Authentic Italian Cacio e Pepe Pasta

Name: Authentic Italian Cacio e Pepe Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 ounces bucatini pasta (or spaghetti); 1 tablespoon butter; 2 tablespoons extra virgin olive oil; 2 teaspoons freshly-cracked black pepper; 1 cup freshly grated Pecorino cheese (or Parmesan); 2 sprigs fresh parsley (for garnish)

Cacio e pepe is a minimalist Roman pasta that combines just pasta, Pecorino cheese, and black pepper into a silky, savory dish. The emulsion of pasta water, cheese, and butter creates richness without cream.

🌍Italian 🏷️Cacio e pepe 🏷️Cacio e pepe recipe

Authentic Italian Cacio e Pepe Pasta Recipe

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Spanishsabores

Ingredients

8 ounces bucatini pasta (or spaghetti)
1 tablespoon butter
2 tablespoons extra virgin olive oil
2 teaspoons freshly-cracked black pepper
1 cup freshly grated Pecorino cheese (or Parmesan)
2 sprigs fresh parsley (for garnish)

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Instructions

1
Fill a large stockpot about 2/3 with generously-salted water. Bring to the boil, and add your pasta, cooking until only just al dente. (You can grate your cheese while you wait for the water to boil!).
2
Right before your pasta finishes boiling, carefully scoop out about 2 cups worth of starchy water and reserve.
3
Drain the pasta using a colander. Transfer the pasta back to the stockpot (take off the heat).
4
Add the butter, olive oil, and 1 cup of the starchy water, and quickly toss to combine. Next, add the grated cheese, black pepper, and toss again. Keep adding the remainder of the starchy water until all of the cheese has melted and a silky sauce starts to form.
5
Serve immediately, garnished with fresh parsley.

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Tips & Notes

Pro tips

Freshly crack black pepper just before cooking—pre-ground loses volatile oils and flavor impact.
Off heat, slowly whisk in reserved pasta water while tossing pasta to build an emulsion; adding too much at once breaks the sauce.
Use freshly grated Pecorino, not pre-shredded. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
Finish cooking pasta 1–2 minutes before the package suggests (al dente firmer), since residual heat will soften it as you toss with cheese.

Substitutions

Bucatini → spaghetti or tonnarelli (texture and cling similar)
Pecorino Romano → Grana Padano or Parmigiano-Reggiano (less sharp, milder result)
Extra virgin olive oil → unsalted butter only (use 3 tablespoons total; less fruity, richer)
Black pepper → white pepper (milder heat, less peppery aroma; not recommended)

Storage & make-ahead

Cacio e pepe does not keep well—the sauce seizes as it cools. Eat immediately. Leftovers can be gently reheated with splash of pasta water, but texture suffers.