• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

La Bella Vita Cucina

delicious | beautiful | Italian | inspiration

  • Home
  • About
    • Start Here!
    • Privacy Policy
    • Media
      • Media
      • Featured On
  • Recipes
  • Travel
  • Shop
  • Contact
Home » Cacio e Pepe, A Classic, Traditional Roman Pasta Dish

Cacio e Pepe, A Classic, Traditional Roman Pasta Dish

April 15, 2020 12 Comments


Jump to Recipe

When in Rome, there’s one pasta dish that you MUST try.  It’s a bucket list food!  It’s heaven on a plate.  It’s creamy, unforgettable bliss!  It’s Cacio e Pepe!

Cacio e Pepe is seriously so good that it has been prepared for centuries in Rome, Italy, where it was originally created.

Cacio e Pepe is perfectly delicious in its incredible simplicity:  Pasta, Pecorino Romano cheese, and freshly cracked black pepper . . . period.  The name literally means ‘cheese and pepper”.

Just a few high-quality ingredients and technique . . . that’s what Cacio e Pepe is all about!  When preparing the dish, you use some of the hot water from the pasta pot that the pasta was cooking in.  The sauce ‘creams’ by the starch in the hot water working like a gentle glue that ultimately thickens up the recipe.  The cheese also melts from the hot pasta.  So it’s not really a sauce, but rather it’s a creamy, silky smooth cheese coating on the pasta noodles.  Add in the strong, earthy essence of freshly cracked black pepper, and a delicious contrast in flavors results.  If possible, crack some fresh black peppercorns in a pepper grinder or a coffee bean grinder.  You’ll love the fresh aroma added to the dish that’s almost intoxicating!  

 

 

Remember to only use really high quality IMPORTED Italian spaghetti if you can.  I know that is sometimes not available in your local food markets, but trust me, it’s worth ordering online if you need to.  The texture can’t be beat plus quality pasta releases more starch that contributes to the creamy cheese ‘sauce’.  The best pasta State-side that is closest to Italian quality spaghetti is literally Barilla’s ‘Collezzione’ spaghetti that is hard to find in most markets but can be found on Amazon.  Our local Publix carries it, but before that, I had to buy it online.  I won’t buy any other spaghetti now unless it’s imported from Italy or the Barilla Collezzione pasta.  By the way, the original Barilla pasta company is from my home region in Italy and is there to this day.  And even more interesting, is that Barilla selected my hometown of Ames, Iowa in the U.S.A. for one of its pasta production facilities! 

How crazy is that?

Whenever we travel, we do our culinary homework to determine where to find the best of any traditional recipe, the best gelato, the best street food, and local fresh markets.  And that goes for ANY country too, not just in Italy.  These places aren’t always a ‘big name’ well-known restaurant found on Trip Advisor that some may think of.  In fact, we love to ask the locals for their favorite places to eat because they usually know the best-kept secrets.  You know that you’re in a local favorite when you’re the only people in the place that speak English and everyone is staring at you.  We had never heard of this place before but found out that Roma Sparita makes one of the most memorable Cacio e Pepe in all of Rome!

Well, I must tell you that, as promised, Roma Sparita delivered the smoothest, silkiest, creamiest, cheesiest version of Cacio e Pepe that I’ve ever tasted!

Because of that nirvana pasta experience, I just had to re-create the recipe.  To my surprise, I discovered that the authentic recipe was slightly adjusted . . . the secret ingredient of a tad bit of butter is added.  BUTTER!  The non-traditional use of butter creates a sauce that is even more creamy than the original recipe.  Puritans will frown on this, but one of the best recipes is served at a Roman eatery where a bit o’ butter is added.  Just giving a heads up for all of all of those recipe purists.

Ever since childhood, my family has always prepared what we called ‘white’ spaghetti . . . the only ingredients being pasta, butter, salt, and pepper.  This is in contrast to our regular ‘red’ spaghetti tossed in a Bolognese tomato-meat sauce.  Pasta in butter is absolutely brilliant in taste and always served alongside the red-sauced pasta in my family.  I always gobble up the buttered spaghetti first!  

So it’s no wonder to me that I have fallen in love with this special version of Cacio e Pepe!

 

Here’s a map of where the restaurant is with Vatican City and Villa Borghese as reference points to the north.

 

 

So when you visit Rome, check out this small Italian restaurant and enjoy their famous Cacio e Pepe!

 

Just what exactly is CACIO e PEPE that has created such a food stir around the globe?

Quite literally, Cacio e Pepe means “Cheese and Pepper” in Italian.  (It’s pronounced “kah-chee-oh eh peh-peh”).  It’s actually quite fun to say!

Considered today as Italy’s original ‘macaroni and cheese’, it is indescribably far better and insanely delicious!

For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine.  It is traditionally made with a thicker spaghetti pasta noodle, Pecorino cheese – the ‘cacio’ (no, not Parmesan), and lots of freshly-cracked black pepper – the ‘pepe’.   Ladles of the hot, starchy water used to boil the pasta are added.  This is the ‘thickener’ combined with the melted cheese that makes the amazing creamy base.  It’s insane!  No cream is required (but I wouldn’t hold that against you even if you added some)!  Then as mentioned above, you simply add in several heaping tablespoons of butter to make this creamy sauce out-of-this-world heavenly!

 

The 4 CACIO E PEPE INGREDIENTS:

  1. Pasta:  Traditionally only long noodles are used for this dish, especially thick spaghetti — do not use thin spaghetti or angel hair spaghetti, this dish requires a stronger, heftier pasta.   
  2. Pecorino Romano Cheese: Classic Cacio e Pepe is prepared with high-quality, aged, and imported Pecorino Romano cheese that is grated fresh, at the moment of preparation – this is essential . . . nothing from a bag or a green can.  If you only have Parmigiano Reggiano (Parmesan) cheese, that’s fine, but just know that’s not the cheese used in classic Cacio e Pepe).   My husband is really great at grating fresh cheese and I really enjoy cooking together in the kitchen with him.  Here’s our preferred grater if you need a good one!
  3. Freshly-cracked black pepper:  In all of our recipes, we prefer to use a freshly-cracked, coarse grind of black pepper for Cacio e Pepe.  You’ll need a great pepper grinder to do the job!
  4. Butter:  This is optional, but after years of making batches and batches of Cacio e Pepe, I’m convinced that adding butter to the ‘sauce’ just takes this dish to pasta blissfulness!  If possible, use room-temperature butter and not cold butter.

 

HOW TO MAKE CACIO E PEPE:

  1. Traditionally, a stronger black pepper flavor is achieved by sauteing the pepper in either water or melted butter for a few minutes as the first step to the classic recipe.
  2. Cook the pasta. Fill a large stockpot 2/3 full with salted water (sea salt is best), boil your pasta until barely al dente.  You want a nice firm ‘bite’ to your pasta and you never, ever want to cook pasta as long as a package states because pasta keeps cooking and will ultimately be a platter of mush if overcooked.
  3. Grate the cheese.  Grate the cheese while the pasta water heats up and comes to a boil.
  4. Drain the pasta, but KEEP the pasta water!  Set it aside to use in the creamy sauce!  Use a good colander to drain the pasta if you don’t have a pasta pot with colander.
  5. Place the butter and pecorino cheese into a large, wide saucepan.  Heat to melt on a low heated stove burner.
  6. Add the freshly-cracked black pepper.
  7. Add the ‘al dente’ pasta and turn off the heat.
  8. Add a few ladles of the reserved starchy pasta water and toss everything quickly to combine.  Add more starchy pasta water, as needed, until a smooth, silky sauce is created that coats the pasta.
  9. Serve immediately!  Cacio e Pepe is best served the very second it is removed from the stove. 
  10. Garnish with additional grated pecorino cheese and freshly-cracked black pepper.

 

CREATIVE ADDITIONS for CACIO e PEPE:

We love to change recipes up a little bit now and then and so here are a few delicious recommendations:

  • Add small bits of prosciutto or guanciale for some delicious protein.
  • Add green peas.
  • Add chopped asparagus.
  • Add chopped green or red peppers.
  • Add crushed red pepper flakes for a nice kick of heat.
  • Add minced garlic.

Products that I use and highly recommend:

 

Hand-held cheese grater with protective cover

Wooden Pepper Grinder with Adjustable Coarseness

4 Piece Pasta Pot with 2 Strainers

 

I highly recommend serving all of your pasta recipes in pasta bowls that are wider and more flat than regular soup bowls.  
Plain in color and pattern is the best so that the star of the show is the pasta!  
 (La Tauci Pasta Bowls (1 serving bowl with 4 individual bowls)
 

 

Pin for later!

Cacio e Pepe, A Classic Traditional Roman Dish

I subscribe to MANY food blogs and many of them have videos.  However, the videos that I trust the MOST, are those that are from the source of Italian cuisine.  Someday I may decide to create videos, but until I retire from teaching.   With that said, I also know how much you love, as well as I love, videos for visually helping us learn how to prepare recipes.

Here is what I’ve selected for you in terms of authenticity of ingredients and preparation:

 

How to Make Classic Cacio e Pepe

 

Continue to Content

Cacio e Pepe

Cacio e Pepe

Considered to be the ultimate Italian comfort food, Cacio e Pepe lives up to its reputation. One of the most beloved Italian recipes, it is so easy to prepare and completely delicious with less than 5 ingredients (that includes the salt and pepper). In the time that it takes to boil water and cook pasta to the perfect al dente texture, you've got a meal ready to enjoy!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 8 oz. of good quality, Italian spaghetti
  • 6 cups well-salted boiling water
  • Set aside 1-1/2 cups of the hot pasta water
  • 2 tablespoon freshly, coarsely grated pepper, plus more for garnish
  • 2 tablespoons butter
  • 1 cup grated Pecorino Romano cheese, plus a LOT more for garnish
  • OR ¾ cup grated parmigiana cheese plus 1/4 cup grated Pecorino Romano cheese if you prefer a less sharp, less salty cheese flavor.

Instructions

    1. In a large, wide frying pan, saute' the pepper in either water or melted butter for a few minutes.
    2. In a tall pot of boiling hot water, cook the pasta until 'al dente' (firm but not hard when you bite into it), about 4 minutes and not the amount of time indicated on the package instructions.
    3. Start the sauce while the spaghetti is cooking and use the same frying pan with the sauteed black pepper. Melt the butter in the pan on low heat.
    4. Pull the pasta up and out of the pot and allow it to drain. Don't throw the pasta water away!
    5. In the frying pan with the butter and sauteed black pepper, add several ladles of the hot pasta water.
    6. Add the drained pasta to the frying pan and toss the pasta with the butter-pepper-water mixture. Cook the pasta in the "sauce" until it has absorbed most of the liquid.
    7. Remove the pan from the heat and quickly stir in 1-3/4 cups of grated Pecorino Romano to the pasta. Stir continually so that the pasta becomes creamy.
    8. If the 'sauce' begins to clump or gets too dry, just add a little more of the pasta water as you are stirring.
    9. Garnish with more freshly grated cheese and freshly cracked black peppercorns.
    10. Minced fresh Italian parsley and/or a sprig of fresh Italian parsley is a very pretty garnish too!

Buon Appetito!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set,Stainless Steel
    Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set,Stainless Steel
  • Cheese Grater Handheld Lemon Zester-Stainless Steel Grater with Ergonomic TPR Handle and Non-Slip Feet for Shredded Cheese,Ginger,Lemon,Citrus,Garlic,Carrot Vegetables
    Cheese Grater Handheld Lemon Zester-Stainless Steel Grater with Ergonomic TPR Handle and Non-Slip Feet for Shredded Cheese,Ginger,Lemon,Citrus,Garlic,Carrot Vegetables
  • LE TAUCI Pasta Bowls Ceramic Salad Bowl, Large Serving Bowl Set 45 Ounce - Set of 4, White
    LE TAUCI Pasta Bowls Ceramic Salad Bowl, Large Serving Bowl Set 45 Ounce - Set of 4, White
© Roz | La Bella Vita Cucina
Cuisine: Italian / Category: Pasta

 

More Traditional Roman Dishes That You’ll Enjoy:

 

Pasta Carbonara

spaghetti carbonara

photo courtesy of ‘The Kitchn’

 

Veal Saltimbocca alla Romana

veal saltimbocca alla romana

 

Bucatini All’Amatriciana

 

Note: This post may contain affiliate links; view My Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

This recipe was originally posted in 2018 and updated with more information and updated photos in 2020.

 

 

.

Do you enjoy La Bella Vita Cucina?  

We’d love to have you as part of our community!   

Subscribe below to receive a FREE e-Cookbook and all of the latest recipes, travel tips and gardening ideas straight into your inbox!  

 


Previous Post: « Strawberry Spinach Salad with Strawberry Balsamic Vinaigrette
Next Post: Frittata with Asparagus and Fontina »

Reader Interactions

 

I love hearing from you and always do my best to respond to each and every one of you.  

If you’ve made any of my recipes, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community, both here and in the newsletter!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. mjskitchen says

    June 12, 2018 at 9:47 PM

    This dish definitely looks intoxicating! I’ve been making my own pasta lately so I’m so excited to give this dish a try. Thank so much for sharing!

    Reply
    • Roz says

      June 16, 2018 at 12:08 AM

      Oh I would love this class dish with some of your fresh pasta, MJ! What a treat! Let me know when I can fly in? 🙂

      Reply
  2. [email protected]'s Recipes says

    June 13, 2018 at 1:43 AM

    I really miss pasta!! Haven’t had them since I have been trying to have a lower carbs diet..and whenever I want some real carbs, I tend to eat some bread:-) Sighs…this looks so good, Roz.

    Reply
    • Roz says

      June 16, 2018 at 12:17 AM

      Like you Angie, I’m a carb lover. I can’t live without pasta so I could never do well on a low carb diet. You have more strength and discipline that I do, that’s for sure!
      Ciao,
      Roz

      Reply
  3. Pam says

    June 13, 2018 at 11:29 AM

    This sounds delicious, Roz! We drove to the outskirts of Rome and turned around 3 times, long story, still want to go there though, and esp. for dishes like this. Yum! Thanks for the recipe.

    Reply
    • Roz says

      June 16, 2018 at 12:15 AM

      I would love to be in Rome right now, turning around no matter how many times to return to some of the best food on the planet. I hope to return next year and savor this dish again and get the ‘real deal’ in the right original location. Thanks for stopping by Pam, it’s nice to hear from you!

      Ciao,
      Roz

      Reply
  4. Jan Cook says

    April 16, 2020 at 12:38 PM

    You described it beautifully and now I have to try it! Looks absolutely delicious ! I’m going to look for some Italian pasta, even if I have to order it!

    Reply
  5. Don Kline says

    May 2, 2020 at 1:38 PM

    To be in Rome is to Eat!

    Reply
    • Roz says

      May 2, 2020 at 3:32 PM

      Hi Don,
      I totally and completely agree! I wish I could return again SOON!
      Ciao,
      Roz

      Reply
  6. A.Rrajani Photographer says

    May 3, 2020 at 3:26 AM

    AMAZING!
    THANK YOU FOR SHARING..

    Reply
  7. Samiksha Shah says

    September 4, 2021 at 9:27 PM

    Nice article! Very Helpful. Thanks for sharing. Keep inspiring us. 🙂

    Reply
  8. Darcy James says

    February 8, 2022 at 3:13 AM

    Amazing Post and great content. Thanks for sharing this article.Thanks Again!!

    Reply

Leave a Reply Cancel reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Hi, I’m Roz!

Hi, I’m Roz!

Welcome to La Bella Vita Cucina where I share recipes inspired by my family's cucina. Beginning with my Nonna and mother teaching me by their sides and in my family’s restaurants in the U.S. and Italy, I've been cooking for over 50 years. Each recipe is tested by time and some serious family critiques. I’m here to help you become a master in the kitchen and to 'wow' those you serve with delightful recipes whether cherished heirlooms or exciting and new. I hope to inspire you with delicious and beautiful recipes . . . and always served with 'amore'! Buon Appetito!

Top Food Blog 2021

Looking for something special?

Light & Healthy

KETO Italian Grilled Swordfish Skewers

Instant Pot Pasta e Fagiole Italian Soup ~~ Pasta and Bean Soup

Citrus DeTox Spa Water

Skinny, Creamy Blood Orange Smoothie

Skinny, Creamy Blood Orange Smoothie

Copyright © 2010 - 2022 · La Bella Vita Cucina ·

Skip to Recipe