Cacio e Pepe


Recipe Intro From thefeedfeed

If a bowl of pasta could taste like a warm hug, it would definitely be this. Cacio e pepe, which literally translates to "cheese and pepper," is as simple and easy as pasta dishes come. The starchy pasta water imparts a ton of delicious flavor into the dish while creating an effortlessly simple sauce. Extra Parm, please!

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  • Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4-6

Recipe Card


  • 1 pound bucatini or spaghetti
  • 4 tablespoons butter, divided
  • Freshly ground black pepper
  • 1/2 cup- 1 cup Parmigiano Reggiano (or other hard, salty cheese of choice, like Grano Padano or Pecorino)


  • Step 1

    In a medium saucepan, bring at least 3 qts. heavily salted water to a boil. Add bucatini and cook until al dente. Drain and save at least 1 cup of pasta water. Set aside.

  • Step 2

    In a medium skillet over medium heat, melt 3 tbsp butter. Add black pepper and cook until toasted and fragrant, about 1-2 minutes. Add 1/2 cup reserved pasta water and bring to a slow simmer. Add pasta, remaining 1 tbsp butter, Parmigiano-Reggiano and use tongs to combine. Add more pasta water to achieve a glossy sauce, if needed. Serve immediately.