Why You’ll Love This Recipe

I love this recipe because it transforms basic ingredients into something luxurious. The butter melts into the pepper and pasta water to create a glossy base, and the Parmesan turns it into the creamy sauce I crave. It’s quick enough for a busy night but delicious enough to feel special, and I always enjoy how the pepper gives the pasta a bold but balanced bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3/4 tsp salt ($0.02)
1/2 lb dry spaghetti* ($0.59)
4 Tbsp salted butter, divided** ($0.50)
1 tsp coarsely ground black pepper plus more for garnish*** ($0.17)
1 cup Parmesan, grated, plus more for garnish**** ($1.75)

Directions

I begin by bringing 6 cups of water and the salt to a boil in a large skillet. I add the spaghetti and cook it for about two minutes less than what the package recommends.

Before draining, I reserve a cup of the pasta water. I place the cooked spaghetti in a bowl near the stove so it stays warm.

In the same skillet, I melt 2 tablespoons of butter over medium heat with the black pepper, cooking until the pepper becomes fragrant. I add 1/2 cup of the reserved pasta water and stir until a glossy sauce forms.

I reduce the heat to low and return the spaghetti to the pan. I top it with the grated Parmesan and the remaining 2 tablespoons of butter. Using tongs, I toss everything together quickly until a creamy sauce coats every strand of pasta. I serve it immediately with extra pepper and Parmesan on top.

Servings and Timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I sometimes add a mix of Pecorino Romano and Parmesan for a sharper flavor. When I want extra richness, I use a splash more pasta water to loosen the sauce and make it silkier. I also like using bucatini when I want a heartier bite. For a touch of heat, I add a pinch of crushed red pepper flakes along with the black pepper.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I warm the pasta in a skillet with a splash of water to help loosen and revive the sauce. I stir gently to bring the creaminess back, adding a bit more Parmesan if needed.

FAQs

Why did my sauce turn grainy?

I make sure to use freshly grated Parmesan since it melts smoothly, unlike the pre-grated powdery kind.

Can I use unsalted butter?

Yes, I just add 1/4 teaspoon of salt to the sauce.

Why save pasta water?

The starch helps emulsify the sauce and gives it a silky texture.

Can I use a different pasta shape?

Yes, I choose long, sturdy noodles like spaghetti, bucatini, or tonnarelli.

How much pepper should I use?

I start with the amount listed but add more if I want a stronger kick.

Can I make this without butter?

The butter adds richness, but I can replace some of it with extra pasta water and cheese.

How do I prevent the pasta from sticking?

I mix continuously once I add the cheese and water so the sauce stays smooth.

Can I add other ingredients?

While not traditional, I sometimes add toasted breadcrumbs or lemon zest for a twist.

Why cook the pasta in minimal water?

This helps create starchier pasta water, which makes a creamier sauce.

How do I avoid overcooking the pasta?

I pull it off the heat early since it continues cooking when tossed with the sauce.

Conclusion

I love making Cacio e Pepe because it proves how simple ingredients can become something extraordinary. With just pasta, butter, pepper, and cheese, I get a creamy, comforting dish that’s ready in minutes and satisfying every time. It’s a weeknight staple I always come back to.