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Cacio e Pepe

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By Pillsbury Contributor
Updated Jan 30, 2025
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Cacio e pepe is a classic Roman dish that’s been served in Italian kitchens for centuries. Families these days love it because it keeps dinner simple and delicious.

Pronounced ‘KAH-cho eh PEH-peh,’ the name literally means “cheese and pepper,” and those two ingredients are all you need—along with a little cooking water, oil, and butter—to create a creamy, cheesy, and perfectly peppery sauce. Combine it with spaghetti, and BOOM, dinner is served. It doesn’t get much easier than that!

For busy parents, this dish is a lifesaver—it’s quick to pull together with ingredients you already have on hand and tastes like something much more complicated. And don’t worry, we’ve adjusted the pepper levels to keep it family-friendly!

Whether you need a fast weeknight meal or a quick dose of comfort food, cacio e pepe is a tried-and-true recipe that’s always a hit.

How to Make Cacio e Pepe

Our cacio e pepe recipe is easy enough for beginners and so speedy, you can make it on even the busiest weeknights. Just shop your fridge and pantry for the ingredients: spaghetti, olive oil, black pepper, unsalted butter, and Pecorino Romano cheese. The entire recipe comes together in a few simple steps.

Cook the Pasta

First, cook your spaghetti in salted boiling water, reserving a bit of the cooking water—this is important because you’ll be using this reserved starchy water later to help bind the sauce together.

Start the Sauce

While the pasta is cooking, heat a large pan, add in the olive oil, and toast the black pepper in the oil until fragrant. Pour in the reserved pasta water, add butter, and stir until the butter melts and everything is well combined.

Combine

Strain the finished pasta, add it into the pan with the Pecorino Romano, and stir until the cheese melts into a creamy sauce that coats the noodles. Finish with another sprinkle of cheese and pepper. Full details for this deliciously simple recipe are below!

Storing and Reheating Cacio e Pepe

As with all dishes, make sure you put your leftovers in the fridge within 2-4 hours of cooking. To store leftover cacio e pepe, place it in an airtight container and keep it in the fridge for up to 3 days. When you're ready to enjoy your leftovers, the best way to reheat cacio e pepe is in the microwave. Just pop it in for 1 to 2 minutes, stirring halfway through, until it's warmed through. If the sauce looks a little thick, you can add a splash of water to bring it back to its original creamy, delicious consistency. We don’t recommend freezing leftover cacio e pepe because the sauce will separate and won’t reheat well. If you want to prep things in advance, you can cook the noodles ahead of time and then add them to the pan with the sauce.

Frequently Asked Questions

Cacio e Pepe

  • Prep Time 5 min
  • Total 20 min
  • Ingredients 6
  • Servings 2
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Ingredients

  • 12 oz uncooked spaghetti
  • 2 tablespoons salt
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon coarsely ground black pepper, plus more for garnish
  • 3 tablespoons unsalted butter
  • 1 cup finely grated Pecorino Romano cheese, plus more for garnish

Instructions

  • Step 
    1

    In a large pot, bring 2 quarts of water to a boil and add the salt. Cook the spaghetti according to the package instructions. Drain the pasta, reserving 1/4 cup of the cooking water.

  • Step 
    2

    Heat a large pan over medium heat. Add the olive oil and black pepper and cook, stirring often, until the pepper is lightly toasted and fragrant, about 3 minutes.

  • Step 
    3

    Carefully pour in the reserved pasta water. Add the butter and cook until melted, about 2 minutes.

  • Step 
    4

    Add the pasta to the pan and top with the cheese. Continue to cook, stirring constantly, until the cheese is melted and the sauce evenly coats the noodles, 2 to 3 minutes.

  • Step 
    5

    Transfer the pasta to a serving platter and garnish with more Pecorino Romano cheese and black pepper.

Nutrition

No nutrition information available for this recipe

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