Cacio e Pepe

pasta with pepper

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Cacio e pepe is nothing more than pasta, two kinds of cheese, butter and pepper, but combined perfectly with a little reserved pasta water and it makes it a creamy delicious bowl of pasta.


  1. one pound Bucatini pasta
  2. 8 tablespoons butter
  3. 12 teaspoons freshly cracked pepper
  4. 11 1/2 cups freshly grated parmesan *
  5. 1/23/4 freshly grated pecorino *
  6. one cup reserved pasta water
  7. *(use the smallest holes on the box grater for fine grated cheese so that it melts more easily).


  • Bring a large pasta pot of water to a boil and add salt, then the pasta.
  • Cook pasta according to package directions, but checking it about a minute or two before so that the pasta is cooked perfectly al dente.
  • Remember to reserve about a cup of the pasta water (after the pasta has cooked for at least half the time or as you drain the pasta)…but don’t forget!
  • While the pasta is cooking, melt 1/2 of the butter in a large skillet over medium heat.
  • Add the pepper and swirl it together until the butter is lightly golden, about a minute.
  • Add one half of the reserved pasta water and the remaining butter and the pasta.
  • Reduce the heat to low and add the cheeses tossing together until cheese has melted.  You may need to add a little of the reserved pasta water until the pasta is coated and creamy.
  • Transfer to warm pasta bowls and serve right away.


We make Cacio e Pepe when we’ve been traveling and come home with nothing in the house…all of the ingredients can be kept on hand and last for weeks if not months. It’s so good that it’s perfect for company too!