Easy 15-Minute Cacio e Pepe Recipe with Creamy Cheese Sauce Perfect for Dinner
A quick and comforting pasta dish featuring a creamy cheese sauce with Pecorino Romano, Parmesan, and freshly cracked black pepper. Ready in just 15 minutes, it’s perfect for busy weeknights or casual entertaining.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 oz (225 g) spaghetti or bucatini
- 1 cup (100 g) Pecorino Romano cheese, finely grated
- 1/2 cup (50 g) Parmesan cheese, finely grated
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons (28 g) unsalted butter
- 1/4 cup (60 ml) heavy cream
- Salt, for pasta water seasoning
Instructions
- Bring 4 quarts (3.8 liters) of water to a rolling boil in a large pot. Add a generous pinch of salt.
- Add 8 oz (225 g) spaghetti or bucatini to the boiling water. Stir occasionally and cook until al dente, about 8-9 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
- While pasta cooks, heat a large skillet over medium heat. Add 2 teaspoons freshly cracked black pepper and toast for 1-2 minutes until fragrant, being careful not to burn it.
- Reduce heat to low, add 2 tablespoons (28 g) unsalted butter to the skillet and let it melt. Stir in 1/4 cup (60 ml) heavy cream and warm gently for about 1 minute.
- Gradually whisk in 1 cup (100 g) finely grated Pecorino Romano and 1/2 cup (50 g) Parmesan until smooth. Slowly add reserved pasta water a few tablespoons at a time to loosen the sauce to desired creaminess.
- Add drained pasta to the skillet. Toss vigorously with tongs or a wooden spoon to coat each strand in the creamy sauce. Add more pasta water if sauce is too thick. Adjust pepper and cheese to taste.
- Serve immediately with an extra sprinkle of Pecorino and cracked black pepper on top.
Notes
If the sauce starts to clump, add a little more pasta water and stir vigorously to smooth it out. Use freshly cracked black pepper for best flavor. Grate cheese finely and patiently to avoid clumping. Keep heat low when combining cheese and cream to prevent seizing. Toss pasta vigorously to emulsify the sauce.
Nutrition
- Serving Size: 1 plate (about half
- Calories: 600
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Cacio e Pepe, creamy cheese sauce, quick pasta recipe, easy dinner, Italian pasta, Pecorino Romano, Parmesan, black pepper