Cacio e Pepe

Cacio e Pepe

Chef: Ernesto Antopia

Description: The beauty of cacio e pepe is its simplicity. The dish calls for only a few — albeit high-quality — ingredients: pasta, butter, cheese (preferably Pecorino Romano) and freshly cracked pepper.

Skill Level: Easy

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  • 3/4 cup Pecorino Romano cheese, finely grated
  • 3 tbsp. unsalted butter, cubed and divided
  • 1 tsp. freshly cracked black pepper
  • 6 oz. tonnarelli, tagliolini, bucatini or spaghetti pasta
  • kosher salt


  1. Make sure all ingredients are room temperature.

  2. Drop pasta in boiling water, salted “like the Mediterranean”. If using fresh pasta, it will only take about 30 seconds to cook. If using dry pasta, cook according to package instructions.

  3. Place a tablespoon of butter in a pan on low heat. Add the freshly cooked pasta to the pan with butter. Add a handful of cheese to pasta. Add 2 ounces of hot pasta water. Stir pasta to incorporate all ingredients.

  4. Crack fresh pepper over pasta and serve.

  5. menu_book Chefs Notes:
    Make sure all ingredients are room temperature.

Recipe by Ernesto Antopia, Ernesto Antopia