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Cacio e Pepe

Recipe by Chef GR on InstagramAdded 10 November 2026.

5 minutes to prep, 10 to cook. A classic Roman pasta dish that shines with just a few ingredients: al dente pasta, sharp pecorino romano, and plenty of black pepper. The secret is emulsifying the cheese with starchy pasta water for a silky, buttery sauce, making a quick yet elegant dinner.

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Method

  1. Cook the pasta in salted boiling water until al dente, reserving some pasta water.

  2. While the pasta cooks, grate the pecorino romano.

  3. In a large pan, toast the black pepper over medium heat until fragrant.

  4. Add a ladle of hot pasta water to the pan and melt the grated pecorino into a smooth sauce.

  5. Drain the pasta and add it to the pan, tossing quickly to coat the noodles with the cheese‑pepper sauce, adding more pasta water as needed to achieve a creamy consistency.

Tips while you cook

Toast pepper first
Toast the black pepper in the pan before adding any liquid to release its aroma.
Reserve pasta water
Save some pasta water before draining.
Grate cheese while pasta cooks
Grate the pecorino romano during the pasta cooking time.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Chef GR’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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