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Cacio e Pepe Pasta

Click here for the Cacio e Pepe recipe I learned in while living in Rome. I chose to add pancetta to my recipe, but you can omit it if you would prefer. This is a delicious, twirl-worthy pasta made with pecorino romano cheese and black pepper!
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Course: Main Course, pasta
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings


  • 300 g grated pecorino romano cheese, using the smallest setting to make the cheese into powder (about 3 cups)
  • 400 g (about 14 oz) pancetta, or guanciale, cut into small pieces
  • Fresh ground black pepper
  • ¼ - ½ cup reserved pasta water


  • Prepare four servings of above pasta recipe.
  • In a large pan, cook the pancetta until crispy.
  • While the pancetta is crisping, cook the pasta noodles in boiling water until al-dente.
  • Remove the noodles from the water, reserving about ¼- ½ cup of pasta water.
  • Keeping the pancetta in the pan, add the cooked noodles and the grated pecorino cheese
  • Add ¼ cup of reserved pasta water and mix.
  • If the sauce is not creamy enough, add more pasta water little by little until desired consistency is reached.
  • Coarsely grate fresh black pepper into the pan. Make sure to use freshly-grated black pepper, as the taste is much different than store-bought, pre-ground pepper.
  • Serve and enjoy!


Recipe copyright The Foreign Fork. For educational or personal use only. 
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