If you’re in the mood for a truly classic Italian dish, look no further than this delicious recipe for cacio e pepe. Made with just a few simple ingredients, it’s a dish that’s packed with flavor and sure to please any pasta lover. Plus, it’s ready in under 30 minutes, making it the perfect weeknight meal.
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Years ago we found a little restaurant near the Roman Forum in Rome and tried cacio e pepe, it was simple, full of flavor, and such a delicious dish that we knew we had to make it when we got home. Years later, we’ve put our spin on the classic Roman pasta dish and it’s become a firm favorite in our family!
Why you’ll love this simple pasta dish
- It’s so easy and quick to make this Roman dish, it’ll be on the table in 15 minutes.
- The cheesy creamy sauce is a real crowd pleaser.
- If you like mac n cheese, then give this a go, it’s very different but still delicious pasta in a cheesy sauce!
- Our recipe is 100% vegetarian.
This pasta dish is one of my favorites to rustle up for unexpected guests, who can say no to spaghetti in a cheesy, peppery sauce?
How to make cacio e pepe with step-by-step directions
It’s easy to make our cacio e pepe recipe if you follow our simple instructions.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
In a large pot of salted boiling water, add your pasta and cook for 2 minutes less than the packet instructions, so it is al dente.
While the pasta is cooking, in a large skillet over medium heat, melt the butter, then add ground black pepper, kosher salt, and lemon juice and cook for a couple of minutes.
Next, drain the spaghetti but reserve a little of the pasta water in a cup and set aside.
Add a little of the pasta cooking water into the pan and then add the cooked pasta and toss to combine all of the ingredients, so the sauce coats the spaghetti.
Now add in your finely grated Parmesan cheese and wait 30 -40 seconds so that the cheese melts, waiting for it to melt, means that you won’t get clumpy cheese.
Serve immediately and garnish with a little more freshly ground black pepper and cheese and enjoy!
Notes and expert tips for making cacio e pepe
- Use bread
Have a nice chunk of crusty bread for mopping up any excess sauce after the spaghetti has been eaten. - Don’t have butter?
Use extra virgin olive oil instead. - Remember that pecorino romano cheese is not vegetarian
Use vegetarian Parmesan or Italian hard cheese instead but check the ingredients before using. - Play with flavors
Sauté a little minced garlic with the butter, or add in crushed red pepper flakes to give an extra heat. - Don’t add olive oil to the pasta water
When you cook pasta, don’t add olive oil to the water, this prevents the creamy sauce from sticking to the spaghetti. - Remember the pasta water
Make sure you add your pasta water to stop the cheese clumping together. - Cream?
Some people like to add a few tablespoons of heavy cream, you can try it if you’d like, but we prefer it without.
What does cacio e pepe mean in Italian
It simply means cheese and pepper.
What type of cheese should I use?
Being a vegetarian recipe site, we recommend that you use vegetarian Parmesan cheese or Italian hard cheese.
Make sure that you check the ingredients before using your cheese.
What type of pasta should I use?
We like to cook spaghetti when making cacio e pepe, but you can use your preferred pasta.
Angel hair, bucatini, fettuccine, linguine, pappardelle, or tagliatelle would all work well, and if you’ve only got penne or rigatoni in your store cupboard then just use that!
Make it vegan
There are two ingredients in the classic spaghetti cacio e pepe recipe that are not suitable for vegans (providing you’re not using egg pasta).
They are pecorino romano and butter, but it’s easy to swap them out for vegan versions of both.
Please note that pecorino romano is not vegetarian and we have substituted it for vegetarian Parmesan or Italian hard cheese.
How do I store it?
Our spaghetti cacio e pepe recipe will store in the fridge for up to 4 days in an airtight container.
You’ll notice that the sauce becomes quite thick when it’s been stored, when you reheat it, simply add a little water to loosen it up, stirring occasionally.
Traditional cacio e pepe used pecorino romano cheese, which isn’t vegetarian. Substitute with a vegetarian Italian hard cheese to make it suitable for vegetarians.
Make vegan cacio e pepe
There are two ingredients that are not suitable for vegans, butter and cheese.
By substituting these for plant based butter and plant based cheese, you can make vegan cacio e pepe and it tastes just as good as the original recipe!
More easy spaghetti recipes that you’ll love
If you love our cacio e pepe recipe, then you’ve really got to try these fantastic pasta recipes!
Cacio e Pepe Recipe
Utensils
Ingredients
- 16 oz Spaghetti or pasta of your choice
- 4 tbsp Butter
- 1 tsp Black pepper
- 1 tsp Kosher salt
- 1 tbsp Lemon juice
- 1 cup Reserve pasta water the water you cook the pasta in
- ½ cup Vegetarian Parmesan cheese finely grated
Instructions
- In a large pot of salted boiling water, add your pasta and cook for 2 minutes less than the packet instructions, so it is al dente. While the pasta is cooking, in a large skillet over medium heat, melt the butter, then add ground black pepper, kosher salt, and lemon juice and cook for a couple of minutes16 oz Spaghetti, 4 tbsp Butter, 1 tsp Black pepper, 1 tsp Kosher salt, 1 tbsp Lemon juice
- Next, drain the spaghetti but reserve a little of the pasta water in a cup and set aside. Add a little of the pasta cooking water into the pan and then add the cooked pasta and toss to combine all of the ingredients. Now add in your finely grated Parmesan cheese and wait 30 -40 seconds so that the cheese melts, waiting for it to melt, means that you won't get clumpy cheese. Serve immediately and garnish with a little more freshly ground black pepper and cheese and enjoy!1 cup Reserve pasta water, ½ cup Vegetarian Parmesan cheese
Notes
- Use bread
Have a nice chunk of crusty bread for mopping up any excess sauce after the spaghetti has been eaten - Don’t have butter?
Use extra virgin olive oil instead - Remember that pecorino romano cheese is not vegetarian
Use vegetarian Parmesan or Italian hard cheese instead but check the ingredients before using - Play with flavors
Sauté a little minced garlic with the butter, or add in crushed red pepper flakes to give an extra heat - Don’t add olive oil to the pasta water
When you cook pasta, don’t add olive oil to the water, this prevents the creamy sauce from sticking to the spaghetti - Remember the pasta water
Make sure you add your pasta water to stop the cheese clumping together
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Learn how to make cacio e pepe with step-by-step photos
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Shelby says
This dish was the perfect weeknight dinner: the simplicity made it perfect coming home from work!
Sherry says
Mandy and Jane, I am addicted to all of your amazing pasta recipes and this one is no exception!! Simple, great tasting, and quick is how I like my recipes.
Glenda says
I could eat this delicious pasta every single night! The Romans knew what they were doing keeping the flavors simple. Absolutely love this dish!
Paula says
I’m a Carb Girl and will always be a carb girl . ???? I knew I had to make this recipe and so happy I found you. It was fantastic and so easy!
Jenn says
Thank you for the tips! I made this once and it was a disaster but your recipe turned out perfectly!
Tara says
I can see why this is a favorite. This spaghetti looks absolutely fantastic! Such wonderful flavors and I love how easily it comes together.
Jess says
I love how simple and delicious this dish is!
Vicky says
This looks so good! Is it very spicy because of the pepper? I think I will pair this with some meatballs or chicken to get some protein in there. Thanks for the easy recipe.
Mandy from Splash of Taste says
You’re more than welcome! You can add the pepper according to your taste, so that you get the level of spice that you’re happy with. Enjoy!
Maria San Juan says
Looks so yummy! I gotta try this! Thanks for sharing this recipe!
Irena says
One of my favourite pasta dishes too! I remember having it in Rome for the first time and have been meaning to make it at home for ages. Thanks for such a simple, lovely recipe.
Sara says
Gorgeous! Ever tried the butter, marmite and spagetti combo? A Blighty belter alternative. You’ll either love it or hate it!
Mandy from Splash of Taste says
Glad you liked it! Yes, I love the marmite and spaghetti combo too!