Cacio e Pepe
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Cacio e Pepe
 The Roman pasta of cheese and black pepper. Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat: 4 tablespoons (60 ml) extra-virgin olive oil, divided 1 teaspoon coarsely ground black pepper, to taste Heat until the ingredients are fragrant and the pepper is barely starting to sizzle, about 1 minute. Set aside. Place in a large skillet and cover with water: 1/2 pound (225 g) spaghetti Season with a small pinch of salt: Kosher salt, to taste Then bring to a boil over high heat. Prod the spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until the spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in: 2 tablespoons (30 g) unsalted butter With tongs, lift the spaghetti and transfer it to the oil/butter mixture. Add to the skillet the remaining tablespoon olive oil and: 2 ounces Pecorino Romano cheese (about 1 cup; 55 g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving Stir with a fork until the cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency. Reheat as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table. |
Cacio e pepe (Pecorino romano and black pepper) crumb: pecorino + black pepper + pasta water Sauces & Shapes: Pasta the Italian Way includes “Cacio e pepe (Pecorino romano and black pepper)”. Oretta Zanini De Vita and Maureen B. Fant wrote it (2013). A Roman pasta historian wrote this guide. It shows which pasta shapes go with each traditional Italian sauce. Differences: The book gives the strict Roman version, with only pecorino, pepper and pasta water. The online recipe warms the pepper in olive oil to wake up its flavor. It cooks the spaghetti in very little water. It adds butter and more oil to help the sauce come together. It is silkier and a bit richer, but the flavor is the same. |
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- Cacio e Pepe
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- Ancestor
- Cacio e pepe (Pecorino romano and black pepper)
- Source
- Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita and Maureen B. Fant (2013)
- Differences
The book gives the strict Roman version, with only pecorino, pepper and pasta water. The online recipe warms the pepper in olive oil to wake up its flavor. It cooks the spaghetti in very little water. It adds butter and more oil to help the sauce come together. It is silkier and a bit richer, but the flavor is the same.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Serious Eats · Cacio e Pepe
YouTube
web writeups - Date
- Sep 2026
Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De Vita and Maureen B. Fant (2013).
A Roman pasta historian wrote this guide. It shows which pasta shapes go with each traditional Italian sauce.