Cacio e Pepe translates directly to “cheese and pepper,” which only begins to describe the delightful simplicity of this classic dish!

what you need:

Dry Fusilli Pasta

Unsalted Butter

Parmesan Cheese

Ground Black Pepper

Pecorino Romano Cheese


Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir.

Stir in the pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water.


In a large sauté pan, melt the butter over medium heat. Add in the pepper and cook until fragrant and toasted, about 1 minute.


Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat.


Turn the heat down to low and add in the cheeses. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water.


Ready to make this?