When simplicity meets perfection, you get Cacio e Pepe—a Roman pasta classic that proves you don’t need a long list of ingredients to create something extraordinary. Translating to “cheese and pepper,” this humble yet luxurious dish is creamy, cheesy, peppery, and deeply satisfying.

Here’s how to make authentic Cacio e Pepe in under 20 minutes with just three core ingredients.

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🍝 Ingredients (Serves 2-3)

• 6 oz spaghetti, bucatini, or tonnarelli
• 1 cup finely grated Pecorino Romano cheese
• 1 ½ tsp freshly ground black pepper
• Salt (for pasta water)

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👨‍🍳 Instructions

1. Boil the Pasta

Bring a pot of lightly salted water to a boil (less salt than usual since the cheese is salty). Cook the pasta until just al dente. Reserve 1 cup of pasta water before draining.

2. Toast the Pepper

In a large skillet over medium heat, toast the black pepper for about 1 minute. This blooms the pepper and releases its aroma.

3. Make the Cheese Paste

In a bowl, combine the finely grated Pecorino with a few tablespoons of hot pasta water. Stir vigorously to form a smooth, creamy paste. Avoid clumps!

4. Combine It All

Add the cooked pasta to the skillet with the pepper. Turn the heat to low. Add a splash of pasta water and toss. Remove from heat and add the cheese paste, tossing or stirring vigorously to emulsify. Keep adding pasta water a little at a time until you get a silky, clingy sauce.

5. Serve Immediately

Twirl onto plates and top with more cheese and pepper if desired. Serve right away—it’s best enjoyed fresh and hot!

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📦 Amazon Must-Haves to Help You Create the Perfect Cacio e Pepe

• 🧀 Pecorino Romano Cheese – Sharp, salty, and essential for an authentic flavor profile.
• 🍝 Tonnarelli or Bucatini Pasta – Traditional Roman pasta that holds the creamy, peppery sauce beautifully.
• 🔪 Microplane Zester/Grater – Produces fine cheese shavings for a silky, lump-free sauce.
• 🫙 Tellicherry Black Peppercorns – Offers bold, aromatic flavor when freshly cracked.
• 🧂 Salt Cellar – Keeps your finishing salt or pasta water salt within arm’s reach.
• 🥄 Pasta Tongs or Fork – Toss your pasta with the sauce like an Italian chef.
• 🍳 Nonstick or Stainless Steel Skillet – Critical for creating the starchy water–cheese emulsion without sticking or burning.

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✨ Final Tips

• Use quality cheese and freshly cracked pepper—they make all the difference in this minimalist recipe.
• Keep the heat low when adding cheese or it may clump.
• Don’t skip the pasta water! It’s the secret to the silky sauce.

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Cacio e Pepe proves that less really can be more. When made right, this dish delivers bold flavor and creamy texture with almost no effort. Try it once, and you’ll understand why it’s a staple in every Roman kitchen!

Want a twist on the classic? Add lemon zest or a touch of butter—just don’t tell the purists.

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