Cacio e pepe literally means “cheese and pepper,” and the ingredient list is about that simple. Just add pasta, salt, and water, and you have one of Roman cuisine’s most iconic dishes. Attributed to Lazio shepherds who had to carry all their ingredients with them, it’s rustic-seeming simplicity is a tad deceptive. An emulsion of pasta water, grated cheese, and pepper achieves something like alchemy — a smooth, rich, and irressitable sauce. Once you’ve achieved the perfect cacio e pepe, expand on the famous flavor profile with some of these cacio e pepe–inspired recipes. After all, what doesn’t taste good with cheese and pepper added to the mix?
Cacio e Pepe Gnocchi
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
This weeknight friendly recipe applies the flavors of cacio e pepe to no-boil gnocchi, which are cooked in a skillet till they’re crisp on the outside and fluffy on the inside. Ready in just 30 minutes, they’re served with a peppery, cheesy sauce and garnished with parsley and cheese crisps.
Pasta Cacio e Pepe
Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Don’t let the minimalism steer you away: This version of cacio e pepe doesn’t lack flavor. (In fact, with a little added butter — why not? — it’s not quite as minimal as the traditional recipe.) Starchy pasta water and very finely grated cheese make emulsification happen; make sure the water is still warm when it’s time to make the sauce.
Cacio e Pepe Broccolini with Crispy White Beans and Burrata
Cookbook author Hetty McKinnon uses the flavors of cacio e pepe to build this hearty and healthy one-dish meal. Charred and bitter broccolini, crispy and creamy flash-fried white beans, luscious milky burrata, and bright lemon bring this comforting, uncomplicated recipe together.
Cacio e Pepe Potato Chips
Jordan Provost / Food Styling by Thu Buser
Cacio e pepe is a perfect pasta, and chips are an ideal treat. What if…you could bring them together? Be sure to use kettle-cooked potato chips for this easy, snackable recipe.
Fried Ravioli with Cacio e Pepe Dip
Hannah Hufham / Food Styling by Marianne Williams / Prop Styling by Josh Hoggle
These air-fried ravioli are crunchy, buttery, and crispy. Served with a creamy cacio e pepe dressing, this cheesy and peppery dish is an indulgent and impressive appetizer or snack for company.
Cacio e Pepe Ham and White Bean Soup
Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Phoebe Hauser
Comforting ham broth and creamy white beans are kicked up a notch with salty cheese and punchy pepper in this cacio e pepe–inspired soup. It’s also a great way to use up your old Parmesan rinds.
Cacio e Pepe Duchess Potatoes
Morgan Hunt Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle
Dutchess potatoes are a classic, rich, and elegant potato preparation. Mashed potatoes are mixed with egg yolk, butter, and — in this recipe — pecorino cheese and fresh black pepper for a visually striking side that has all the delicious flavor of classic cacio e pepe.
Three-Pepper Cacio e Pepe
We’re on board for this amped-up version of the classic dish, which doubles down on cheese (pecorino and Parmigiano-Reggiano) and triples the pepper (pink peppercorn, Tellicherry pepper, and Szechuan pepper).
Cacio e Pepe Pizza
Con Poulos
Chef Stefano Callegari of Sbanco, a restaurant just south of San Giovanni in south Rome, tops his fastidiously made pizza dough with the flavors of classic cacio e pepe. He even sprinkles a bit of crushed ice on the dough before it goes in the oven, to better ensure a tender center and crispy crust.
Spaghetti with Cacio e Pepe Butter
F&W’s Justin Chapple builds the flavors of cacio e pepe into a compound butter, which captures its iconic taste profile without having to do the work of emulsifying the sauce.
Cacio e Pepe Pasta Pie
Andrew Purcell
Chapple brings the flavors of cacio e pepe, and a lot of extra cheese, to this comforting and indulgent baked spaghetti pie. Made with Parmigiano-Reggiano, Fontina, and sharp white cheddar cheese, it makes a cheesy, golden brown baked wonder.
Spring Peas and Greens with Cacio e Pepe Dressing
Johnny Miller
Kay Chun dresses spring greens, fava beans, and fresh peas in a tangy buttermilk dressing and tosses with a generous helping of Parmigiano-Reggiano cheese and coarsely cracked black peppercorns.
Spaghetti Cacio e Pepe
John Kernick
Scroll no further. Chef Antonio Ciminelli of Osteria Fontana Candida shares the traditional recipe for cacio e pepe here. Made only with spaghetti, cheese, pepper, and salt — this dish is so delicious, you won’t need or want anything more.
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