How to Make the Perfect 3 Ingredient Cacio e Pepe
Italian · Easy · 17 min · 4 servings
This 3 ingredient cacio e pepe is the ultimate Roman pasta dish made exclusively with pasta, Pecorino Romano cheese, and black pepper. These three humble ingredients combine through a careful technique to create an impossibly creamy and peppery sauce without any cream whatsoever.
Why this recipe works
This 3 Ingredient Cacio e Pepe recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 17 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 510 calories with 20g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 12 oz tonnarelli or spaghetti pasta
- 2 cups finely grated Pecorino Romano cheese
- 2 tsp coarsely ground black pepper
- 1.5 tsp salt
- 1 tbsp olive oil
Step by step instructions
Step 1: Cook Pasta and Toast Pepper
Cook pasta in generously salted boiling water until just shy of al dente. Meanwhile, toast the coarsely ground black pepper in a large dry skillet over medium heat for about 1 minute until fragrant. Reserve at least 1.5 cups of starchy pasta water before draining.
Step 2: Create the Cheese Paste
In a bowl, combine the finely grated Pecorino Romano with a few tablespoons of the hot pasta water and stir vigorously to form a smooth thick paste. This step is critical for achieving a creamy lump-free sauce. The paste should be thick but pourable.
Step 3: Combine and Emulsify
Add the drained pasta and a splash of pasta water to the pan with the toasted pepper over low heat. Remove from heat completely, then add the cheese paste and toss rapidly while adding pasta water a little at a time until a glossy creamy sauce coats every strand. Serve immediately with extra pepper.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Pecorino Romano → a 50/50 blend of Pecorino and Parmesan for a less pungent and slightly milder flavor
- tonnarelli pasta → spaghetti or bucatini which both work beautifully in this classic Roman preparation
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the cheese paste while the pan is still on high heat, which scrambles the cheese into clumps instead of forming a silky sauce
- Not grating the Pecorino finely enough, as coarsely grated cheese will never fully melt into a smooth sauce and will remain grainy
Nutrition facts
Per serving: 510 calories, 20g protein, 72g carbs, 16g fat, 3g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →