Total time: 20 minutes

Pasta cacio e pepe is a traditional dish of Rome and surrounding region, Lazio. Spaghetti are dressed with only 2 ingredients: cacio e pepe (cheese and black pepper). Of course the cheese here is pecorino romano.


Ingredients for 4 people:

  • 1 pound spaghetti or other pasta
  • 1 cup grated pecorino romano
  • Lots of black pepper freshly ground coarse (about 2 teapoons)
  • water from pasta



The secret of the recipe is in obtaining a creamy dish by creating an emulsion with the water from the pasta and the cheese.

Use a large bowl or a pan with rather high sides where you’ll mix the pasta.

After you throw pasta in the pot to boil, put cheese and pepper in bowl or pan (must be cold). Take some water from the pasta pot and mix and mix with cheese and pepper to make a thick paste.

When pasta is done, fish it out of the pot wet and deposit in pan or bowl, mix quickly and energetically to combine. If mixture too thick, add some more water from pasta pot, if to liquid, add more cheese. The idea is to strike the right balance and create a creamy mix.

Note: some add some oil and even butter and mix parmesan with pecorino.  Forget it. Fresh ground pepper will taste better.


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