Cacio e Pepe


Cacio e Pepe is a simple Roman pasta dish made with cheese and black pepper. It’s simple, yet delicious! It only takes a few ingredients that we usually have on hand, so for those nights where nothing is planned or we didn’t make it to the store – we make cacio e pepe. We like to make our own fresh pasta or dried pasta, especially Rustichella d’Abruzzo’s bucatini or spaghetti. The key to the perfect cacio e pepe is to save a little pasta water so that you can add it as needed to get the right consistency.


Cacio e Pepe
  • 1 lb pasta
  • 1 Tablespoon (or more) black pepper, freshly ground
  • ½ cup Grana Padano, grated
  • salt
  1. Liberally salt a large pot of water. Bring to a boil.
  2. Add pasta to boiling water and cook depending on the directed amount of time, but 1 minute less that directed. Once pasta is about done, add about ½ cup of pasta water into a sauté pan, add pepper. Reserve additional pasta water. Drain and add pasta to the sauté pan.
  3. Reserve some cheese for topping. Toss and mix in the cheese to emulsify the sauce. Use the reserved pasta water to adjust the thickness of the sauce. To serve top with cheese.


  1. Our favorite! We first had it in Tuscany with pici pasta. When we make it at home, we usually stick with bucatini.

  2. Sarah, is Grana Padano something I can get here at Publix or Fresh Market. I haven’t heard of this cheese before. I’d love to try this.

  3. You should be able to get it at one of those places. I would recommending asking. It’s similar to Parmigiana Reggiano.

Leave a Reply

Your email address will not be published.