Authentic Roman Cacio e Pepe Recipe

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Craving a taste of Italy? This Cacio e Pepe is a simple yet iconic dish rooted in Roman tradition. It’s a recipe from Rome that’s remarkably easy to whip up, using just a few basic ingredients. Perfect for a cozy dinner or a quick lunch, this pasta comes alive with the rich flavors of cheese and pepper.

Imagine twirling perfectly cooked spaghetti around your fork, coated in a velvety sauce of pecorino romano and cracked black pepper. This dish is more than just a meal; it’s an experience that transports you straight to the heart of Italy. No fancy sauces or complicated techniques here; just pure, mouthwatering goodness.

The Best Cacio e Pepe Recipe from Rome

This authentic Cacio e Pepe features al dente pasta tossed in a luxurious blend of pecorino romano cheese and freshly cracked black pepper. It’s creamy, savory, and has a delightful kick from the pepper, making it a true comfort food.

Ingredients

400g spaghetti or tonnarelli
150g pecorino romano cheese, finely grated
Freshly cracked black pepper, to taste
Salt, for pasta water
Extra virgin olive oil (optional)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti and cook until al dente, reserving about 1 cup of pasta water before draining.
Prepare the Cheese: In a large mixing bowl, combine the grated pecorino romano and a generous amount of cracked black pepper.
Combine: Add the hot, drained pasta to the cheese mixture, along with a splash of reserved pasta water. Toss quickly to combine, adding more water as needed to create a creamy sauce.
Finish: Serve immediately, garnished with additional cheese and pepper. Drizzle with a bit of extra virgin olive oil, if desired.