Cacio e pepe—quite literally “cheese and pepper” in Italian—is one of those dishes that proves just how extraordinary a few simple ingredients can be. A Roman classic, it has roots in the pastoral traditions of the countryside surrounding Rome, where shepherds relied on ingredients that traveled well: dried pasta, aged Pecorino Romano, and black pepper. Together, they became a dish that has endured for generations.

And while cacio e pepe may look simple, the magic is all in the technique. Starchy pasta water, Pecorino Romano, and freshly toasted black pepper come together to create a beautifully silky sauce—no cream required. In my version, I add a little butter and olive oil for extra richness, then finish the pasta directly in the skillet so it can soak up all that peppery, cheesy goodness.

It’s comforting, elegant in its simplicity, and perhaps best of all, on the table in less than 30 minutes—which makes it perfect for the next episode of Dinner in Less Than 30.

WHAT YOU’LL NEED

• BUCATINI: Thick, hollow pasta is perfect here because it gives the creamy cheese-and-pepper sauce plenty to cling to. Spaghetti works beautifully too.
• PECORINO ROMANO: The heart of cacio e pepe. It’s salty, sharp, and wonderfully savory. Freshly grate it as finely as possible so it melts smoothly into the sauce.
• WHOLE BLACK PEPPERCORNS: Freshly crushed pepper makes all the difference. Toasting the peppercorns first brings out their fragrance and gives the dish that signature peppery bite.
• BUTTER: Adds richness and helps create a silky base for the sauce. I like salted butter here, but unsalted works as well.
• EXTRA VIRGIN OLIVE OIL: Just a little alongside the butter adds flavor and helps create the base for blooming the freshly cracked pepper.
• PASTA WATER: Don’t pour it down the drain! That starchy cooking water is the secret to bringing the butter, olive oil, Pecorino, and pepper together into a glossy, creamy sauce without using cream.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Bring a large pot of water to a boil and lightly season with salt. Remember, Pecorino Romano is naturally salty, so you don’t want the pasta water overly seasoned.

Add the bucatini and cook it for about 2 minutes less than the package directions. The pasta should still have a firm bite since it will finish cooking in the sauce.

Don’t drain the pasta. Keep the pot of starchy pasta water on the stove. When you’re ready, use tongs to transfer the bucatini directly from the pot into the skillet. Keeping all that pasta water nearby gives you plenty to work with as you build the silky, emulsified sauce.

Step 2: Add the whole black peppercorns to a dry skillet over medium-high heat. Toast for 2–3 minutes, shaking the pan occasionally, until the peppercorns become fragrant. Toasting them wakes up their natural oils and gives the finished cacio e pepe a deeper, more aromatic pepper flavor.

Step 3: Remove the toasted peppercorns from the skillet and let them cool slightly. Transfer them to a mortar and pestle and crush until coarsely ground. You want a mix of textures rather than a fine powder—those little pieces of freshly toasted pepper are what give cacio e pepe its signature bite.

Step 4: Once the pasta is nearly ready, heat a large skillet over medium heat. Add the butter and a drizzle of olive oil, allowing the butter to melt gently into the oil. Swirl the pan to combine, creating the rich base for the sauce.

Step 5: Add the crushed toasted peppercorns to the skillet, followed by the pasta, using tongs to transfer it directly from the pot. Add the reserved pasta water, one ladle at a time, tossing and swirling the pasta continuously with the tongs.

Continue tossing until the butter, olive oil, and starchy pasta water begin to come together and coat the pasta. Add additional pasta water as needed—the pasta will continue cooking in the skillet while that starchy water helps create the base for the silky sauce.

Step 6 : Turn off the heat before adding the cheese—this is important to keep the Pecorino from clumping or becoming grainy. Sprinkle in the finely grated Pecorino Romano a little at a time, tossing continuously with the tongs until each addition melts into the pasta before adding more.

Continue tossing until the cheese and starchy pasta water come together into a smooth, glossy sauce that clings to every strand. Add another splash of pasta water as needed to keep the sauce loose and silky.

SERVING SUGGESTION:

Cacio e pepe is best served immediately, while the sauce is still warm, glossy, and silky. Twirl the pasta into shallow bowls and finish with an extra sprinkle of freshly grated Pecorino Romano and a few turns of freshly cracked black pepper.

Serve it on its own for a beautifully simple meal, or pair it with a crisp green salad, roasted asparagus, or broccolini. And don’t forget a little extra Pecorino at the table—because there’s really no such thing as too much cheese.

🍷 WINE PAIRING:

Pair your cacio e pepe with a crisp Italian white like Vermentino. Its bright acidity and subtle citrus notes cut through the richness of the Pecorino and butter while complementing the sharp, peppery finish without overpowering such a beautifully simple pasta.

For something a little more familiar, a Sauvignon Blanc is also a lovely choice—the fresh acidity keeps each bite feeling light and balanced.

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⏱ Dinner in Less Than 30 – Episode 5
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Family Friendly • Weeknight Favorite