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Cacio e Pepe (Spaghetti with Cheese and Pepper)

Spaghetti with cheese and pepper is a simple and delicious pasta dish, with creamy pecorino romano cheese and a sprinkle of black pepper.

Tasty Team
90% would make again

Under 30 minutes

Cacio e Pepe (Spaghetti with Cheese and Pepper)

Under 30 minutes


for 4 servings

  • salt, to taste
  • ½ lb spaghetti (225 g)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons coarsely ground black pepper
  • 4 oz grated parmesan cheese (115 g), or pecorino romano cheese

Nutrition Info

  • Calories 386
  • Fat 16g
  • Carbs 46g
  • Fiber 1g
  • Sugar 1g
  • Protein 15g

Estimated values based on one serving size.


  1. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
  2. Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
  3. Stir in the reserved pasta water.
  4. Toss in the cooked pasta. Reduce the heat to low.
  5. Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
  6. Season with salt, if desired.
  7. Enjoy!
  8. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Cacio e Pepe (Spaghetti with Cheese and Pepper)