• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Entrées
  • Travel
  • Shop
  • About Us
  • English
    • English
    • Spanish

Our Plant-Based World logo

menu icon
go to homepage
  • Recipes
  • Entrées
  • Travel
  • Shop
  • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Entrées
    • Travel
    • Shop
    • About Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Entrées

    Published: Jan 13, 2021 · Modified: Jul 19, 2022 by Gus · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Cacio e Pepe Spaghetti

    53 shares
    • Facebook
    • Twitter
    • Yummly
    • WhatsApp
    NF

    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.

    Table of Contents hide
    1. What is the difference between Cacio and Formaggio?
    2. Ingredients
    3. Instructions
    4. Variations
    5. Storage
    6. What to serve with cacio e pepe
    7. Cacio e Pepe wine pairing
    8. More Italian Inspiration?
    9. 📋 Recipe
    10. Cacio e Pepe Spaghetti
    Cacio e Pepe Spaghetti
    Jump to Recipe - Print Recipe

    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!

    The Roman Dish: an Italian favorite

    Roman Forum
    Roman Forum

    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

    Cacio e Pepe Spaghetti
    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.

    Pecorino Romano Cheese
    Pecorino Romano Cheese
    Spaguetti

    Spaghetti
    Black Peppercorns

    Black Peppercorns

    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.

    Crushed Pepper
    • 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.

    • Roman-Style Artichokes
      Roman-Style Artichokes (Carciofi alla Romana)
    • artichokes with dipping sauce.
      Artichokes with Dipping Sauce
    Jump to Recipe

    Cacio e Pepe wine pairing

    ramon barreiro

    Ramón Barreiro

    Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiro

      It is in the Wine Culture where you will genuinely find quality wines and support sustainability. For this reason, in this blog, when we recommend wines, we do not want you to go to a supermarket shelf to buy wines for the usual varietals resulting from monoculture. Instead, we recommend wines take you to the places where they come from. Thus, we advocate for living wines, with Culture, with Terroir.

      Is there anything better than eating with cheese? This spaghetti recipe is one of the simplest and also tastiest in the Italian cookbook—cheese and pepper, nothing more.

      The spaghetti is then a vehicle for the cheese's flavor, reinforced by the peppery and slightly spicy touch of the black pepper.

      Crushed Black Pepper

      The pairing for this dish is relatively simple; of course, overcoming a slight obstacle is a prevalent conviction that red wines accompany cheeses. Furthermore, with a few exceptions, it is a complete mistake.

      The cheeses have acidic notes, fermentation flavors that remind us of nuts and spices, herbaceous and floral aromas, and sometimes citrus notes… Are you beginning to notice where these aromas and flavors lead us? To white wine!

      Cacio e Pepe Spaghetti Bite

      Pecorino Romano is a relatively robust hard cheese, and pepper highlights its spicy flavors. These characteristics suggest that our white wine should have something to compensate well for the dish's intense flavors.

      Cacio e Pepe Spaghetti

      A Selection of Three Wines

      When choosing wines, if you live in a producing area, always choose local, find out about your producers, the history of your location, and the winemaking practices, and explore all the styles available in your area.

      If you do not live in a producing area (or close to one of them), support the specialized stores near you, just as you would support your local farmers' market. Talk to the specialists, and ask them about their wine's selection, origins, production practices, and reasons for their inclusion in their selection.

      With wine, as with any food on our table, it is always good to think about the path it went through before reaching us. It is also essential to consider the kilometers and the means of transportation used. Be aware of the carbon footprint of the food and wine you consume, and you will make a small contribution to sustainability.

      Pairings

      The first pairing is a regional option. A wine from Campania, and one of the most elegant white wines in Italy, a Fiano di Avenillo, a bottle of dry wine with body and roundness on the palate, which evolves very well over time and will undoubtedly add notes of florals and dried fruits that will harmonize perfectly with Cacio e Pepe.

      The second pairing is an international option from the New World. A Chardonnay from Santa Barbara County, California. This area produces some fantastic Chardonnays, dry, complex, and without those tropical notes that often characterize other Chardonnays from the American wine regions. This is probably my favorite option for the Cacio e Pepe.

      joaco margaritas

      The third pairing is the surprising one, the unexpected one. Here I return to fortified wines, this time in the Manzanilla style. Fino is the driest and freshest style of fortified wines, and at first glance, it looks like an ordinary young white wine. Still, when tasting this wine, you can see its particularity, aging under a veil of yeasts, the "veil of flower," which protects it from oxygen and gives its nutty and spicy well-defined flavors.

      In this case, I recommend Manzanilla, which is made in the same style as the rest of the Finos de Jerez, with the difference of having a specific origin, the town of Sanlúcar de Barrameda. An always fun exercise is to taste the three styles of Finos de Jerez:

      • the Fino itself from Jerez
      • the Manzanilla from Sanlúcar and
      • the Fino from Puerto de Santa María.

      This is how we playfully do the pairing for the delicious Cacio e Pepe. Chin Chin!

      Wine Pairing Recap

      • Italian - Dry - Fiano di Avenillo
      • Californian - Dry - Chardonnay
      • Spanish - Dry - Sherry
      Cacio e Pepe Spaghetti Bite
      Cacio e Pepe Spaghetti Bite

      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

      Cacio e Pepe Spaghetti

      Gus
      An ode to simplicity and Italian Cuisine. It is hard to understand how two ingredients can make such a great pasta. This recipe will tell you everything you need to know about how it's made, why it's so good, and the best way of making this simple yet delicious.
      5 from 18 votes
      Print Recipe Pin Recipe
      Prep Time 10 minutes mins
      Cook Time 12 minutes mins
      Total Time 22 minutes mins
      Course Main Course
      Cuisine Italian-Inspired
      Servings 4 Servings
      Calories 573 kcal

      Equipment

      cuisine art large casserole with a lid.
      (affiliate link)
      Large saucepan (affiliate link)
      kitchen scale.
      (affiliate link)
      kitchen scale (affiliate link)

      Ingredients
       
       

      • 14 ounces Spaghetti thick Spaghetti Nº5 or Nº7 of fresh Tonnarelli
      • 7 ounces pecorino romano cheese freshly grated
      • 2 tablespoons black peppercorns
      Prevent your screen from going dark

      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

      Wine Pairing by our Sommelier Ramón Barreiro @pejo_barreiro
      • Italian - Dry - Fiano di Avenillo
      • Californian - Dry - Chardonnay
      • Spanish - Dry - Sherry
       

      Nutrition Facts

      Calories: 573kcalCarbohydrates: 79gProtein: 29gFat: 15gSaturated Fat: 9gCholesterol: 52mgSodium: 602mgPotassium: 330mgFiber: 4gSugar: 3gVitamin A: 233IUCalcium: 571mgIron: 2mg
      Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
      Nutrition Facts
      Cacio e Pepe Spaghetti
      Amount per Serving
      Calories
      573
      % Daily Value*
      Fat
       
      15
      g
      23
      %
      Saturated Fat
       
      9
      g
      56
      %
      Cholesterol
       
      52
      mg
      17
      %
      Sodium
       
      602
      mg
      26
      %
      Potassium
       
      330
      mg
      9
      %
      Carbohydrates
       
      79
      g
      26
      %
      Fiber
       
      4
      g
      17
      %
      Sugar
       
      3
      g
      3
      %
      Protein
       
      29
      g
      58
      %
      Vitamin A
       
      233
      IU
      5
      %
      Calcium
       
      571
      mg
      57
      %
      Iron
       
      2
      mg
      11
      %
      * Percent Daily Values are based on a 2000 calorie diet.
       
      FREE RECIPE EBOOK
      Get our copy of our Favorite Juices!
      Thanks! Keep an eye on your inbox for updates.

      🌡️ Food safety

      • Cook to a minimum temperature of 165 °F (74 °C)
      • Do not use the same utensils on cooked food that previously touched raw meat
      • Wash hands after touching raw meat
      • Don't leave food sitting out at room temperature for extended periods
      • Never leave cooking food unattended
      • Use oils with high smoking points to avoid harmful compounds
      • Always have good ventilation when using a gas stove

      See more guidelines at USDA.gov.

      The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

      Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

      More Vegan Main Dish Recipes

      • Hawaiian tofu rice bowl with homemade teriyaki sauce.
        Hawaiian Tofu Rice Bowl with Homemade Gluten-Free Teriyaki Sauce
      • crispy chickpea kale salad with tahini dressing featured.
        Crispy Chickpea and Kale Salad with Tahini Dressing
      • spanish sautéed chickpeas with spinach and garlic featured.
        Sauteed Chickpeas with Spinach - Spanish Recipe
      • crispy mediterranean tofu air fryr recipe fatured.
        Crispy Air Fryer Tofu Nuggets with Mediterranean Marinade
      53 shares
      • Facebook
      • Twitter
      • Yummly
      • WhatsApp

      Reader Interactions

      Comments

        Leave us a comment or feedback Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




      1. Dijana says

        May 21, 2022 at 7:20 pm

        5 stars
        This is simply amazing! I love Italian cuisine and have always admired it for making such delicious meals with only a handful of ingredients!

        Reply
      2. kushigalu says

        May 21, 2022 at 6:26 pm

        5 stars
        Simple yet so delicious recipe. Thanks for sharing.

        Reply
      3. Tara says

        May 21, 2022 at 5:44 pm

        5 stars
        This pasta dish was bursting with flavor. Wonderful for dinner. Thanks!

        Reply
      4. Suja md says

        May 21, 2022 at 5:32 pm

        5 stars
        I just love this and its was a big hit with everyone. And this was such a pleasing experience!

        Reply
      5. Liza says

        May 21, 2022 at 4:53 pm

        5 stars
        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!

        Reply
        • Gus says

          May 21, 2022 at 8:41 pm

          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.

          Reply
      6. Toni says

        September 09, 2021 at 5:34 pm

        5 stars
        This is so good and delicious! Thank you so much for sharing this!

        Reply
      7. Jenn says

        September 09, 2021 at 5:10 pm

        5 stars
        This is the most luxe pasta recipe omg! Thank you!

        Reply
      8. Shadi Hasanzadenemati says

        September 09, 2021 at 4:51 pm

        5 stars
        This was amazing and such a treat! Thank you!

        Reply
      9. Dannii says

        September 09, 2021 at 4:49 pm

        5 stars
        This is one of my favourite pasta recipes. So simple, yet so delicious.

        Reply
      10. Kathryn says

        September 09, 2021 at 4:19 pm

        5 stars
        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!

        Reply
      11. Michele says

        August 15, 2021 at 5:23 am

        5 stars
        I need to try this. It looks so good. Thanks for the detailed instructions!

        Reply
        • Gus says

          August 16, 2021 at 10:56 am

          You are welcome! It is a great recipe, is simple but technique is important!

          Reply
      12. Mairead says

        August 15, 2021 at 5:17 am

        5 stars
        This Roman specialty looks amazing, yet so simple to make. Thank you for your tips for such great wine pairings for this dish.

        Reply
        • Gus says

          August 15, 2021 at 9:46 am

          I am glad you enjoyed the wine pairings! And yes, this Roman dish is such a timeless classic. A loved one!

          Reply
      13. Anjali says

        August 15, 2021 at 12:50 am

        5 stars
        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!

        Reply
        • Gus says

          August 15, 2021 at 9:44 am

          It is such a simple dish yet packs soo much flavor! I am sure you will love it!

          Reply
      14. Tara says

        August 14, 2021 at 11:51 pm

        5 stars
        One of my favorites! Yours looks absolutely incredible, especially with all that freshly ground black pepper. Sounds perfect with the wine too!

        Reply
      15. Kristen says

        August 14, 2021 at 10:39 pm

        5 stars
        Loved this recipe! Who knew something so simple could taste so good!

        Reply
      16. Ann says

        January 14, 2021 at 6:17 pm

        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.

        Reply
        • Gus says

          January 17, 2021 at 3:33 pm

          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!

          Reply

      Primary Sidebar

      Gus-Joaco

      Welcome! We are Gus & Joaco. Here you’ll find our favorite Plant-Based Recipes, Nutrition, and Travel Guides and Tips.

      Read more -->

      plant based nutrition graduate badge

      Subscribe

      For your weekly Recipe Fix.

      Footer

      Back to Top

      About

      • Privacy Policy
      • Affiliate Links Disclaimers

      Newsletter

      • Sign Up! for emails and updates
      • Nutritional Disclaimer

      Contact

      • Contact
      • Work with us
      • Accessibility Policy

      As Amazon Affiliate's Program Associates, we earn from qualifying purchases.

      Copyright © 2023 Our Plant-Based World