Cacio e Pepe (Cheese and Pepper Pasta)


An incredibly simple dish, requiring only five ingredients.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
16 servings


  • 2 (16 ounce) packages dried spaghetti

  • 3 ½ cups finely grated Pecorino Romano cheese, or more to taste

  • 6 tablespoons unsalted butter, cut into 6 pieces

  • 2 teaspoons coarsely ground black pepper

  • salt to taste


  1. Bring a 12-quart pot of heavily salted water to a boil over high heat. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta, reserving 2 cups of cooking water.

  2. Return pasta and cooking water to the pot over low heat. Add 3 1/2 cups Pecorino Romano cheese, butter, and pepper. Stir until cheese has melted and formed a creamy sauce, about 5 minutes. Season with salt.

  3. Serve with additional cheese, if desired.

Nutrition Facts (per serving)

347 Calories
12g Fat
43g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 347
% Daily Value *
Total Fat 12g 16%
Saturated Fat 7g 37%
Cholesterol 39mg 13%
Sodium 316mg 14%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 16g
Vitamin C 0mg 1%
Calcium 291mg 22%
Iron 2mg 12%
Potassium 152mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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