Alongside carbonara and amatriciana, cacio e pepe is one of Rome’s most essential pasta dishes. Celebrated for its elegant simplicity, the most classic versions include just pasta, freshly ground black pepper, and Pecorino Romano cheese. This version adds butter, which helps the sauce emulsify and lets the crushed pepper bloom, giving the fullest flavor. We also toss in a bit of Parmesan to balance Pecorino’s sharp, salty tang with warm, nutty richness.
Perfectly silky sauce takes a little technique: grate cheeses on the finest holes of a box grater (not a Microplane), reserve pasta water to loosen the sauce, and use fresh, coarsely ground pepper. While tonnarelli (egg noodles with a square cross-section) is traditional, other long pastas like spaghetti or bucatini work beautifully. Cacio e pepe is best served immediately, so set the table before you start cooking. A simple green salad makes a nice compliment, and garlic bread is always welcome.
Tips for perfect cacio e pepe
Prevent clumping: Use a box grater or high-powered blender to break down the cheeses. A Microplane produces wispy shreds that are prone to clumping. When ready, add the cheese gradually, off heat, alternating with splashes of reserved pasta water while stirring or tossing vigorously to create a smooth, emulsified sauce.
Pasta handling: Lift pasta directly from the boiling water with tongs or a pasta spoon—skip the strainer—to keep the starchy water handy for thinning out and emulsifying the sauce as needed.
Cheese balance: Pecorino Romano is sharp, salty, and tangy, while Parmesan (or Grana Padano, Piave, or Asiago) adds warmth and nuttiness. Combining the two creates a sauce that’s flavorful but balanced, without one cheese overpowering the other. If you have trouble finding Pecorino, you can go all in on another hard cheese, but the flavor will be different from what is intended.
Pepper matters: Coarsely grind fresh black peppercorns—or crush them in a mortar or in a zip-top bag using a heavy pan—for bold, aromatic flavor. Toasting it briefly in butter helps release its fragrance.
Find the perfect bottle to pair with this dish at our expert-curated Bon Appétit Wine Shop.
What you’ll need
Eataly Italian Bucatini Pasta
$15 At Amazon
Burlap & Barrel Zanzibar Black Peppercorns, 16-oz.
$43 At Amazon
Recipe information
Total Time
25 minutes
Yield
2 servings
Ingredients
8
4
1½
3
1½
Need to make a substitution?
Preparation
Step 1
Cook 8 oz. pasta (such as spaghetti, tagliolini, or bucatini) in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
Step 2
Meanwhile, melt 1 Tbsp. chilled unsalted butter, cut into pieces, in a large high-sided skillet over medium heat. Add 1½ tsp. coarsely ground pepper and cook, swirling pan, until toasted, about 1 minute.
Step 3
Pour ¾ cup reserved pasta cooking liquid into skillet and bring to a simmer. Add pasta and remaining 3 Tbsp. chilled unsalted butter, cut into pieces. Reduce heat to low, add 3 oz. Grana Padano or Parmesan, grated on the smallest holes of a box grater, and cook, stirring and tossing with tongs, until cheese is melted and pasta is al dente, about 2 minutes.
Step 4
Remove pan from heat; add 1½ oz. Pecorino Romano, grated on the smallest holes of a box grater, and toss, adding more pasta cooking liquid if sauce is dry, until cheese is melted and sauce coats pasta. Divide cacio e pepe among warm bowls; season with more pepper.
Editor’s note: This cacio e pepe recipe was first printed in our May 2011 issue; it was updated in 2026 for style and clarity. Head this way for more of our very best pasta recipes→