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Cacio e Peppe in a pot seasoned with pepper.
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5 from 18 votes

Cacio e Pepe

Cacio e Pepe is a simple yet irresistible pasta dish that combines the sharpness of Pecorino Romano cheese with the heat of freshly cracked black pepper.
Course Pastas, Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 6 servings
Calories 413kcal
Author Yumna Jawad



  • Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
  • In a large deep skillet, toast the pepper until fragrant, about 1 minute. Add ½ cup pasta water on top of the pepper and bring to a simmer.
  • Reduce the heat to low, add the grated cheese and remaining pasta water and whisk until it comes together into a creamy glossy sauce. Toss the cooked spaghetti and the butter into the sauce until well combined.
  • Serve immediately with more freshly cracked black pepper, if desired.


Calories: 413kcal | Carbohydrates: 58g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 335mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 226IU | Calcium: 287mg | Iron: 1mg