Cacio e pepe pasta recipe

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Cacio e pepe pasta is the perfect dinner to whip up from ingredients you'll already have in the cupboard - it's so simple, yet so delicious.

cacio e pepe
  • Vegetarian
Serves2
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories560 Kcal28%
Fat19 g27%
Saturated Fat11 g55%
Carbohydrates72 g28%

Cacio e pepe is a simple pasta (opens in new tab) dish that is so tasty as well as being on trend. The words ‘cacao e pepe’ literally translate as cheese and pepper – the two star ingredients of this elegant and rustic pasta recipe. Cacio e pepe originates from Roman cuisine, and is traditionally made with long, thin pasta such as spaghetti (opens in new tab), but we’ve made ours with bucatini for a bit of extra bite. As this recipe has so few ingredients, using the best quality cheese (opens in new tab) will give the best results. Look for a good Parmesan, or Pecorino, and grate it really finely to make it melt easily into the sauce. This fuss free pasta recipe requires only one pan and one bowl, but gives such impressive results. Room temperature cheese, and pasta water that isn’t too hot are also key to getting a really smooth and creamy sauce. The beauty of this recipe is, that pasta with salty cheese and rich butter can never go too wrong and is guaranteed to give mouth watering results!

Ingredients

  • 200g dried bucatini or spaghetti
  • 60g vegetarian Parmesan, grated, plus extra to serve
  • 20g butter
  • ½tsp ground black pepper, plus extra to serve

WEIGHT CONVERTER

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Method

  1. Cook the bucatini or spaghetti according to the instructions on the pack, for about 8-10 minutes.
  2. Put the Parmesan, butter and ground pepper in a large bowl. Halfway through the pasta’s cooking time, take 100ml of the pasta water from the pan and put it in a bowl. Leave it to cool for a minute, then slowly add to the Parmesan, butter and black pepper. Whisk the mixture until it all comes together as a sauce.
  3. When the pasta is cooked, drain and toss with the sauce until thoroughly coated. Divide the pasta between two plates and serve with extra Parmesan and black pepper.
Jules Mercer
Jules Mercer

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.