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Cacio e Pepe topped with chopped parsley on a plate

Cacio e Pepe

Cacio e Pepe is a classic Italian take on noodles and cheese with only five ingredients! Easy peasy weeknight dinner for the whole family!
Course Main Course
Cuisine Italian
Keyword Cacio e Pepe, Cacio e Pepe Recipe, How Do I Make Cacio e Pepe, How To Make Cacio e Pepe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 454kcal
Author Kathleen


  • 12 ounces spaghetti
  • 6 tablespoons unsalted butter, cubed and divided
  • 2 teaspoons fresh cracked pepper
  • 1 1/2 cups finely grated Parmesan
  • 2/3 cup Pecorino

Garnish (optional)

  • 2 tablespoons parsley, chopped


  • Cook spaghetti in well-salted water according to package instructions. Cook just to al dente. Before draining reserve 2 cups of pasta water.
  • In a large heavy skillet, over medium heat, melt 2 tablespoons butter. Stir in pepper, and cook, for about 45 seconds. Add spaghetti stirring to coat with pepper butter.
  • Reduce heat and add Parmesan and Pecorino, tossing the pasta with tongs to coat evenly until cheese is melted.
  • Gradually add 1 1/2 cups reserved pasta water to the skillet, adding just enough so pasta isn't soupy. Bring to a simmer, continuing toss with tongs, so pasta doesn't become a solid block. Toss in remaining butter.
  • Add more pasta water if pasta seems dry, tossing constantly. Sauce will thicken and absorb as it continues to simmer and sit so add more pasta water accordingly. Transfer to warm serving dish, sprinkle with parsley and serve.


Serving: 1/6 of the recipe | Calories: 454kcal | Carbohydrates: 44g | Protein: 20g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 540mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 704IU | Vitamin C: 2mg | Calcium: 434mg