3-Ingredient Cacio e Pepe

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Cacio e Pepe is a tasty pasta dish you can make with just three things. You only need spaghetti, Pecorino Romano cheese, and black pepper. The starchy water from cooking the pasta helps create a creamy sauce that sticks to the noodles.

This simple meal comes from Rome, Italy. It’s quick to make and super yummy. You’ll love how the cheese and pepper mix together to give you a rich flavor in every bite.

Exact Ingredients (+ Possible Substitutes)

You only need three simple ingredients to make authentic cacio e pepe:

1. 8 ounces spaghetti
2. 1 1/4 cups freshly grated Pecorino Romano cheese
3. 1 tablespoon whole black peppercorns

For the pasta, you can use spaghetti or tonnarelli. If you can’t find those, bucatini works too.

Pecorino Romano is the traditional cheese for this dish. It’s salty and tangy, perfect for creating a creamy sauce. If you can’t find it, Parmigiano-Reggiano is a decent substitute.

Fresh black peppercorns are key. Grind them yourself for the best flavor. Pre-ground pepper won’t give you the same punch.

Remember to save some pasta water! It’s crucial for making the sauce. The starchy water helps the cheese cling to the pasta.

With these simple ingredients, you’ll create a delicious Roman classic right in your own kitchen.

Instructions

Boil a large pot of water. Add a pinch of salt.

Cook 8 ounces of spaghetti until al dente, about 1 minute less than package directions.

While pasta cooks, grind 1 tablespoon of black peppercorns in a mortar and pestle or spice grinder.

Toast ground pepper in a large skillet over medium heat for 2-3 minutes until fragrant.

Reserve 1 cup of pasta water before draining spaghetti.

Add hot pasta and 1/4 cup pasta water to skillet with pepper. Toss to coat.

Remove skillet from heat. Add 1 1/4 cups grated Pecorino Romano cheese in batches, stirring constantly.

Add more pasta water as needed to create a creamy sauce that coats the pasta.

Serve immediately, topping with extra cheese and pepper if desired.

Tips, Tricks & Storing

Use high-quality ingredients for the best flavor. Look for authentic Pecorino Romano cheese and whole black peppercorns.

Grind your peppercorns fresh just before cooking. This gives the dish a more intense peppery taste.

Save some pasta water before draining. You’ll need it to create the creamy sauce.

Toss the pasta quickly after adding the cheese to prevent clumping. Keep the pan moving to coat the pasta evenly.

If the sauce is too thick, add a splash more pasta water. If it’s too thin, let it cook for another minute.

For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a bit of water to bring back the creamy texture.

Try different pasta shapes like bucatini or rigatoni for a fun twist on the classic recipe.

Serve immediately for the best taste and texture. The sauce can thicken as it cools.