A timeless Roman pasta that proves simplicity can be extraordinary. Tonnarelli Cacio e Pepe combines just a few pantry staples into a creamy, peppery dish that feels both comforting and elegant, perfect for a quick weeknight dinner or a refined Italian feast at home.
Why You’ll Love This Recipe
This recipe celebrates minimalism at its best. With only pasta, cheese, and black pepper, every ingredient shines. The sauce becomes naturally creamy without butter or cream, relying instead on starchy pasta water and finely grated Pecorino Romano. It is fast, satisfying, and deeply flavorful while staying true to its Roman roots.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Tonnarelli pasta: 340 g (12 oz)
Pecorino Romano cheese, finely grated: 120 g (about 1 cup)
Black pepper, freshly ground: 2 teaspoons
Salt (for pasta water): 1½ tablespoons
Directions
Bring a large pot of water to a rolling boil and add the salt. The water should be well seasoned.
Add the tonnarelli pasta and cook until al dente, according to package instructions, usually about 9 to 11 minutes.
While the pasta cooks, place a wide pan over medium heat and add the freshly ground black pepper. Toast it gently for about 30 seconds until fragrant, shaking the pan to avoid burning.
Before draining the pasta, reserve 250 ml (1 cup) of the hot pasta cooking water.
In a bowl, combine the grated Pecorino Romano with about 120 ml (½ cup) of the warm pasta water, stirring until a thick, smooth paste forms.
Drain the pasta and add it directly to the pan with the toasted black pepper.
Remove the pan from the heat and add the cheese mixture, tossing vigorously to coat the pasta evenly.
Add a little more reserved pasta water as needed, a tablespoon at a time, until the sauce becomes creamy and glossy.
Serve immediately, finishing with extra black pepper if desired.
Servings and timing
This recipe serves 4 people.
Preparation time is about 5 minutes, cooking time is around 15 minutes, making the total time approximately 20 minutes.
Variations
For a slightly milder flavor, you can replace a small portion of the Pecorino Romano with finely grated Parmesan-style cheese. If you enjoy extra heat, increase the black pepper to 2½ teaspoons. While tonnarelli is traditional, spaghetti or bucatini can be used if tonnarelli is unavailable, keeping cooking times similar.
Storage/Reheating
Cacio e Pepe is best enjoyed immediately after preparation. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat with a splash of water to loosen the sauce, stirring constantly to prevent the cheese from separating.
FAQs
What makes the sauce creamy without cream?
The creaminess comes from emulsifying finely grated cheese with starchy pasta water, creating a smooth sauce.
Can I use pre-grated cheese?
Freshly grated Pecorino Romano is strongly recommended, as pre-grated cheese may not melt smoothly.
Why should the pan be off the heat when adding cheese?
High heat can cause the cheese to clump instead of forming a creamy sauce.
Is tonnarelli different from spaghetti?
Yes, tonnarelli is thicker and has a square shape, which helps the sauce cling better.
How salty should the pasta water be?
It should be well seasoned, similar to seawater, to properly flavor the pasta.
Can I make this dish ahead of time?
This dish is best made fresh, as the sauce can tighten and lose its creamy texture over time.
What type of black pepper works best?
Freshly ground black pepper provides the most aroma and balanced heat.
Can I add oil or butter?
Traditional Cacio e Pepe does not use oil or butter, relying on cheese and pasta water instead.
How do I fix a sauce that becomes clumpy?
Add a small amount of warm pasta water and toss vigorously off the heat.
Is this dish suitable for vegetarians?
Yes, it is vegetarian as long as the Pecorino Romano used is made without animal rennet, if that is a concern.
Conclusion
Tonnarelli Cacio e Pepe is a perfect example of how a few quality ingredients can create something truly special. With careful technique and attention to timing, you can enjoy an authentic Roman classic that is rich, peppery, and irresistibly creamy every single time.
Tonnarelli Cacio e Pepe is a Roman classic made with just pasta, Pecorino Romano cheese, and black pepper. This minimalist dish delivers creamy, bold flavor in just 20 minutes—perfect for a quick dinner or elegant meal at home.
Author:Sophia
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4 servings
Category:Main Dish
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
340 g (12 oz) tonnarelli pasta
120 g (about 1 cup) Pecorino Romano cheese, finely grated
2 teaspoons freshly ground black pepper
1½ tablespoons salt (for pasta water)
Instructions
Bring a large pot of water to a boil and add salt. Cook tonnarelli until al dente (about 9–11 minutes).
Meanwhile, toast the ground black pepper in a wide pan over medium heat for 30 seconds, stirring frequently.
Before draining the pasta, reserve 250 ml (1 cup) of pasta water.
In a bowl, mix grated Pecorino Romano with about 120 ml (½ cup) of the warm pasta water to form a smooth paste.
Drain pasta and add it to the pan with the pepper.
Remove pan from heat, then add cheese mixture and toss vigorously to coat the pasta.
Add more pasta water as needed, 1 tablespoon at a time, until the sauce is creamy and glossy.
Serve immediately with extra black pepper if desired.
Notes
Use freshly grated cheese for best results—pre-grated may clump.
Pan must be off heat when adding cheese to prevent separation.
Substitute tonnarelli with spaghetti or bucatini if unavailable.
For a milder flavor, use part Parmesan instead of all Pecorino Romano.
This dish is best served fresh, not ideal for make-ahead meals.
