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    Home » Recipes » Pasta

    Pici, Cacio e Pepe (Authentic Recipe)

    Published: Nov 18, 2021, Last updated: Nov 18, 2021 by Emily This post may contain affiliate links.

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    How to make an authentic Cacio e Pepe sauce with just 3 ingredients! Served with Pici pasta, this recipe will give you all the tips you need to make a perfect, silky smooth, creamy and utterly cheesy sauce that you'll want to make again and again!

    An overhead shot of pici pasta with cacio e pepe sauce on a plate

    Cacio e Pepe translates as 'cheese and pepper', it's one of the four famous Roman pasta dishes alongside Gricia, Carbonara and Amatriciana. It's made with Pecorino Romano cheese, black pepper and pasta water, so simple and insanely delicious.

    In Rome, it's traditionally served with spaghetti or tonnarelli pasta but in Tuscany, it's served with Pici pasta (a traditional shape from Siena) and it's my absolute favourite way to serve it.

    And although cacio e pepe is made with very few ingredients and takes very little time it can be easy to get wrong.

    The cheese clumping is the most common problem people face so I highly recommend reading through our top tips section before starting. Following our tips will help you create the creamiest, cheesiest and most delicious pasta you'll ever eat. Buon Apetitio!

    See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full ingredient amounts and printable recipe scroll to the bottom or click the recipe link below

    Jump to:
    • Ingredients - what you need
    • Step by step photos and recipe instructions
    • Recipe tips and FAQs
    • More traditional Italian pasta recipes to try
    • 📖 Full Recipe

    Ingredients - what you need

    See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!

    An overhead shot of all the ingredients you need to make cacio e pepe
    • Pecorino Romano DOP - it's so important that you use Pecorino Romano DOP otherwise the cheese may clump. It must say Pecorino Romano DOP and you'll likely have to go to an Italian deli to buy it. Don't use regular Pecorino that most supermarkets sell. Pecorino Romano DOP comes with a black or colourless rind with the name stamped in.
    • Black Pepper - Make sure you freshly grind the pepper yourself so it's coarse and fresh tasting, don't use fine powder.
    • Pasta - check out our tutorial for making homemade pici pasta. It's a super quick and easy eggless dough and is so perfect with this sauce. Otheriwse you can use a long dried pasta such as spaghetti.

    Step by step photos and recipe instructions

    Prep - Bring a pot of salted water to a boil (use less pasta water than you normally would so it's extra starchy). Finely grate the pecorino and add it to a small mixing bowl, set aside.

    If using dried pasta start boiling it now making sure to undercook it by about 3 minutes.

    Toast the pepper - Put the freshly ground pepper in a large dry pan on a medium heat, toast the pepper for a few seconds (photo 1).

    Step by step photos showing how to toast pepper and make a cheese sauce

    Add water - After a few seconds add ½ cup (roughly 120ml) of pasta water, let it simmer as the pasta is cooking (photo 2).

    Prepare the cheese - Add a few ladles of pasta water to the pecorino cheese just a little at a time until it has the consistency of loose creamy paste ( a little thicker than heavy cream, it won’t be super smooth) (photos 3 & 4).

    If using fresh pasta start boiling it now.

    Step by step photos showing how to make cacio e pepe sauce

    Cooking the pasta - When the pasta is about 2-3 minutes away from being cooked, transfer it to the pan with the pepper using tongs and stir it for about 1 minute to release more starch. Add a little more pasta water if it has evaporated (photo 5).

    Make the sauce - Next, turn the heat down low and add the pecorino mixture. Stir it continuously until a smooth and creamy cheese sauce is created. It will look like it has split at first but you have to keep stirring and it'll turn into a smooth and creamy sauce. Once you get to the saucy consistency turn the heat off and stir for one more minute so it thickens. (photos 6-8).

    Recipe tips and FAQs

    • Don't fill your pasta pot with too much water! - fill your pot of water with less water than you normally would to cook pasta. This will ensure that the water is extra starchy and will help create a creamy sauce.
    • Use tongs! - transfer the pasta from the water to the pan with tongs instead of draining the pasta. This will ensure you have just the right amount of water in the pan.
    • Stir, stir, stir! - when the pasta is off of the heat and you add the cheese mixture keep stirring continuously until the creamy cheesy sauce is created (just a minute or 2). It'll go through a stage at the begining where it looks like it's going to split but don't worry just keep stirring and it comes together.
    Can I use another cheese other than Pecorino Romano?

    No, you must use Pecorino Romano DOP (very important). Don't use any other Pecorino of any kind or the cheese will very likely clump. Parmigiano Reggiano is also a no-no it'll completely change the flavour.

    Can I use other pasta?

    Yes, of course, you don't have to use Pici pasta. You can use spaghetti, bucatini or even a short pasta like rigatoni although I recommend using a long pasta shape for your first time making it (it's easier).

    A close up of pici pasta with cacio e pepe sauce on a plate

    More traditional Italian pasta recipes to try

    • Spaghetti alla Carbonara
    • Bucatini all'Amatriciana
    • Pasta alla Gricia
    • Pasta Alla Norma (Eggplant Pasta)
    • Penne Pomodoro (Tomato Basil Pasta)

    If you’ve tried this Pici, Cacio e Pepe recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of cacio e pepe with pici pasta on a plate with a fork
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    5 from 1 vote

    Pici, Cacio e Pepe

    How to make an authentic Cacio e Pepe sauce with just 3 ingredients! Served with Pici pasta, this recipe will give you all the tips you need to make a perfect, silky smooth, creamy and utterly cheesy sauce that you'll want to make again and again!
    Course pasta
    Cuisine Italian
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4 servings
    Calories 615kcal
    Author Emily Kemp

    Ingredients

    • 1 lb pici pasta or other long pasta (450g)
    • 2.5 cups Pecorino Romano DOP (200g)
    • 1 teaspoon freshly ground black pepper

    Instructions

    • Important - there are slightly different instructions depending on if you are using fresh or dried pasta. Dried pasta must be cooked at step 3 and fresh pasta cooked at step 7. This is a very quick recipe, read all instructions before starting.
    • Bring a pot of salted water to a boil (use less pasta water than you normally would so it's extra starchy). Finely grate the pecorino and add it to a small mixing bowl, set aside.
    • If using dried pasta start boiling it now making sure to undercook it by 2-3 minutes.
    • Put the freshly ground pepper in a large dry pan on a medium heat, toast the pepper for a few seconds.
    • After a few seconds add ½ cup (roughly 120ml) of pasta water, let it simmer as the pasta is cooking.
    • Add a few ladles of pasta water to the pecorino cheese just a little at a time until it has the consistency of loose creamy paste ( a little thicker than heavy cream, it won’t be super smooth).
    • If using fresh pasta start boiling it now.
    • When the pasta is about 2 minutes away from being cooked, transfer it to the pan with the pepper using tongs and stir it for about 1 minute to release more starch.
    • Next, turn the heat down low and add the pecorino mixture. Stir it continuously until a smooth and creamy cheese sauce is created. It will look like it's going to split at first but keep stirring and it'll turn into a smooth and creamy sauce. Once you reach the saucy consistency turn the heat off and keep stirring for 1 more minute to let it thicken. Serve.

    Notes

    • Use tongs! - transfer the pasta from the water to the pan with tongs instead of draining the pasta. This will ensure you have just the right amount of water in the pan.
    • Stir, stir, stir! - when the pasta is off of the heat and you add the cheese mixture keep stirring continuously until the creamy cheesy sauce is created (just a minute or 2). It'll go through a stage at the beginning where it looks like it's going to split but don't worry just keep stirring and it comes together.
    • Storage & freezing - cacio e pepe is best served immediately, it won't reheat for freeze well.

    Nutrition

    Calories: 615kcal | Carbohydrates: 87g | Protein: 31g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 607mg | Potassium: 303mg | Fiber: 4g | Sugar: 3g | Vitamin A: 210IU | Calcium: 558mg | Iron: 2mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!
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    Reader Interactions

    Comments

    1. Zoe

      February 18, 2022 at 2:02 pm

      Words cannot describe how good this this…rich cheesy heaven!!5 stars

      Reply
      • Emily

        February 18, 2022 at 3:06 pm

        Thanks so much, Zoe, I totally agree it's SO delicious.

        Reply

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