Cacio e Pepe Spaghetti (Cheese and Pepper). A pasta dish that is an ode to simplicity and Italian Cuisine. It is hard to understand how two ingredients can make such a great pasta.
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🤔 What is the difference between Cacio and Formaggio?
Yes, you might be thinking: Isn't formaggio the word for Cheese in Italian? The answer is YES!
Cacio is a synonym for il Formaggio: both words mean cheese in Italian; We can use both as the word cacio comes from the Latin word caseus, which is usually translated simply as cheese. So now you might be thinking of casein… and yes, you are right!
Nothing more and nothing less than cheese and black pepper, simplicity in a dish!
It is not by chance that it became such a staple of Italian Cuisine. Yes, you might say, yes, cheese, of course, who doesn't like cheese, but it is quite an admirable skill to make such a glorious sauce out of only cheese and pepper.
You will make a perfect yet simple dish that will amaze all your family or guests from today.
I owe this dish to Rome's recent visit, where we spent both Christmas and New Year's Eve. So I made it a couple of times and had it in real Roman Trattorias to ensure I hit the sweet spot and used the right pasta.
🧾 Ingredients
The authentic cacio e pepe recipe has only 3 ingredients.
- Spaghetti thick Spaghetti Nº5 or Nº7 of fresh Tonnarelli
- Pecorino Romano cheese
- Black peppercorns
See quantities and complete instructions in the recipe card.
🔪 Instructions
The key here is a technique; in fact, you need to know a few tricks to make a truly unique, creamy, and perfectly made Cacio e Pepe. It is not difficult, but the importance is in the details.
- Crush. Pound the whole peppercorns with the pestle and mortar.
- Toast crushed peppercorns. Transfer the crushed pepper to a large skillet, which will contain all the pasta to finish cooking.
- Boil water in a large pot. In the meantime, bring a pot of water to a boil, and add some coarse salt. Then add the spaghetti to the large pot of salted water.
- Mix pepper and water on medium heat. After a couple of minutes of cooking the pasta, when the white foam, which is nothing more than starch, begins to emerge in the cooking water, transfer a couple of spoons of boiling water from the pot into the pan, pepper, and let the pepper melt slightly.
- Stir in the grated cheese. Combine the grated pecorino in a glass bowl and add a little water until you get a consistent paste.
- Drain the pasta. Two minutes before the end of cooking, drain the spaghetti and use kitchen tongs to transfer the pasta to the pan with the pepper finish cooking the spaghetti by adding, if necessary, another ladle of reserved pasta water.
- Cool down. When the spaghetti is cooked al dente, remove the pan from the heat and cool for just about ten seconds. At this point, add the pecorino creamy sauce and whisk, skipping the spaghetti and stirring quickly. You will see that magically; a nice cream will form to wrap your spaghetti evenly.
- Serve on the plates while still hot, creamy, and with a nice load of pepper.
Of course, since we live in Italy, we have access to fresh pasta, so we tried it both with thick fresh Tonnarelli and dry pasta. The result is the same in terms of flavor. However, you will experience a change in the texture. So try to go for fresh thick Spaghetti, Dry Spaguetti Nº 7, Tornarelli, or bucatini pasta.
For measures, use 3.5 ounces (100 grams) of pasta per person, half the quantity of cheese, and half a tablespoon of black pepper.
📖 Variations
To make spaghetti cacio e pepe you can use some Parmigiano-Reggiano cheese to get a similar resource. Store-bought grated parmesan works too; just make sure to get a good quality cheese.
🥡 Storage
Store leftovers in an airtight container for up to 3 days in the refrigerator. When ready to eat, stir the pasta in a bowl over medium heat with a splash of water for 3 minutes or simply use the microwave.
🥢 What to serve with cacio e pepe
Cacio e pepe is a fatty dish, so you should try to pair it with a salad, a lighter "contorno", or a side dish such as Romanesco Broccoli, simply sauteed with garlic pepperoncini, and extra virgin olive oil.
Alternatively, you can have it with some Roman-style artichokes or these fantastic artichokes with dipping sauce.
🍷 Wine Pairing
- Italian - Dry - Fiano di Avenillo
- Californian - Dry - Chardonnay
- Spanish - Dry - Sherry
📚 More Italian Inspiration?
- Saffron Risotto (Risotto alla Milanesa)
- Lemony Spaghetti
- Roman-Style Artichokes
- Pasta alla puttanesca
Read on: how to make your own fresh vegan pasta dough and homemade noodles!
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Cacio e Pepe Spaghetti
Equipment
Ingredients
- 14 ounces Spaghetti thick Spaghetti Nº5 or Nº7 of fresh Tonnarelli
- 7 ounces pecorino romano cheese freshly grated
- 2 tablespoons black peppercorns
Directions
- Crush. Start with the pepper, which must be strictly in grains. Collect the peppercorns in a mortar. Pound the peppercorns with the pestle and mortar. Do it vigorously and with a rotational rather than vertical motion. The pepper will be ready when it is reduced to a coarse powder. I like to leave some big pieces, so they explode in my mouth as I eat them, but just some.
- Toast crushed peppercorns. Transfer the crushed pepper to a big pan, which will contain all the pasta to finish cooking. Turn on the heat and let the pepper toast.
- Boil water. In the meantime, bring a pot of water to a boil, add some coarse salt and add the spaghetti.
- Mix pepper and water. After a couple of minutes of cooking the pasta, when the white foam, which is nothing more than starch, begins to emerge in the water, transfer a couple of spoons of boiling water from the pot into the pan pepper and let the pepper melt slightly.
- Stir in the cheese. Combine the pecorino in a glass bowl and add a little of the cooking liquid at a time until you get a sort of consistent paste. We used 100% pecorino romano; those who do not like the too-strong flavor of pecorino will be able to break it up with ground Parmesan. What’s important here is that the Parmesan is also aged enough because it will tend to make the ball and spin when you go to stir the dish if it is too fresh.
- Drain the pasta. Two minutes before the end of cooking, drain the spaghetti and transfer them to the pan with the pepper and finish cooking the spaghetti by adding, if necessary, another ladle of boiling water.14 ounces Spaghetti, 2 tablespoons black peppercorns
- Cool down. When the spaghetti is cooked al dente, remove the pan from the heat and cool for just about ten seconds. At this point, add the pecorino mixture and whisk, skipping the spaghetti and stirring them quickly. You will see that magically; a nice cream will form to wrap your spaghetti evenly.
- Serve. At this point, you just have to serve the cheese and pepper on the plates, still hot and creamy, as well as a nice load of pepper.
Notes
- Italian - Dry - Fiano di Avenillo
- Californian - Dry - Chardonnay
- Spanish - Dry - Sherry
Nutrition Facts
Nutritional Disclaimer
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As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Dijana
This is simply amazing! I love Italian cuisine and have always admired it for making such delicious meals with only a handful of ingredients!
kushigalu
Simple yet so delicious recipe. Thanks for sharing.
Tara
This pasta dish was bursting with flavor. Wonderful for dinner. Thanks!
Suja md
I just love this and its was a big hit with everyone. And this was such a pleasing experience!
Liza
What a great recipe! You gave me a reason to get out my mortar and pestle, and the fresh-cracked pepper made the flavor in this simple pasta amazing. So tasty!
Gus
Thank you for trying our recipe, Liza! We're so happy to hear that you enjoyed it. The fresh-cracked pepper makes a big difference in the flavor and we're glad you liked it. Thanks for sharing your thoughts with us.
Toni
This is so good and delicious! Thank you so much for sharing this!
Jenn
This is the most luxe pasta recipe omg! Thank you!
Shadi Hasanzadenemati
This was amazing and such a treat! Thank you!
Dannii
This is one of my favourite pasta recipes. So simple, yet so delicious.
Kathryn
Who knew a recipe would be so delicious with only 3 ingredients?! This made such a delicious dinner. It was so easy, simple and flavor packed! Thank you!
Michele
I need to try this. It looks so good. Thanks for the detailed instructions!
Gus
You are welcome! It is a great recipe, is simple but technique is important!
Mairead
This Roman specialty looks amazing, yet so simple to make. Thank you for your tips for such great wine pairings for this dish.
Gus
I am glad you enjoyed the wine pairings! And yes, this Roman dish is such a timeless classic. A loved one!
Anjali
Cacio e pepe is one of my favorite Italian dishes!! Can't wait to try your version to recreate it at home! 🙂 It looks absolutely perfect!
Gus
It is such a simple dish yet packs soo much flavor! I am sure you will love it!
Tara
One of my favorites! Yours looks absolutely incredible, especially with all that freshly ground black pepper. Sounds perfect with the wine too!
Kristen
Loved this recipe! Who knew something so simple could taste so good!
Ann
Looks tasty. I might try it with vegan cheese and see how it goes. My husband went plant-based about a year ago, so I am always looking for interesting things to make for him that works for his food choices.
Gus
can't way to see the results! I always try the vegetarian -original versions, to know what I am aiming for when veganizing a recipe! Should give it a try soon!