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Quick Creamy Cacio e Pepe Pasta Recipe 15-Minute Easy Dinner

quick creamy cacio e pepe pasta - featured image

A quick and comforting creamy Cacio e Pepe pasta made with simple pantry staples, ready in just 15 minutes. This recipe delivers bold, peppery flavors with a silky sauce without using cream.

Ingredients

Scale
  • 8 oz (225 g) spaghetti or spaghettini
  • 1 cup (100 g) Pecorino Romano cheese, finely grated
  • 2 teaspoons freshly cracked black pepper, toasted
  • Salt for pasta water
  • 1 tablespoon butter (optional)
  • About 1 cup (240 ml) reserved pasta water

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 oz (225 g) spaghetti and cook until just shy of al dente (about 7 minutes). Reserve 1 cup (240 ml) of pasta water before draining.
  2. While pasta cooks, toast the black pepper in a large skillet over medium heat for about 1-2 minutes until fragrant and slightly darkened, stirring constantly.
  3. Once pasta is drained, immediately add it to the skillet with toasted pepper and toss quickly to coat.
  4. Turn heat to low and gradually add about 1/2 cup (120 ml) reserved pasta water, stirring vigorously to emulsify the pepper with the starchy water. Add more pasta water if sauce seems too thin.
  5. Remove skillet from heat and sprinkle in 1 cup (100 g) finely grated Pecorino Romano cheese. Stir steadily to combine until cheese melts smoothly without clumping. Add a splash more pasta water if needed.
  6. Optional: Stir in 1 tablespoon butter for extra silkiness and toss well until sauce coats each strand.
  7. Serve immediately, topped with extra cracked black pepper and Pecorino if desired.

Notes

Toast the black pepper slowly and evenly to unlock deep flavors. Reserve plenty of pasta water to emulsify the sauce. Remove pan from direct heat before adding cheese to prevent clumping. Grate cheese finely for smooth melting. Work quickly but gently when tossing pasta and sauce. Butter is optional for extra richness.

Nutrition

Keywords: Cacio e Pepe, creamy pasta, quick dinner, easy pasta recipe, Pecorino Romano, black pepper pasta, 15-minute meal, Italian pasta