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Cacio e Pepe Recipe (with Video)

Shellfish-free, Italian, Sugar-free

Discover our Cacio e Pepe Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 20min


- 3 Tbsp Olive oil
- 2 Tbsp Butter
- 1 Tbsp Black pepper, coarsely ground to taste
- 8 oz dried pasta
- 2 oz Pecorino Romano
- Salt, to taste
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Boiling the Pasta
1. Bring a pot of water to a boil and season with salt.
2. You want to use as little water as you can so that the starch from the pasta becomes more concentrated.
3. Boil your pasta for 2-3 minutes less than directed.
Preparing the Sauce
1. A few minutes before the pasta is ready, heat the olive oil, butter and pepper in a medium-sized skillet over medium-low heat.
2. You want it to gently sizzle (the pepper should become nice and fragrant).
Combining Pasta and Sauce
1. Do NOT drain the pasta.
2. Transfer it to the skillet with tongs or a spider (etc.) as well as about a cup of pasta water.
3. Finish cooking the pasta in the skillet, adding as little water as possible as necessary.
4. Again we are concentrating the starches which will help make the sauce.
Reserving Pasta Water
1. While the pasta is finishing, reserve about 1/2 C pasta water and set to the side to cool.
Final Steps
1. When the pasta is finished, transfer it to a large bowl and allow to cool for just a minute or two.
2. You want it to still be hot, but if it is too hot, the cheese will coagulate and clump.
3. Take a few tablespoons of the reserved pasta water and mix with the cheese to form a paste.
4. You want the pasta water to be warm but not boiling hot.
5. Mix the cheese paste with the pasta and stir vigorously! A nice creamy sauce should form.
6. Salt to taste.
1. Plate with more cheese and enjoy!

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