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20 Minute Cacio e Pepe

Simple but classic, this Italian pasta recipe is one that is hard not to love and so incredibly easy to make. Our 20 Minute Cacio e Pepe is a cheese and pepper packed pasta that’s ready and on the table fast!

a pan with cooked spaghetti and pepper.

We have a lot of pasta recipes that we love in this house, but I have to say that our new 20 Minute Cacio e Pepe recipe has taken the lead! This classic Italian pasta recipe is surprisingly easy to make and also just so simple and delicious. It’s perfect for a simple vegetarian pasta dinner, quick lunch, or as a side to any meal. While I’d say it’s for the pepper lover, our 5-year-old who claims to not love pepper had second helpings and asked for it the next day, too!

What is Cacio e Pepe?

Quite simply it is “cheese and pepper” in Italian. This simple pasta recipe originated in Rome and while it is traditionally made with tonnarelli pasta, it is commonly found to be made with the (very similar) spaghetti. Tonnarelli is just a little thicker and has a square end vs. spaghetti’s rounded end. You could of course make it with whatever pasta you have on hand, especially if you have some fresh homemade pasta!

Ingredients Needed

spaghetti, a bowl of 3 cheeses, pepper, salt, and olive oil.
  • Spaghetti – This is our preferred pasta for this Italian classic, but if you wanted to be truly authentic, then it would be made with tonnarelli. You can use whatever pasta you have, just be sure to adhere to the cooking time. And of course, this is an outstanding recipe with fresh homemade pasta!
  • Cheese – Traditionally Cacio e Pepe is made with just Romano Pecorino cheese, but we love a blend of Romano, Parmesan, and Asiago. You can of course use any combination or the three or less that you’d like.
  • Pepper – The Pepe! You can use preground or freshly ground pepper, whichever you have/prefer. Freshly ground pepper has a much fresher, spicier taste. When I make this for my family, I will use pre-ground pepper, but for myself, I make it with freshly ground.
  • Olive Oil – We prefer to use olive oil for this recipe, but you can also use butter.
  • Kosher Salt – Just for the pasta water – because remember to always salt your pasta water!

SO Easy to Make

a picture of 4 pans, one with oil and pepper, then with pasta water, pasta added, and then cheese added.

We just love a pasta recipe that’s fast and easy to make to get dinner on the table quickly on those busy weeknights and this 20 Minute Cacio e Pepe is exactly that! Put that water on to boil to cook your pasta and then heat some oil, saute some pepper, add pasta water, the pasta with a little more oil, and then cheese. That’s it!

a pan with cooked spaghetti and pepper with tongs.

Give it all a good mix to let the cheese melt, get all creamy, and coat all of your pasta. Thanks to that starchy pasta water, all of that melty cheese will cling nicely to your pasta for fully coated spaghetti.

Recipe Tips

Always salt your pasta water

This will not only flavor your noodles, but it will also help with reducing the stickiness of the cooked pasta, and, most importantly, it helps thicken the sauce and allows it to stick to the pasta when you add it to the cooked pasta.

Use freshly grated cheese

Whenever you want the ultimate melt with your cheese, it’s important to freshly grate cheese from a block and not use pre-shredded cheese. This is because the pre-shredded cheese you buy from the store has anti-clumping agents added, which will ultimately affect the meltiness of your cheese.

Don’t skip using the reserved pasta water!

This is another crucial step to making this classic Italian pasta recipe. That starchy salty water is what will ensure that all of that melty cheese sticks to your noodles!

Ground Pepper vs. Freshly Ground Pepper

This is totally a personal preference, but freshly ground pepper is going to have the strongest, freshest, and spiciest flavor while pre-ground pepper is going to have a little more muted pepper flavor in comparison.

Don’t overcook the pasta

Because the pasta will be doing some more cooking while in the pan with the cheese, don’t fully cook your pasta in the pasta water, cook it just 1 minute less than al dente, and then let it finish cooking in the pan with all of that cheese!

a pan with cooked spaghetti and pepper.

20 Minute Cacio e Pepe! Do you see how glossy that pasta is? That’s thanks to all of that cheese clinging to those spaghetti noodles for all of the cheesy pepper flavors you want in every single bite!

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a pan with cooked spaghetti and pepper.

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!

a pan with cooked spaghetti and pepper.

20 Minute Cacio e Pepe

5 from 18 votes
Print Pin Rate
Course: Pasta
Cuisine: Italian
Diet: Vegetarian
Servings: 3 people
Author: Tracy

Ingredients

  • 1/2 lb pasta spaghetti is our favorite, but you can use yours!
  • 2 tablespoons extra virgin olive oil divided
  • 2 teaspoons ground black pepper
  • 2/3 cup reserved pasta water
  • 1/2 cup Parmesan cheese freshly shredded
  • 1/2 cup Asiago cheese freshly shredded
  • 1/2 cup Romano Pecorino cheese freshly shredded
  • 1 teaspoon kosher salt for the pasta water

Instructions

  • Cook Pasta: Heat a pot of water with salt over high heat and bring to a boil. Add pasta and cook 1 minute less than al dente as listed on the box. If using fresh pasta, boil for only 2 minutes.
  • Toast Pepper: When pasta is only 3 minutes from being done, add 1 tablespoon of olive oil to a saute pan and heat over medium. Add pepper and mix well, toasting for 1 minute.
  • Add Pasta: Scoop out 2/3 cup of pasta water from the cooking pasta pot and add to the pan with the oil and pepper. Let simmer for 1 minute.
    Drain the pasta and add it to the pan and stir to combine with the pasta water, oil, and pepper. Add the remaining tablespoon of olive oil and mix well.
  • Add Cheese: Add half of the cheese and stir with pasta. Add the remaining cheese and stir until it all has melted. Finish with a pinch more pepper if desired.
  • Serve and enjoy!

Video

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Notes

Substitutions
Pasta: Use your favorite, fresh homemade pasta, or to be truly authentic, use tonnarelli. Just be sure to follow the cooking time instructions for whatever pasta you’re using, and remember, fresh pasta only takes a couple of minutes. 
Cheeses: Traditionally, Romano Pecorino is what is used and this simply means it is Romano made from sheep.  If it is labeled just Romano, then it is likely made with cow’s milk, which is also delicious for this recipe. We love the combination of all three of these cheeses, but you can use all of one or any combination that you have/would like.  Just be sure you do not use pre-shredded cheese and shred your own because pre-shredded cheese does not melt as well as freshly shredded.
Pepper: Freshly ground or pre-ground is great for this recipe, or a combination of both.  Freshly ground pepper is going to have a stronger, spicier pepper flavor. I use pre-ground pepper when I make this for my kids, but prefer freshly ground for myself.
Olive Oil: You can also use salted butter.
Don’t skip the pasta water! 
This is a key step to ensuring that the cheese melts and clings to your pasta. 
 

Nutrition

Calories: 299kcal | Carbohydrates: 7g | Protein: 18g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 40mg | Sodium: 1868mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 5mg | Calcium: 589mg | Iron: 1mg
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6 Comments

5 from 18 votes (15 ratings without comment)

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