10 Cacio e Pepe Recipes to Obsess Over

By Maria Yagoda
Updated September 15, 2019
Cacio e pepe—that luscious Roman pasta with pecorino and lots of black pepper—is a classic for a reason. Go traditional and make the O.G. cheesy bowl of spaghetti, or get creative with cacio e pepper-inspired butter to smear on fresh baguette. (Or even whip up a cacio e pepe pizza!) Below, find our best cacio e pepe recipes.
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Three-Pepper Cacio e Pepe

Victor Protasio
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A trio of peppercorns gives this pasta a subtle, floral heat; if you like, spice it up, swapping the Szechuan pepper with a pinch of red pepper flakes.

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Pasta Cacio e Pepe Recipe

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This creamy one-dish recipe makes for a delicious, unfussy supper.

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Spaghetti with Cacio e Pepe Butter

Eric Wolfinger
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Our Mad Genius culinary director, Justin Chapple, one-ups the original with a black pepper and Pecorino Romano compound butter. Just boil the pasta, grate the chilled butter over the top, and dinner is done.

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Cacio e Pepe Butter

Eric Wolfinger
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Justin Chapple butter us up with brilliant flavor-packed compound butters, then freezes them for quick weeknight upgrades.

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Spaghetti Cacio e Pepe

John Kernick
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In the Lazio region of Italy, chef Antonio Ciminelli of Osteria Fontana Candida serves an elegant version with short pasta on the menu, and a rustic one with spaghetti for staff.

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Cacio e Pepe-Style Braised Kale

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For this fast twist on cacio e pepe, F&W’s Kay Chun replaces the noodles with kale.

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Cacio e Pepe Pizza

© Con Poulos
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At Sbanco restaurant in Rome, chef Stefano Callegari takes his time making this perfect pizza dough, topping it with the flavors of cacio e pepe pasta.

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Cacio e Pepe Pasta Pie

© Andrew Purcell
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F&W’s Justin Chapple uses three types of cheese in this indulgent and delicious baked spaghetti pie.

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Bucatini with Pecorino and Coarse Pepper

© LISA LINDER
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Roberto Marchetti, of Al Bric and Al Ciabot, includes cherry tomatoes, which isn't traditional, but does make the recipe less austere.

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Spring Peas and Greens with Cacio e Pepe Dressing

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This salad features spring greens and fava beans topped with a delicious buttermilk dressing inspired by cacio e pepe.

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By Maria Yagoda