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Cacio e Pepe (Roman pasta with cheese and pepper)

A plate of spaghetti with cacio, parmesan cheese, and parsley.

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  • 5 tablespoons extra-virgin olive oil
  • 1 teaspoon Coarsely ground black pepper (+ more to taste)
  • Kosher salt
  • 1/2 pound Spaghetti (225g)
  • 1 tablespoons unsalted butter (15g)
  • 1 cup Pecorino Romano cheese (approximately 60 grams)


  1. Heat 5 tablespoons olive oil and a teaspoon of black pepper in a skillet over medium heat until ingredients are fragrant, After about 1 minute remove from heat.
  2. Add spaghetti to a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat until spaghetti is al dente.
  3. Drain pasta and reserve at least 1/4 cup pasta water.
  4. Add 2 Tablespoons pasta water and 1 Tablespoon butter to the olive oil pepper mixture. Add spaghetti and cheese and mix thoroughly until cheese is melted
  5. Add additional pasta water to thin if necessary. Top with more cracked pepper and cheese. Serve immediately.

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