Everyday KitchenSearch all recipes

Italian · Dinner

Cacio e Pepe

Non-vegEasy

Diet: Non-veg

Cacio e Pepe is a Italian dish. Add cheese away from direct heat to reduce clumping.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Cacio e Pepe. The photograph includes a side salad not included in this recipe.
The photograph includes a side salad not included in this recipe. Representative photograph of Cacio e Pepe. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pasta

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Boil · About 3 min

  1. Cook 400 g spaghetti, 2500 ml water, 1 tsp salt until just firm; reserve 300 ml cooking water, then drain.

    Check: Look for this result: just firm; reserve 300 ml cooking water, then drain.

Sauce · About 3 min

  1. Toast pepper from 180 g Pecorino Romano, finely grated, 2 tsp freshly ground black pepper in a dry pan 30 seconds. Add 100 ml pasta water. Separately mix cheese with 100 ml warm, not boiling, pasta water.

Toss · About 3 min

  1. Off heat, combine pasta, pepper water and cheese paste. Toss, adding reserved water gradually until creamy.

    Check: Look for this result: creamy.

Tips

  • Add cheese away from direct heat to reduce clumping.
  • Judge Cacio e Pepe by the texture and doneness signs in its steps. Your pan and heat affect how long Cacio e Pepe takes to cook.

Substitutions

  • Use Parmesan for a milder adaptation.

Storage

  • Get perishable Cacio e Pepe into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Cacio e Pepe within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Cacio e Pepe to 74°C / 165°F, stirring or turning it for even heating. When Cacio e Pepe is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Cacio e Pepe includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Cacio e Pepe becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Cacio e Pepe one day ahead. For Cacio e Pepe, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cacio e Pepe on the day of serving.

FAQ

What matters most when making Cacio e Pepe?

Add cheese away from direct heat to reduce clumping.

What can I substitute in Cacio e Pepe?

Use Parmesan for a milder adaptation.

Can I prepare Cacio e Pepe ahead?

Prepare the measured ingredients for Cacio e Pepe one day ahead. For Cacio e Pepe, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cacio e Pepe on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes