Cacio e Pepe | The Roman Classic with Just 3 Ingredients

Cacio e Pepe is the ultimate example of simplicity and flavour — just pasta, pecorino, black pepper, and starchy pasta water come together to create something creamy, bold, and unforgettable.

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About This Dish

Cacio e Pepe, meaning “cheese and pepper,” is a cornerstone of Roman cuisine. With only three main ingredients, it demonstrates how simplicity and technique can create incredible flavour. The creamy sauce comes from an emulsion of Pecorino Romano and starchy pasta water — no cream, no butter, just pure Italian tradition.

Ingredients (Serves 2)

Spaghetti:	220 g
Pecorino Romano (grated):	50 g
Whole Black Pepper:	2 tbsp
Pasta Cooking Water:	As needed
Salt:	To taste

How to Make It

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins

Step 1: Toast the black pepper in a dry pan until fragrant, then crush it coarsely.
Step 2: Cook spaghetti in salted boiling water until al dente. Reserve plenty of starchy pasta water.
Step 3: In a large pan, combine toasted pepper with a ladle of pasta water and simmer briefly.
Step 4: Add drained pasta and toss over low heat, gradually adding grated Pecorino and small amounts of pasta water until a creamy emulsion forms.
Step 5: Serve immediately with extra Pecorino and a sprinkle of black pepper.

Tucci’s Tips

Grind pepper fresh for the best aroma and punch.

Use good-quality Pecorino Romano — it’s the soul of this dish.

Do not rush the emulsification — add cheese off the heat to avoid clumps.

Variations

Tonnarelli Style: Use fresh tonnarelli pasta for an even more traditional Roman experience.
Butter Boost: Add a small knob of butter for extra creaminess (though purists may object!).
Mixed Cheese: Blend a little Parmigiano with Pecorino for a milder flavor.

Did You Know?

Historical Fact: Cacio e Pepe dates back to Roman shepherds, who carried aged Pecorino and black pepper as easy-to-preserve staples during long days in the fields.

Fun Fact: Despite being a simple recipe, mastering the creamy emulsion is considered a rite of passage for Italian home cooks.

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Storage & Thank You

Cacio e Pepe is best eaten fresh. If you have leftovers, store in an airtight container in the fridge for up to 1 day. Reheat gently with a splash of water to restore creaminess.

Can it be frozen? No — freezing ruins the creamy emulsion.

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