There’s something magical about a pasta dish that’s both rustic and elegant.

This Cacio e Pepe delivers pure comfort with just pasta, cheese, and pepper, yet tastes like it belongs in a fine Italian trattoria.

It’s quick, indulgent, and the kind of meal you’ll want to make again and again.

Why You’ll Love This Recipe

This recipe is simple but bold, with pepper’s heat balanced by creamy melted cheeses.

The sauce comes together in one pan with starchy pasta water, making it rich and velvety without cream.

It takes only 20 minutes from start to finish, making it perfect for busy weeknights.

The flavor is authentic, comforting, and tastes even better with fresh herbs on top.

What You’ll Need (Ingredient Highlights)

Bucatini pasta brings a chewy bite and holds the sauce beautifully.

Butter creates the luscious base for the garlic and pepper infusion.

Fresh cracked pepper adds that signature kick.

Parmesan and Pecorino melt into the pasta water, forming a creamy, cheesy sauce.

Pasta water is key for achieving a silky, cohesive sauce.

Pro Tips Before You Start

Grate the cheese finely with a microplane or zester so it melts smoothly.

Always reserve pasta water before draining—the starch is essential for the sauce.

Remove garlic cloves before tossing pasta; they add flavor without overpowering.

Use freshly cracked black pepper for the most aromatic results.

How to Make Cacio e Pepe (Cheese & Pepper Pasta)

Step 1 – Cook the pasta

Boil the bucatini according to package directions until al dente.

Reserve 1 cup of pasta water, then drain.

Step 2 – Infuse the butter

In a large sauté pan, melt butter over medium-low heat.

Add garlic cloves and black pepper.

Sauté gently for 2–3 minutes. Remove garlic.

Step 3 – Toss with pasta water

Add cooked pasta and ¾ cup reserved pasta water to the pan.

Toss well with tongs.

Step 4 – Melt in the cheese

Add Parmesan and Pecorino.

Toss continuously until cheese melts into a creamy sauce.

Add more pasta water if needed for a silky texture.

Step 5 – Finish and serve

Transfer to plates and garnish with parsley and extra grated cheese if desired.

Serve immediately.

What to Serve It With

Pair with a crisp green salad for balance.

Enjoy with roasted vegetables like asparagus or zucchini.

Serve alongside crusty garlic bread to soak up every bit of sauce.

Variations / Substitutions

Try spaghetti or linguine if bucatini isn’t available.

Use Grana Padano in place of Parmesan for a milder taste.

Add a pinch of red pepper flakes for extra spice.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat gently with a splash of water or broth to loosen the sauce.

Best enjoyed fresh, as the sauce can tighten when chilled.

FAQs

Can I make this with gluten-free pasta?
Yes, but make sure to use starchy cooking water to help the sauce emulsify.

Why is my cheese clumping?
It’s important to grate cheese finely and toss with hot pasta water off the heat.

Can I skip the garlic?
Yes, traditional cacio e pepe doesn’t use garlic, but it adds a nice aroma.

What’s the best pasta for this recipe?
Bucatini or spaghetti work best, but any long pasta will do.

Can I make it ahead of time?
This dish is best eaten immediately, but you can prep ingredients in advance.

Is Pecorino necessary?
Yes, it gives the classic sharp flavor, but you can increase Parmesan if needed.

Final Thoughts

This Cacio e Pepe is proof that simple ingredients make the best meals.

With peppery heat and creamy cheese coating every strand, it’s comfort food elevated.

Once you try it, you’ll see why it’s a timeless Italian classic.