Cacio e Pepe (Classic Roman Cheese and Pepper Pasta)

100No. 77

Parmesan and pecorino romano, simmered. serves 2.

⏱ — · medium · 🍽 serves 2

Ingredients

• 8 oz. pasta (such as spaghetti, tagliolini, or bucatini)
• Kosher salt
• 4 Tbsp. chilled unsalted butter, cut into pieces, divided
• 1½ tsp. coarsely ground pepper, plus more
• 3 oz. Grana Padano or Parmesan, grated on the smallest holes of a box grater
• 1½ oz. Pecorino Romano, grated on the smallest holes of a box grater

Steps

1. Cook 8 oz. pasta (such as spaghetti, tagliolini, or bucatini) in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
2. Meanwhile, melt 1 Tbsp. chilled unsalted butter, cut into pieces, in a large high-sided skillet over medium heat. Add 1½ tsp. coarsely ground pepper and cook, swirling pan, until toasted, about 1 minute.
3. Pour ¾ cup reserved pasta cooking liquid into skillet and bring to a simmer. Add pasta and remaining 3 Tbsp. chilled unsalted butter, cut into pieces. Reduce heat to low, add 3 oz. Grana Padano or Parmesan, grated on the smallest holes of a box grater, and cook, stirring and tossing with tongs, until cheese is melted and pasta is al dente, about 2 minutes.
4. Remove pan from heat; add 1½ oz. Pecorino Romano, grated on the smallest holes of a box grater, and toss, adding more pasta cooking liquid if sauce is dry, until cheese is melted and sauce coats pasta. Divide cacio e pepe among warm bowls; season with more pepper. Editor’s note: This cacio e pepe recipe was first printed in our May 2011 issue; it was updated in 2026 for style and clarity. Head this way for more of our very best pasta recipes→