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Cacio e Pepe (Classic Roman Cheese and Pepper Pasta)
Learn to make cacio e pepe, a classic Roman pasta dish with Pecorino and black pepper. A touch of Parmesan and butter makes the silkest, most balanced sauce.
👥 2 Servings🔥 Cook: 20 min👤 Hana Asbrink📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●skillet
- ●grater
- ●bowl
📝 Preparation Steps
1
Cook 8 oz. pasta (such as spaghetti, tagliolini, or bucatini) in a large pot of boiling salted water, stirring occasionally, until very al dente, about ⏱️ 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
. pasta (such as spaghetti, tagliolini, or bucatini)8 oz
2
Meanwhile, melt 1 Tbsp. chilled unsalted butter, cut into pieces, in a large high-sided skillet over medium heat. Add 1½ tsp. coarsely ground pepper and cook, swirling pan, until toasted, about ⏱️ 1 minute.
. chilled unsalted butter, cut into pieces, divided4 Tbsp½ tsp. coarsely ground pepper, plus more1
3
Pour ¾ cup reserved pasta cooking liquid into skillet and bring to a simmer. Add pasta and remaining 3 Tbsp. chilled unsalted butter, cut into pieces. Reduce heat to low, add 3 oz. Grana Padano or Parmesan, grated on the smallest holes of a box grater, and cook, stirring and tossing with tongs, until cheese is melted and pasta is al dente, about ⏱️ 2 minutes.
. chilled unsalted butter, cut into pieces, divided4 Tbsp. Grana Padano or Parmesan, grated on the smallest holes of a box grater3 oz
4
Remove pan from heat; add 1½ oz. Pecorino Romano, grated on the smallest holes of a box grater, and toss, adding more pasta cooking liquid if sauce is dry, until cheese is melted and sauce coats pasta. Divide cacio e pepe among warm bowls; season with more pepper. Editor’s note: This cacio e pepe recipe was first printed in our May 2011 issue; it was updated in 2026 for style and clarity. Head this way for more of our very best pasta recipes→
½ oz. Pecorino Romano, grated on the smallest holes of a box grater1
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