Cacio e Pepe

  • Author: The Fresh 20
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings 1x


Tender pasta in a creamy, cheesy and peppery sauce.



  • 1 pound bucatini
  • 1½ cups pecorino cheese
  • ½ cup grated parmesan reggiano
  • 2 teaspoons black pepper
  • Reserved water from pasta boiling


  1. Boil pasta in water that is salty like the sea.
  2. Cook until just before al dente (according to package), then use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water.
  3. Add half cup of cooking water to pasta and ¼ of cheese.
  4. Flip pasta around til cheese is combined.
  5. Add another quarter of cheese and repeat.
  6. If needed, add more reserve cooking water.
  7. Keep adding cheese and flipping to coat. The sauce will build to a creamy texture and cling to the pasta. It should not be watery.

  • Category: dinner
  • Cuisine: Italian