecorino romano mixed with black pepper, with a little of the hot pasta water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta. - Wiki

Ingredients for Cacio e Pepe

• Pecorino Romano - this is the traditional cheese to use for Cacio e Pepe. You can also use Parmigiano-Reggiano
• Black Peppercorns - Use black peppercorns to toast, then grind. If you don't have peppercorns, you can use black pepper to toast
• Pasta - I used a fun paccheri rigati I found at Aldi but you can use any pasta you prefer. Spaghetti is traditionally used in this dish.
• Salt
• Olive Oil
• Pasta Water

How to Make Cacio e Pepe

First, start by boiling your water for your pasta and salt the water. Next, you want to toast your pepper.

Pour peppercorns in a skillet and heat on medium heat for 1-2 minutes. Remove peppercorns from heat and crush with a mortar set or grind in a pepper mill.

Then add the crushed pepper back to the pan and add olive oil to stir. Slowly add in about a cup of pasta water to combine. Add the cheese slowly and stir. Repeat several times till the cheese is melted and combined with the water.

Add Your Pasta to the Sauce

Add the cooked noodles to the sauce to combine. Give it a good stir and add a little more cheese on top!

Continue to Content

Cacio e Pepe

Yield: 6

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Enjoy this delicious Italian favorite, Cacio e Pepe made with pepper and cheese!

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Ingredients

• 2 Cups of Pecorino Romano or Parmigiano-Reggiano, grated
• 1 tablespoon of Black Peppercorns
• 16 oz Pasta
• 1 teaspoon Salt
• 2 Tablespoons of Olive Oil
• 1 - 2 Cups of Pasta Water

Instructions

1. Boil water and salt in a stockpot and cook pasta according to package instructions. Save pasta water.
2. Toast the peppercorns. Pour them in a skillet and heat on medium heat for 1-2 minutes. Remove peppercorns from heat and crush with a mortar set or grind in a pepper mill.
3. Add the crushed pepper back to the pan and add olive oil to stir.
4. Slowly add in about a cup of pasta water to combine.
5. Add a handful of grated cheese slowly and stir.
6. Do this several times till the cheese is melted and combined with the water. Add additional pasta water if needed.
7. Add the cooked noodles to the sauce to combine.
8. Give it a good stir and sprinkle more cheese on top!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 500Total Fat: 23gSaturated Fat: 12gUnsaturated Fat: 11gCholesterol: 69mgSodium: 1233mgCarbohydrates: 43gFiber: 3gSugar: 1gProtein: 29g

Did you make this recipe?

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Add Protein to the Dish

I love adding a delicious protein to this dish, like pot roast. This pot roast is next level with the flavors!

Make a Simple Pot Roast

In addition, If you want to make a simple pot roast, add a chuck roast to a crock pot, season with salt and pepper. Add 1-2 cups of beef broth and let cook on low for 6-8 hours.

I hope you enjoy this tasty Italian dish as much as we do! xo, Bri