Creamy Cacio e Pepe Pasta Recipe – Perfect Pecorino Romano Dinner
This creamy Cacio e Pepe pasta features a velvety, cheese-forward sauce made with Pecorino Romano and freshly cracked black pepper. It’s a quick, comforting Italian classic that’s perfect for weeknights or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 oz spaghetti or tonnarelli (bucatini or linguine also work)
- 1 1/2 cups Pecorino Romano cheese, finely grated (about 4 oz)
- 2–3 teaspoons freshly cracked black pepper, coarsely ground
- 2 tablespoons unsalted butter, cut into pieces (optional)
- Salt, for pasta water
- At least 1 cup reserved pasta cooking water
Instructions
- Bring a large pot of water to a boil. Add 1-2 tablespoons salt.
- Add pasta and cook until just al dente (about 8-9 minutes). Stir in the first 2 minutes to prevent sticking.
- While pasta cooks, finely grate Pecorino Romano cheese and set aside.
- 1-2 minutes before draining, reserve at least 1 cup of pasta water. Drain pasta but do not rinse.
- In a large skillet over medium heat, toast black pepper for 1 minute until fragrant.
- Add butter and let it melt, swirling to combine with the pepper.
- Pour in 1/2 cup hot reserved pasta water. Add drained pasta and toss to coat in the peppery butter.
- Sprinkle half the grated Pecorino Romano over the pasta. Toss vigorously, adding more hot pasta water as needed (about 1/4 cup at a time).
- Repeat with the rest of the cheese, tossing until a creamy sauce forms and clings to each strand. Add water slowly to adjust consistency.
- If cheese clumps, add a splash more hot water and toss over low heat until smooth. If sauce is too thin, toss off heat for 1-2 minutes.
- Transfer to warm bowls, sprinkle with extra Pecorino and black pepper if desired. Serve immediately.
Notes
Use freshly grated Pecorino Romano for best results. Save extra pasta water to adjust sauce consistency. Toss cheese off the heat to prevent clumping. For gluten-free, use gluten-free pasta. For dairy-free, substitute vegan cheese and butter. Serve immediately for the creamiest texture.
Nutrition
- Serving Size: About 1/4 of recipe
- Calories: 430
- Sugar: 2
- Sodium: 650
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 3
- Protein: 17
Keywords: cacio e pepe, creamy pasta, Pecorino Romano, Italian dinner, easy pasta, weeknight meal, vegetarian, comfort food, classic pasta, quick recipe