Cacio e Pepe

Cacio e Pepe

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Cacio e Pepe (essentially, cheese and pepper) is one of Italy’s Best’s favourite traditional Roman pasta dishes.

Freshly grated Pecorino Romano cheese and cracked black pepper
are the flavours of this dish.

Since Cacio e Pepe has only three main ingredients -Pecorino Romano cheese, black pepper and pasta, it might seem an easy recipe to make. But, one of the things about Italian cooking is that the most difficult recipes are sometimes the most simple ones, with less  ingredients. For example,  if you want  to cook a superb Pasta al Pomodoro, you need to get high quality tomatoes, eg San Marzano.


Made strictly with Pecorino Romano cheese, this pasta recipe has survived for thousands of years and was once a staple for the ancient Roman legionaries.


  • 8 ounces spaghetti
  • 3 tablespoons olive oil
  • 2 teaspoons cracked fresh pepper
  • 1-1/2 cups freshly grated Pecorino Romano cheese



Bring a heavy pot of salted water to a boil and boil the spaghetti until al dente.

Meanwhile, heat a large skillet with the olive oil.  Add the cracked pepper and gently saute for a couple of minutes.

With tongs, remove the boiled pasta and place right into the skillet (do not drain the  pasta water).  Swirl to coat with the olive oil and pepper. Add the cheese and continue swirling the pasta to coat with the cheese. Add a tablespoon or two of the hot pasta water and continue to coat the pasta.

Pour glass of Italian wine.


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