Authentic Italian Cacio e Pepe Recipe

Here’s an authentic Italian Cacio e Pepe recipe—simple, creamy, and packed with flavor using just three ingredients. 🇮🇹🧀🌶️

🧀 Cacio e Pepe (Cheese & Pepper Pasta)

Ingredients (serves 2–3)

• 200g (7 oz) spaghetti or tonnarelli

• 1 cup (about 100g) Pecorino Romano cheese, finely grated

• 2 teaspoons freshly cracked black pepper

• Salt (for pasta water)

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Cook pasta 1–2 minutes less than package instructions (it will finish in the sauce).

3. Reserve 1 cup pasta water before draining.

2. Toast the Pepper

1. While pasta cooks, heat a large skillet over medium heat.

2. Add cracked black pepper and toast for 30–60 seconds to release aroma.

3. Make the Sauce

1. Add ½ cup of reserved pasta water to the skillet with the pepper.

2. Reduce slightly for 1–2 minutes.

4. Combine Pasta & Cheese

1. Add drained pasta to the skillet and toss.

2. Remove from heat and sprinkle in Pecorino gradually, tossing constantly.

3. Add more pasta water as needed to create a creamy, silky sauce.

5. Serve

• Serve immediately with extra Pecorino and a crack of black pepper.

🌟 Tips for Authenticity

• Use Pecorino Romano, not Parmesan. Its saltiness is essential.

• Freshly cracked black pepper makes a huge difference.

• Avoid boiling the cheese—heat gently to prevent clumping.

• Toss pasta and cheese off the heat, adding pasta water slowly for creaminess.

Variations

• Extra peppery: Toast an additional teaspoon of black pepper.

• Spaghetti alternative: Use tonnarelli, bucatini, or linguine.

• Light garlic hint: Rub the skillet with a cut clove of garlic (optional, non-traditional).

If you want, I can also give a foolproof step-by-step trick to get the sauce perfectly creamy every time, which many home cooks struggle with.