Print Recipe
5 from 2 votes

Cacio E Pepe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Pasta
Cuisine: Italian
Author: Meaghan @ 4 Sons R Us


  • 1 lb tonnarelli or bucatini pasta
  • sea salt
  • 2 cups finely grated pecorino romano cheese
  • 2 tsp freshly ground black pepper, plus more to taste


  • Bring a large pot of heavily salted water to a boil, add the pasta, stirring occasionally until the pasta's cooked to al dente.
  • In a large mixing bowl, add 1 1/2 cups of the pecorino romano cheese, the pepper, and 1/3 cup of the pasta water. Use the back of a solid spoon, to mix heavily & quickly, to form a paste. 
  • Once the pasta's done, use a slotted spoon, quickly remove it from the water. Transfer it to the large mixing bowl, with the cheese paste. 
  • Toss the pasta until a creamy cheese mixture sauce has been formed. Add extra pasta water, a tbsp at a time if necessary to get it to come together.
  • Serve immediately, sprinkled with extra romano cheese & freshly cracked black pepper.