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Cacio e Pepe (pasta with pecorino)

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Adjust Servings:
320 g spaghetti can be tagliolini or bucatini as well
3 tbsp Butter
1/3 cup Olive oil
1 tbls Pepper black pepper
3/4 cup grated Pecorino
1/3 cup grated parmesan
1 tbls Kosher Salt

Nutritional information

Total fat
7.5 g
Saturated Fat

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Cacio e Pepe (pasta with pecorino)

Simple and fast classic Italian pasta with Pecorino and Pepper

  • 30 minutes or less
  • pasta
  • Vegeterian
  • 15 minutes
  • Serves 4
  • Easy




There is something about Cacio e Pepe that makes you fall in love with simplicity once again.

There are only 5 ingredients in Cacio e Pepe and the truth is you can do with only 3 in order to make this sauce, Pecorino, Pepper and butter.

Why do we love Cacio e Pepe?

The simplicity of a simple cheesy sauce that wraps the pasta can never be wrong, I mean kids love it, adults love it, it’s perfect.

You might say it’s the Italian version to Mac and cheese and you will not be far from the truth but in Cacio e Pepe there is a certain kick in flavors that will make you cry from happiness.

I have to admit I make this dish for quite a while for my kids, they love it, calling it the “white sauce pasta”, I go easy on the pepper but it’s just a great solution for a spontaneous dinner.

The Method of cooking Cacio e Pepe

I would go ahead and say that there are a few ways to cook this pasta sauce, it really depends who you ask, and your personal preference of a sauce.

If you like a smooth silky sauce you would want to make the sauce in the pan melting the Pecorino along with butter and pasta water straight in the pan and adding the pasta to the sauce in the pan itself.

This way the sauce combines perfectly and reduces liquids making it a bit thicker.

If you prefer a grainier sauce you would take some of the pasta water and add to a bowl with pecorino cheese and pepper, mix it well (or use a hand blender), and immediately add the pasta.

Say cheese!

The original recipe uses only Pecorino cheese, however, you can replace half of the pecorino with parmesan cheese for extra deep flavor.

it’s important that the cheese will be in room temperature in order for it to combine better with the hot pasta water, giving it less of a shock.

Give it a go, you will be surprised how few ingredients can make a great pasta.

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+ - 8 min

cook pasta

Bring a large pot (at least 5 liters) of heavily salted water to a boil over high heat.
Add pasta and cook according to package directions minus 1 minute. Drain pasta, reserving 2 cups of the cooking water.

5 minutes

prepare the sauce

Place the cheese mix in a bowl and add some of the pasta water to create a smooth silky cheese sauce and stir vigorously.
Add the pepper and mix the pasta with the sauce., add the pasta and butter.
In some cases, if the sauce is not smooth you can add the sauce to a pan stir and evaporate some of the water.



Make sure the sauce is covering the pasta and grate some more Parmesan cheese and serve.


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