Cacio e pepe is more than just a dish—it’s a rite of passage for anyone who wants to understand real Roman cooking. Just three ingredients—pecorino, pepper, and pasta—yet endless ways to get it wrong. So what’s the secret to making it not just good, but unforgettable?
At Pasta Class Florence, our chefs have taught this recipe to thousands of guests from around the world. Our version is deeply traditional, but with a few chef-approved tips that make it foolproof and unbelievably creamy—without a drop of cream.
Whether you’re visiting our kitchen in Florence or cooking from home, here’s everything you need to know to master the creamiest Cacio e Pepe ever.
What is Cacio e Pepe?
Let’s start from the basics: cacio is the Roman dialect word for cheese (specifically Pecorino Romano), and pepe means black pepper. This pasta dish was born from simplicity and necessity—made by shepherds in Lazio with what they had in their packs: dried pasta, aged cheese, and peppercorns.
But don’t be fooled by the simplicity. Cacio e pepe requires precision and attention to texture and temperature. It’s all about creating that perfect emulsion between cheese, starch, and heat.
Ingredients (Serves 2–3)
- 200g of pici pasta (or spaghetti, tonnarelli, or bucatini)
- 70g Pecorino Romano, finely grated
- 30g Parmigiano Reggiano, finely grated (optional but adds roundness)
- 1 tablespoon coarsely ground black pepper
- Salt for the pasta water
- 1 cup of starchy pasta water, reserved
Tip: the cheese is everything here. Use only authentic Pecorino Romano (sharp and salty) and grate it finely with a microplane.
Step-by-Step: how to make perfect Cacio e Pepe
1. Boil the pasta
Bring a pot of water to boil and salt it well, but not too much—Pecorino is already salty.
Cook your pasta until just shy of al dente. Pici is ideal for this dish because its chewy texture clings to the sauce beautifully.
Don’t forget to reserve a full cup of the cooking water—the starchy liquid gold that brings it all together.
2. Toast the pepper
In a wide, dry pan, add your freshly ground black pepper and toast it on medium heat for 30–60 seconds. You’ll smell the difference immediately—warm, floral, intense.
Once toasted, add a small ladle of pasta water to stop it from burning and begin forming the base of your sauce.
3. Make the cheese sauce
In a bowl, combine your finely grated Pecorino (and Parmigiano, if using). Slowly add small amounts of hot pasta water while whisking. The cheese will begin to melt and emulsify into a glossy, creamy sauce.
Important: never add cheese to a hot pan—it will clump. Always melt it off the heat using pasta water. The perfect temperature is warm, not boiling.
4. Bring it all together
Now it’s time to unite pasta and sauce:
- Add the drained pasta to the pan with the pepper and a little pasta water.
- Turn the heat to low and begin tossing vigorously or stirring with tongs while slowly adding the cheese mixture.
- Add more water as needed to loosen and coat every strand.
Within 2–3 minutes, you’ll see the sauce become glossy and smooth—coating the pasta like silk.
Plating like a pro
To serve like an Italian chef:
- Use pasta tweezers to twirl a nest of pasta onto each plate with elegance and precision.
- Spoon any extra sauce over the top.
- Finish with more Pecorino and a few fresh cracks of black pepper.
Want to plate your pasta like we do in class? Grab your own professional pasta tweezers here.
Serve immediately—this dish waits for no one!
Why this recipe works every time
Many versions of Cacio e Pepe use butter, cream, or even milk. While that might help avoid clumps, it dulls the sharp, savory character of the dish. At Pasta Class Florence, we stay true to tradition—but with tested technique.
The key to success:
- High-quality ingredients
- Finely grated cheese
- Toasted pepper
- Gentle heat
- Starchy pasta water
- Patience and practice!
Pair it like a roman
Wondering what to drink with Cacio e Pepe?
- White wine: try a Vermentino or Pecorino (the grape, not the cheese!)
- Sparkling water or spritz: great for cutting the richness on summer nights.
- Light red: a chilled Chianti or Pinot Nero works beautifully.
Want to learn in person?
If you’re in Florence, join one of our pasta classes and learn to make Cacio e Pepe (and handmade pici) with our expert chefs.
We’ll show you the techniques step by step, and you’ll eat your creation with wine and good company. It’s one of our most-loved recipes—and now it can be yours, too.
Watch the video tutorial on our YouTube channel to see how we do it in the Pasta Class kitchen!
Final thoughts
Cacio e Pepe is proof that simple doesn’t mean easy—but with the right technique, you can make something unforgettable with just three ingredients.
Try this recipe at home and tag us on Instagram with your creamy creations! Or better yet, book a class in Florence and master it with us in person.