YT Recipe

Cacio e Pepe

Cacio e Pepe is a easy Italian recipe that serves 2. 460 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.

Prep: 10 min | Cook: 15 min | Total: 35 min

Cost: $7.10 total, $3.55 per serving

Ingredients

  • 0.5 pound Spaghetti (Italian dried spaghetti, cooked al dente)
  • 2 cup Pecorino Romano Cheese (Freshly grated, light and feathery for a smooth melt)
  • 0.5 tablespoon Black Peppercorns (Whole peppercorns, toasted and crushed)
  • 1 tablespoon Kosher Salt (Generously salted pasta water)
  • 6 cup Water (For boiling pasta; reserve starchy water for sauce)
  • 0.5 cup Extra Pecorino Romano (For garnish)

Instructions

  1. Boil Water and Cook Spaghetti

    Fill a large pot with 5‑6 cups of water, add 1 tablespoon kosher salt, and bring to a rolling boil over high heat. Add 0.5 pound spaghetti and cook for about 8 minutes until al dente.

    Time: PT10M

    Temperature: High heat

  2. Grate Pecorino Romano

    While the pasta cooks, grate 2 cups of Pecorino Romano using a microplane until the cheese is light and feathery.

    Time: PT4M

  3. Toast Peppercorns

    Heat a large skillet over medium‑low heat. Add 0.5 tablespoon whole black peppercorns and toast, shaking the pan, until fragrant (about 2 minutes).

    Time: PT2M

    Temperature: Medium‑low heat

  4. Crush Toasted Pepper

    Transfer the toasted peppercorns to a mortar or spice grinder and crush them coarsely.

    Time: PT1M

  5. Make Cheese‑Water Paste

    In the mixing bowl with the grated Pecorino, add about ½ cup of the reserved hot pasta water. Stir quickly to form a smooth, slightly thick paste.

    Time: PT2M

  6. Combine Pasta, Pepper, and Cheese Paste

    Drain the spaghetti, reserving the rest of the pasta water. Return the pasta to the skillet with the toasted pepper, add a splash of pasta water, and toss.

    Time: PT2M

    Temperature: Medium heat

  7. Finish the Sauce

    Add the cheese‑water paste to the skillet. Toss vigorously, gradually adding more reserved pasta water until the sauce becomes creamy and clings to each strand. Cook for another 3 minutes, allowing the flavors to meld.

    Time: PT5M

    Temperature: Medium heat

  8. Plate and Garnish

    Remove the skillet from heat. Transfer pasta to plates, sprinkle extra grated Pecorino and a pinch of freshly cracked pepper on top.

    Time: PT1M

Nutrition Facts

Calories
460
Protein
20 g
Carbohydrates
62 g
Fat
15 g
Fiber
2 g

Dietary info: Vegetarian, Contains dairy, Contains gluten

Allergens: Dairy, Gluten

Last updated: April 19, 2026

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Cacio e Pepe

Recipe by COOKING WITH SHEREEN

A simple, authentic Italian pasta dish made with just spaghetti, Pecorino Romano, black pepper, and pasta water. No cream needed – the starch from the pasta creates a silky, peppery sauce that melts in your mouth.

EasyItalianServes 2

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
8m
Prep
19m
Cook
10m
Cleanup
37m
Total

Cost Breakdown

$7.10
Total cost
$3.55
Per serving

Critical Success Points

  • • Toast and crush black peppercorns to release aroma.
  • • Create a smooth cheese‑water paste before adding to the pan.
  • • Gradually incorporate pasta water to achieve a creamy, non‑soupy sauce.
  • • Finish cooking the pasta in the sauce to allow flavors to meld.

Safety Warnings

  • • Handle boiling water with care to avoid burns.
  • • The skillet will be hot; use oven mitts when stirring.
  • • Be cautious when crushing hot peppercorns; they can release steam.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Cacio e Pepe in Italian cuisine?

A

Cacio e Pepe is a traditional Roman pasta that dates back to the shepherds of the Lazio region, who combined simple pantry staples—cheese, pepper, and pasta—to create a hearty meal. It embodies the Italian philosophy of using few high‑quality ingredients to produce bold flavor.

cultural
Q

What are the traditional regional variations of Cacio e Pepe in Italy?

A

In Rome the classic version uses Pecorino Romano and black pepper. In other parts of Italy, chefs may add a splash of butter or use different hard cheeses like Parmigiano‑Reggiano, but the core concept of cheese‑pepper sauce remains the same.

cultural
Q

How is Cacio e Pepe traditionally served in Rome?

A

It is served hot, directly from the skillet, with a generous sprinkling of freshly grated Pecorino and a final crack of black pepper. It is often enjoyed as a primo (first course) before a meat or fish second course.

cultural
Q

What occasions or celebrations is Cacio e Pepe associated with in Italian culture?

A

Cacio e Pepe is a staple everyday dish, but it also appears at family gatherings and casual celebrations because it can be prepared quickly with pantry ingredients, making it ideal for impromptu meals.

cultural
Q

What other Roman dishes pair well with Cacio e Pepe?

A

Cacio e Pepe pairs beautifully with classic Roman antipasti such as supplì (fried rice balls), a simple arugula salad dressed with lemon, and a glass of crisp Frascati white wine.

cultural
Q

What are the most common mistakes to avoid when making Cacio e Pepe at home?

A

Common errors include adding cold water to the cheese, which causes clumping, using pre‑grated cheese with additives, and over‑cooking the sauce so the cheese separates. Keep the water hot, use freshly grated cheese, and add liquid gradually while tossing.

technical
Q

Why does this Cacio e Pepe recipe use toasted peppercorns instead of pre‑ground pepper?

A

Toasting whole peppercorns releases essential oils and deepens the pepper’s flavor, giving the dish a more aromatic and layered heat than pre‑ground pepper, which can taste flat.

technical
Q

Can I make Cacio e Pepe ahead of time and how should I store it?

A

You can cook the pasta al dente and store it with a little oil in the refrigerator for up to 24 hours. Reheat gently in a skillet with a splash of pasta water, then add the cheese paste just before serving.

technical
Q

What texture and appearance should I look for when making Cacio e Pepe?

A

The sauce should be glossy and cling to each strand of spaghetti, forming a thin, creamy coating without pooling. The cheese should be fully melted, creating a velvety texture.

technical
Q

How do I know when Cacio e Pepe is done cooking?

A

When the pasta is al dente, the cheese has fully emulsified with the pasta water, and the sauce coats the noodles uniformly. A quick taste should reveal a balanced salty‑peppery flavor with no gritty cheese bits.

technical
Q

What does the YouTube channel COOKING WITH SHEREEN specialize in?

A

The YouTube channel COOKING WITH SHEREEN focuses on simple, home‑cooked recipes from around the world, emphasizing technique, ingredient quality, and approachable step‑by‑step guidance for everyday cooks.

channel
Q

How does the YouTube channel COOKING WITH SHEREEN's approach to Italian cooking differ from other Italian cooking channels?

A

COOKING WITH SHEREEN highlights the minimalist nature of classic Italian dishes, often using just a few pantry staples and stressing the importance of technique—like toasting pepper and using starchy pasta water—over elaborate ingredient lists.

channel
More like this:Italian RecipesMain Course RecipesMore by COOKING WITH SHEREEN

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