Cacio e Pepe Recipe
Cacio e Pepe is a classic pasta dish with just a few simple ingredients. The creamy black pepper and cheese sauce is irresistible!Step-by-step photos can be seen below the recipe card.
Servings: 4 bowls
Ingredients
- 8 ounces dry fusilli pasta (½ box)
- 3 tablespoons unsalted butter (⅜ stick)
- 1 teaspoon freshly ground black pepper plus more for serving
- ¾ cup freshly grated Parmesan cheese plus more for serving
- ½ cup freshly grated Pecorino Romano cheese plus more for serving
Instructions
- Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir.
- Stir in the pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water.8 ounces dry fusilli pasta
- Drain the pasta and set aside.
- In a large sauté pan, melt the butter over medium heat. Add in the pepper and cook until fragrant and toasted, about 1 minute.3 tablespoons unsalted butter, 1 teaspoon freshly ground black pepper
- Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat.
- Turn the heat down to low and add in the cheeses. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water, a little at a time to thin.¾ cup freshly grated Parmesan cheese, ½ cup freshly grated Pecorino Romano cheese
- Serve topped generously with more cheese and pepper, if desired.
Video
Notes
- Make it spicier by adding a pinch of crushed red pepper flakes.
- Grate some fresh lemon zest over top to lighten up the sauce.
- Add some texture by topping it with toasted breadcrumbs.
Nutrition
Serving: 1bowl | Calories: 414kcal | Carbohydrates: 45g | Protein: 17g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 483mg | Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 479IU | Calcium: 315mg | Iron: 1mg