Cacio e Pepe

Cacio e Pepe
Cacio e Pepe

Jane Bruce

Cacio e Pepe

Perfect in its minimalism, cacio e pepe, directly translated as cheese and pepper, is a real crowd-pleaser, great for a family meal or a dinner that doubles as lunch the next day. For that buttery taste with less fat, this version combines olive oil and butter in a 2:1 combo. A key to this dish is using freshly ground pepper, so get out your pepper mill and grind away.

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Bring a pot of water to boil, drizzle in some olive oil, and season with a palmful of salt. Cook until al dente, about 8 minutes. Meanwhile, in a large sauté pan, heat the olive oil and butter on medium heat. Add the pepper (I usually just grind it in directly) and let cook for a few minutes on low heat.

When the pasta is al dente, use a pasta ladle to transfer the pasta directly from the water to the sauté pan. Toss quickly with the olive oil, butter, and pepper over medium-low heat. Add in about a ¼ cup of the pasta water, the cheese, and salt to taste, then keep tossing the pasta until the sauce thickens. Add more pasta water if too dry. Serve with extra cheese on top and grind on some more pepper if you want.


Calories per serving:

472 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 24g 37%
  • Carbs 48g 16%
  • Saturated 8g 41%
  • Fiber 3g 10%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 13g
  • Polyunsaturated 2g
  • Protein 15g 31%
  • Cholesterol 33mg 11%
  • Sodium 320mg 13%
  • Calcium 258mg 26%
  • Magnesium 46mg 11%
  • Potassium 188mg 5%
  • Iron 1mg 7%
  • Zinc 1mg 10%
  • Phosphorus 288mg 41%
  • Vitamin A 54µg 6%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 13µg 3%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 13µg 16%
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