This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeClassic Cacio e Pepe is a three-ingredient miracle made with pasta, Pecorino Romano, and black pepper.

Learn my secret to achieving a silky, restaurant-worthy sauce each and every time.  Meggan’s notes The secret to incredible Cacio e Pepe—and honestly, most pasta dishes—is using the starchy pasta water you get from cooking the pasta.Here, it does double duty: first, to cook the black pepper in the skillet, and then to transform Pecorino cheese into a silky, clinging sauce.

Cacio e Pepe (KAH-chee-oh eh PEH-pay) may be tricky to say, but it’s what I call a three-ingredient miracle because it’s hard to believe something with so few ingredients could be this good.We made versions of this in culinary school, and as a classically trained chef, I’ve prepared plenty of classical French and Italian recipes.Some of the best dishes are the simplest—this one is proof.

(Fun fact: “classic” refers to something timeless, while “classical” means rooted in tradition, which makes “classical” the perfect word for this dish.) Some people like to add butter for extra richness—it’s not traditional, but if that’s your thing, go for it! You’ll find an optional butter variation in the recipe card.However you make it, this dish proves that with the right technique, simple ingredients can create something extraordinary.

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