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A large white, gold-rimmed serving bowl of Cacio e Pepe.

Quick and Easy Cacio e Pepe

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  • Author: The BakerMama
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings


A simple and flavorful Italian classic the whole family with love, this Quick and Easy Cacio e Pepe is a midweek dinner must-have.


  • 8 ounces bucatini or any long pasta
  • 2 tablespoons unsalted butter
  • 1/2 cup whole-milk ricotta
  • 1 cup finely shredded Pecorino Romano cheese
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup grated Pecorino Romano cheese


  1. In a large pot, cook the pasta to al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the cooked pasta and return it to the pot over medium heat.
  2. Add the butter to the pasta and use tongs to stir until melted. Add the ricotta and the 1 cup shredded Pecorino Romano cheese and stir until melted.
  3. Add 1/2 cup of the reserved pasta water and stir until the sauce is creamy and thickly coating the pasta. If the sauce is not creamy enough, add additional pasta water, 1 tablespoon at a time, until it reaches the desired consistency. (I usually use the full 1 cup of pasta water that I reserve)
  4. Stir in the 2 teaspoons of fresh ground black pepper and 1 teaspoon of kosher salt. Taste and season with more pepper and/or salt, if desired.
  5. Plate the pasta and serve with grated Pecorino Romano cheese.