This 5 ingredient classic Italian pasta dish is shockingly good.

Cacio e Pepe is a classic but wonderfully simple Italian dish. Spaghetti flavored to perfection with black pepper and grated cheese.

You can’t go wrong with this 5-ingredient Italian Dish. Try my Shrimp Scampi Pasta and Carbonara Pasta next for more favorite pasta recipes.

Sabrina’s Cacio e Pepe Recipe

So, what is it about this straightforward recipe that makes it so good? I personally think its simplicity is one of the things that makes this Cacio E Pepe Recipe so delicious. There are few things more wonderfully filling and comforting than cheese and pasta. That’s why Mac and Cheese is one of my go-to indulgences. The more complex flavors in the Italian cheese and the addition of pepper dresses up into a perfectly respectable adult dish. This recipe can be a bit tough to nail at first, so read my note below on how to make it right the first time.

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Ingredients

▢ 1 pound spaghetti
▢ 2 cups Pecorino Romano cheese , grated
▢ 1 cup grated parmesan , good quality
▢ 3/4 teaspoon coarse ground black pepper
▢ 2 tablespoons olive oil

Instructions

Cook the spaghetti 1 minute shy of the directions on the box.
Reserve 1 cup pasta water, drain the pasta but do not rinse.
Add the pasta water back to the pot on medium heat.
Whisk in the Pecorino Romano, Parmesan and black pepper.
Keep whisking for 30 seconds then add in the olive oil and whisk.
Add in the pasta and toss to combine.
Sauce should be clinging to the pasta, not pooling in the pot.
If you need to thicken, cook with pasta for another 30 seconds.
Serve with additional cheese and black pepper if desired.

Nutrition

Chef’s Note

One of the few problems you may come across in this recipe is the cheese clumping together rather than coating the pasta in the sauce. To stop the cheese sauce from clumping, I’d first recommend getting high-quality cheese. Skip the pre-shredded and imitation cheeses. Instead, finely grate a nice aged block of cheese yourself.
Beyond high-quality ingredients, the key is using your cooking water in the sauce. The proteins in the starchy pasta water stop the cheese from sticking together as it melts.

Can this be made ahead of time?

Unfortunately, no. This recipe is best served fresh, and the pasta needs to be warm when added back to the sauce in order for it to get coated.

How to Store

Serve: Cacio E Pepe Pasta is best served fresh. After the cooking time, make sure you don’t leave this recipe at room temperature for more than 2 hours.
Store: If you have leftovers, you can transfer the cheesy pasta to an airtight container. It can stay good in the fridge for up to 5 days.
Freeze: I wouldn’t recommend freezing this dish for more than 2 months, or the noodles will start to lose their texture. Let the pasta thaw overnight, then reheat it on the stovetop with an extra few tablespoons of water to revive the sauce.