Cacio e Pepe Recipes to Obsess Over

10 Cacio e Pepe Recipes to Obsess Over

Celebrate the cheese and pepper combo with potato chips, pizza, and five variations of the pasta.

Updated on February 28, 2024

Cacio e pepe is Italian for “cheese and pepper” and refers to the iconic pasta preparation in which warm pasta is pulled directly from the pot and mixed with grated Parmesan or pecorino cheese, black pepper, butter, and some of the starchy pasta cooking water. The luscious Roman pasta is a classic for a reason. Go traditional and make the O.G. cheesy bowl of spaghetti, or get creative with a cacio e pepe pizza, pie, or pea dish among our best cacio e pepe recipes.

01 of 10

Cacio e Pepe Potato Chips

A little cheese and pepper can turn plain chips into your favorite new snack.

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02 of 10

Cacio e Pepe Broccolini with Crispy White Beans and Burrata

Hetty McKinnon captures the rich, elegant, simple flavors of the classic Italian pasta and rounds them out with bitter charred Broccolini and crispy, creamy, flash-fried white beans.

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03 of 10

Pasta Cacio e Pepe

Pasta Cacio e Pepe is an ultra-minimalist recipe — flavored with just butter, salt, cracked pepper, and Pecorino cheese. It's perfect for a quick, unfussy supper.

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04 of 10

Cacio e Pepe Pizza

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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05 of 10

Three-Pepper Cacio e Pepe

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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06 of 10

Cacio e Pepe Pasta Pie

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

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07 of 10

Spring Peas and Greens with Cacio e Pepe Dressing

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

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08 of 10

Spaghetti Cacio e Pepe

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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09 of 10

Bucatini with Pecorino and Coarse Pepper

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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10 of 10

Spaghetti with Cacio e Pepe Butter

F&W Culinary Director at Large 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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