This is my easy cacio e pepe recipe with perfect results every time. It’s a simple, 10 minute cheese and pepper pasta with a silky, creamy sauce made from butter, lots of black pepper, and parmesan. I make no apologies for the butter, I never claim to be traditional but I do promise an insanely delicious, peppery bowl of pasta. Follow my easy step-by-step method for the smoothest, most foolproof creamy cacio e pepe at home (no clumpy cheese here!).
What is cacio e pepe?
Cacio e pepe literally means cheese and pepper, and it’s my death row dish. I love that you can make it any night of the week with ingredients you almost always have on hand. I’ve tested so many methods over the years and this is the one I’ve settled on, it’s truly foolproof.
My version lets the cheese melt gently on top of the pasta before you spin it around with tongs. If you’ve made my popular White Wine and Butter Pasta, you’ll recognise the method, it’s SO easy.
You might have seen chefs tossing the pan while showering in the cheese, but that technique is hard to master at home. This recipe gives you an easy home cook version with the same glossy result. No clumpy cheese here and if you follow this recipe step-by-step, you’ll get a silky sauce every time.
Ingredients:
Pasta - Pici is the traditional shape for cacio e pepe (you can check out my hand-rolled pici guide), but this method works with any pasta. I do recommend a long shape like spaghetti so it’s easy to spin around with tongs.
Butter - Not traditional, but it’s how I love making cacio e pepe. It helps the sauce emulsify beautifully and keeps everything silky.
Pepper - Freshly cracked pepper is essential here. I use about 2 teaspoons, but adjust to taste, your pepper mill (and arms!) are going to get a workout!
Starchy pasta water - This is the key to thickening the sauce. Don’t overfill your pot, the more concentrated the starch, the better the emulsion.
Parmesan cheese (or Pecorino Romano) - I usually use parmesan because it’s what I have on hand, but pecorino adds a sharper, saltier flavor. A 50/50 mix is great too. Whatever you use, grate it really finely yourself, pre-grated won’t melt properly.
Variations and substitutions
If you love cacio e pepe as much as I do, try one of my variations. Each uses the same cheese and pepper base with a simple flavor twist:
- Creamy Pepper Pasta Sauce – for a richer, creamier version.
- Cacio e Pepe with Caramelized Onions – sweet, golden onions folded through the sauce.
- Cacio e Pepe with Olives, Basil & Lemon – bright, salty, fresh.
How to make perfect cacio e pepe
The full recipe and short tutorial video (which is a MUST watch) are in the recipe card below. Cook your pasta according to package instructions but undercook by a minute. Reserve a cup of the cooking water before draining.
ONE: In a large skillet over a medium heat, melt the butter and add the black pepper. Let it sizzle for a 1-2 minutes.
TWO: Add ¾ cup cooking water and whisk it really well. It needs some vigorous agitation so don't be shy. Let it bubble away for 1-2 minutes to thicken slightly.
THREE: Add your drained pasta, toss in the sauce and arrange in a really flat even layer.
FOUR: Sprinkle your parmesan cheese (or pecorino) and let the cheese melt gently on top undisturbed. You want a really low heat here. Cover with a lid if need be.
FIVE: After 1 - 2 minutes the parmesan should be about half melted like this. With tongs, spin the pasta around and around for 30 seconds or until a silky emulsified sauce emerges.
SIX: Serve IMMEDIATELY! I like to serve with some extra freshly cracked black pepper on top. Some lemon zest is also a lovely touch!
Would you like to save this?
Expert tips for silky cacio e pepe
Cacio e pepe is all about technique. These quick tips will help you get a smooth, glossy, clump free sauce every time.
Grate the cheese very finely.
Finely grated parmesan or pecorino melts and emulsifies much more easily. I like to blitz it in a small blender until powdery, or use a microplane or the star side of a box grater.
Use starchy pasta water.
Cook pasta in a smaller amount of water so it’s extra starchy. This helps thicken and bind the sauce. Use a medium saucepan instead of a big pot and don’t overfill it, I use about 1.75L of water for two serves.
Choose a long pasta shape.
Spaghetti (or the traditional pairing of pici are ideal) they are easier to toss and help create that silky emulsion.
Undercook your pasta slightly.
Cook dried pasta about 1 minute less than the packet so it finishes cooking in the sauce and stays al dente.
Keep the heat low when adding the cheese.
Once the cheese goes in, lower the heat. Too much heat will cause it to clump instead of melt smoothly.
Toss until glossy.
Keep tossing until the sauce turns silky and coats the pasta. Serve immediately, adding a splash of pasta water if needed.
Salting your pasta water correctly
Properly salted water makes a huge difference in cacio e pepe, since it’s your one chance to season the pasta itself. For two people, I use about 1.75L water and ¾–1 tablespoon table salt (you’ll need more if using Diamond Crystal or Maldon). You can read more in my Guide To Cooking Pasta.
Recipe FAQs
With this method, it won't happen. The key is letting the cheese melt gently on top of the pasta over low heat before tossing, rather than sprinkling it directly into hot liquid.
I use Parmesan because it’s what I always have on hand, but pecorino is the more traditional option and gives a sharper, saltier flavor. Use whichever you love, or go 50/50.
I always weigh pasta portions, it takes the guess work out and ensures a perfect sauce to pasta ratio. Fresh and dried pasta need different amounts. For dried pasta I allow 100 grams per person and for fresh pasta 150 grams per person.
Pici is the most traditional, but any long pasta shape works well for this method because it’s easy to spin through the sauce with tongs. I usually use spaghetti for this reason.
This usually means the pasta water wasn’t starchy enough or the heat was too high. Use a smaller pot and less water for more concentrated starch, whisk the butter and pasta water well, and keep the heat low once the cheese goes on. It should turn glossy within 20–30 seconds of tossing.
Some other pasta recipes to try
If you loved my easy cacio e pepe recipe then I have hundreds more simple pasta recipes, including lots of other Italian classics. Here are a few suggestions.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Easy Cacio e Pepe Recipe (perfect every time!)
Would you like to save this?
Ingredients
- 200 grams dried pasta of your choice (or 300 grams fresh)
- 70 grams butter cubed
- 2 teaspoons freshly ground pepper see notes
- ¾ cup pasta water
- 70 grams cheese finely grated, it can be all parmesan or a split of parmesan and pecorino
Instructions
- Please check out the step by step photos and tips above. Also make sure you watch the video below.
- Cook your pasta in a pot of well salted water according to packet instructions. I tend to undercook dried pasta by a minute so it can finish cooking in the sauce. Reserve a cup of the pasta water before draining.
- Melt the butter in a large skillet over a medium heat and add the pepper.
- Let it sizzle together for a minute.
- Add ¾ cup pasta water and whisk vigorously to emulsify. It will bubble up a lot. I like to shake the pan with my left hand and whisk with my right to really agitate it well. A flat whisk is brilliant here.
- On a medium or medium low heat let it bubble gently for a minute to thicken slightly.
- Add your cooked pasta and give it a toss in the sauce. Arrange the pasta in a nice even layer.
- Lower the heat to the lowest possible and sprinkle the cheese directly onto the pasta in an even layer.
- Let it melt gently on top for 1 - 2 minutes undisturbed (it doesn't have to be fully melted).
- With tongs, spin the pasta around and around for 30 seconds or until a silky sauce emerges.
- Serve immediately!
Sonja says
Made it two times and today will be the third. Absolutely loved it every time and really easy and quick to make. Thanks a lot!
Emilie Pullar says
Hi Sonja - yay this is so amazing! So glad you love this recipe and thank you so much for taking the time to leave a review 🙂
Belinda says
This recipe is so simple and so delicious! I've made this multiple times over the last month and it always works well.
Emilie Pullar says
It always makes me so happy when someone adds this recipe into their repertoire, it's my absolute fave dish! So glad you enjoy it Belinda, thank you so much 🙂
Alex says
Made this tonight and it was PERFECT. Followed everything to the letter and it tasted just like it does at my favorite restaurant.
Emilie Pullar says
Yayyyy so glad Alex!! Thank you so much for making 🙂
Denise says
Easy and lovely!
Kate Punturiero says
Love this, just like you get at a restaurant- in fact better.
Aliesha says
Emeries does it again! Easy, clear and delicious!
stacey says
i’ve been wanting to try this for aaaaages and now that i realise it really is so simple (and delicious) i can’t believe it took me so long!! will 100% be making this again real soon.
Emilie Pullar says
So happy this can be part of your life now haha! It's the best quick dinner ever 🙂
Jenna Piper says
10/10- fail proof recipe!
Emilie Pullar says
Yay so glad!! My absolute favorite!
Sandrine says
I litteraly do this recipe every other week and it never fails. Don't be scared if it gets clumpy with the cheese, just keep swirling with some pasta water and it will get silky and smooth every time.
Abi says
Sooo delicious, absolutely perfect recipe and genius tip for letting the cheese melt on the pasta before stirring everything together!
Emilie Pullar says
Yay so glad it worked well for you Abi! I use that method in a few of my recipes, it's a winner! 🙂
Carrie says
Have made this so many times but not for a while and I lost the recipe I always used. Did some googling and found some using cream? Weird. Then found this and gave it a go. Can honestly say its the nicest and easiest I have ever tried! Should have seen my kids’ faces. Will be making it again in the week! Lol x
Emilie Pullar says
Thanks so much for making Carrie! So glad it worked for you, such a great method! So glad the kids loved it too 🙂
Alexie G says
The best cacio e pepe I’ve ever try ! So simple yet so good
Emilie Pullar says
Yayyy thanks so much!! 🙂
Esther says
So delicious and easy to make. Loved it!!
Emilie Pullar says
Thanks so much for making Esther!
Farrah says
Was too intimidated to even attempt making Cacio de Pepe. I thought I could just taste it only if I go to a restaurant. This recipe from Burnt Butter Table is the best--not only was it easy to follow, my family loved Cacio de Pepe that's cooked in my kitchen! Thanks so much for sharing!
Emilie Pullar says
So happy to hear Farrah!! My favorite dish ever! Thanks so much for this lovely review 🙂
Julia says
Excellent recipe! Clear simple and delicious!
Emilie Pullar says
Thanks so much Julia! 🙂