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My favorite cacio e pepe recipe is easy to make in about 30 minutes with just 4 simple ingredients.
Anthony Bourdain once said that cacio e pepe “could be the greatest thing in the history of the world.”
And I have to say, I wholeheartedly agree. ♡
This classic Roman pasta easily ranks up there as one of our family’s all-time favorite comfort foods. We happily make a big batch at least once or twice a month, often turning to it in a pinch because we can always count on three main ingredients — “cacio” (cheese), “pepe” (black pepper), and pasta (we usually go with bucatini) — being stocked in our kitchen. Barclay’s usually in charge of grating up a big pile of cheese while I make a big green salad or some roasted veggies to go on the side. Then once the pasta is ready to go and tossed with that irresistibly glossy cheese and pepper sauce, we always waste zero time dishing it up and grabbing a fork and diving in. A steaming hot bowl of cacio e pepe is pasta perfection!
That said, as simple as the ingredient list may be, cacio e pepe is famously finicky when it comes to technique. If the cheese is overheated or the starchy pasta water isn’t emulsified properly, the dish can turn into a sticky, clumpy mess, which I can vouch from experience is always such a tragedy. So while we are revisiting the four classic Roman pasta recipes this week, I’ve gone in and updated this post with all of my best tips for cacio e pepe success that I’ve learned over the years. We also added in a new video below that will hopefully provide some visuals to help you with each step of the process. So if you’re new to cacio e pepe or have had mixed results with it in the past, don’t be nervous — you can do it!
I do want to note that I prefer to add a bit of butter to my cacio e pepe sauce, which I’m well aware is not “authentic” or included in the traditional Roman recipe. However after having made and ordered this dish dozens and dozens of times with and without butter, I just personally find that I like the extra flavor that it adds.
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