Roman Cacio e Pepe
Cacio e Pepe is a Roman classic made with just pasta, Pecorino Romano, and freshly cracked black pepper. Bold and timeless — this version includes both the traditional preparation and a slightly modern twist for an extra silky finish.
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Italian Translation: None – it’s already Italian!
Region of Origin: Lazio
Wine Pairing Suggestion: A local Roman white, like Frascati Superiore
Category: First Course [‘Primo’]
Michelle’s Cucina
A note from my kitchen to yours.
In theory, Cacio e Pepe is one of Italy’s simplest pasta dishes—just Pecorino Romano cheese, black pepper, and pasta. It sounds easy, but it’s definitely a recipe that teaches patience and attention to detail.
Why this recipe works:
The key is creating a smooth emulsion between the cheese and the starchy pasta water. Once you understand that technique, you’ll discover why this Roman classic has remained a favorite for generations.
INGREDIENTS FOR ROMAN CACIO E PEPE:
Full measurements in the recipe card below.
- Bucatini
- Pecorino Romano Cheese
- Pepper, freshly cracked
- Additional Ingredients for the Modern Version (for a little silkier texture):
- Unsalted Butter
- Extra Virgin Olive Oil
- Parmesan Cheese
Recommended kitchen tools:
- Large Pot
- Large Sautè Pan (with high sides)
- 12-inch Tongs
- Wooden Spoon
- Optional: Ladle and Carving Fork for plating
HOW TO MAKE ROMAN CACIO E PEPE:
Step 1: Boil the Pasta Water.
Bring 4–5 quarts (16–20 cups) of water to a rolling boil. Salt generously (about 1–1½ Tablespoons sea salt). Add the bucatini and cook 2 minutes less than package instructions.
Step 2: Toast the Pepper.
Traditional Version: Heat a large saucepan over medium heat for 2 minutes. Add freshly cracked pepper and toast for 1 minute, until fragrant. Modern Version (for silkier texture): Heat olive oil and butter in a large saucepan over medium heat. Add cracked pepper and cook for 1–2 minutes, until aromatic.
Step 3: Create the Emulsion Base.
Add ¾ cup of hot pasta water directly to the saucepan with the pepper. Reduce heat to medium-low. Reserve another ½ cup pasta water in case you need it later. Finish Cooking the Pasta in the Sauce: Transfer the bucatini directly into the saucepan using tongs. Toss continuously for about 2 minutes to finish cooking in the starchy water.
Step 4 Add the Cheese (Off Heat!).
Remove the pan from heat. Add cheese ⅓ cup at a time, tossing vigorously after each addition. -- If the sauce tightens too much, add splashes of the additional reserved pasta water and continue tossing until glossy and creamy.
How to Serve ROMAN CACIO E PEPE:
- Serve immediately — this pasta waits for no one.
- Garnish with extra cracked pepper. Add a parmesan crisp on the side for texture contrast.
- Serve with a classic local Roman white, like Frascati Superiore
La Vita, Simplified:
Kitchen Favorite: A wide ceramic sauté pan gives you plenty of room to toss the pasta without sticking.
Kitchen Tip: Finely grate the Pecorino Romano for the smoothest, creamiest sauce; and don’t use pre-shredded cheese.
Kitchen Tool: Silicone-tipped tongs make tossing Cacio e Pepe much easier without damaging your cookware.
Pro Tip: Always remove the pan from the heat before adding the cheese.
ROMAN CACIO E PEPE
Equipment
- Large Pasta Pot
- Large Saucepan
- Wooden Spoon
- Tongs
- (Optional) Ladle & Carving Fork for plating
Ingredients
Traditional Version:
- ½ pound Bucatini
- 1 cup Pecorino Romano Cheese - grated
- 1 ½ teaspoons Freshly Cracked Pepper
Modern Version (optional additions for a silkier texture):
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ cup Parmesan Cheese - grated
Instructions
Cook the Pasta:
- Bring 4–5 quarts (16–20 cups) of water to a rolling boil in a large pot.
- Add 1–1½ Tablespoons sea salt and cook the pasta 2 minutes less than the package directions.
While the Pasta Cooks, Prepare the Sauce:
- Traditional Sauce: Toast the Pepper: Heat a large sautè pan over medium heat for 2 minutes. Add freshly cracked pepper and toast for 1 minute, until fragrant.Modern Sauce: Heat olive oil and butter in a large sautè pan over medium heat. Add cracked pepper and cook for 1–2 minutes, until aromatic.
- Create the Emulsion Base: Add ¾ cup of hot pasta water to the sautè pan with the pepper. Reduce heat to medium-low.
Combine Pasta & Sauce:
- Reserve another ½ cup pasta water, then drain the pasta.
- Add pasta to pepper sauce.
- Toss for 2 minutes using tongs until the pasta is coated and fully cooked.
- Remove the pan from heat. Add cheese ⅓ cup at a time, tossing vigorously after each addition. -- If the sauce tightens too much, add splashes of the additional reserved pasta water and continue tossing until glossy and creamy.
- Serve Immediately with extra Pecorino and freshly cracked pepper.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Remove the pan from the heat before adding the cheese to prevent clumping.
- Serve immediately with extra Pecorino Romano and freshly cracked black pepper.
- Michelle’s Kitchen Recommendations:
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