Skip to main content

Cacio e Pepe (Spaghetti with Pecorino and Pepper)

cacio e pepe

This recipe is best made with home made or fresh spaghetti and I have made with whole wheat pasta with great results. It is so easy and fast to pull together. Serve with a fresh salad.

  • 4 ServingsServings


  • 1 pound spaghetti from a box or homemade with this recipe
  • 4 ounce pecorino
  • 2-3 tablespoon salted butter
  • 1 teaspoon freshly ground black pepper or to taste


Boil pasta per package or recipe directions.  Heat a large pan next to the pot of pasta.

Grate the cheese (I used the Cheese Guy's Pecorino with pepper) and set aside.

When pasta is done cooking to al dente, transfer to hot pan using tongs or pasta spoon and a spoonful of pasta water.  Add cheese and butter, stir and add more pasta water as necessary to achieve desired consistency.  Add pepper and adjust seasoning to taste.  Serve right away with more grated pecorino if desired.