The #1 Roman Trick to Making Restaurant-Quality Cacio e Pepe

Welcome to Together In Our Italian Kitchen! Today we’re showing you how to make the perfect Spaghetti Cacio e Pepe—one of the most iconic Italian pasta recipes straight from Rome. This traditional Italian recipe uses just three simple ingredients: spaghetti, pecorino romano cheese, and black pepper, but the secret is all in the technique!

With David’s experience as a professional Italian chef, you’ll learn exactly how to make cacio e pepe without the cheese clumping—a common mistake. This authentic Italian pasta is ready in just 10 minutes and tastes like you’re dining in Italy.

What you’ll learn in this video:

The secret to a creamy, lump-free cacio e pepe
How to make a silky cheese sauce using pasta water
Classic Italian cooking tips from a real chef
Why is this Roman pasta so special
Ingredients:

Spaghetti (or your favorite pasta)
Pecorino Romano cheese
Fresh black pepper
Salt
Pasta water (the secret ingredient!)

If you love Italian food and want more pasta recipes like carbonara, amatriciana, or other classic Italian recipes, subscribe and join our kitchen adventures! We share authentic dishes and family stories every week.

Tell us in the comments—have you ever made cacio e pepe at home? What’s your favorite Italian pasta dish?

My cookbook: https://www.amazon.com/dp/B0DDY3YN3V
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Simple, elegant, and so Italian. Today, we’re making spaghetti kacho eep, the classic Roman pasta with just three ingredients. It’s proved that the simplest dishes are often the most delicious. To prepare spaghetti kacho a pepe, you’ll need of course spaghetti, pecorino romano, whole black pepper, and salt. Start with good quality spaghetti. Cook it in wells salted boiling water but keep it al dente because the real magic happens in the pan. [Music] Next, grate plenty of pecorino romano cheese. Its sharp salty flavor is the heart of this recipe. [Music] toss freshly ground black pepper in a dry pan. This wakes up its aroma and gives that spicy bite that defines gacho a baby. [Music] Add a ladle of starchy pasta water to the pepper. This creates the base for our sauce. Add cooking water to taste to the pecorino cheese and mix with a whisk. Stir until you get a thick cream without lumps. [Music] Drain the spaghetti al dente in the pan. [Music] Toss in the pasta. Then slowly add the pecorino. The cheese and pasta water emulsify into a creamy sauce. No cream, no butter, just poor Roman tradition. [Music] And here it is. Silky, cheesy, peppery spaghetti tikko epe. Three ingredients, one unforgettable taste of rum. If you enjoyed this recipe, don’t forget to subscribe for more Italian flavors from our kitchen. And if you love pasta, check out my video on another Roman favorite, spaghetti alivong.