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3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This authentic cacio e pepe is the ultimate vegetarian comfort food, celebrating the minimalist elegance of Roman cooking. By emulsifying pungent Pecorino Romano with toasted black pepper and starchy pasta water, you create a luxuriously silky sauce that coats every strand of spaghetti. It is a masterclass in how a few high-quality larder staples can be transformed into a sophisticated, restaurant-standard meal in less than fifteen minutes.

Perfect for a quick midweek supper or an impromptu dinner party, this dish relies on technique rather than a long list of ingredients. The sharp, salty notes of the sheep’s milk cheese provide a deeply savoury base that is perfectly balanced by the heat of the freshly cracked pepper. Serve it immediately in warmed bowls for a simple yet indulgent homemade feast.

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Ingredients for 3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper)

  • 375g finely grated Pecorino Romano (about 250g ), plus more for serving

  • 2 tablespoons freshly ground black pepper, plus more for serving

  • 2 tablespoons extra-virgin olive oil

  • 450g spaghetti

  • Kosher salt

How to make 3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper)

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Combine 600ml cheese and 2 tablespoons pepper in a large bowl; add oil and 180ml cold water and mash with a fork to make a thick paste. Spread paste evenly in bowl.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer pasta to bowl with cheese mixture; reserve pasta cooking liquid in pot. Stir pasta vigorously to coat with sauce, adding pasta cooking liquid to thin if necessary, until sauce clings to pasta and is creamy but not watery.

Divide pasta among plates and top with additional cheese and pepper. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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