We can’t think of another recipe that’s as wonderful to say as it is to eat. Cacio e pepe translates to “cheese and pepper,” which are two of the five ingredients in this pasta recipe from Twin Cities food blogger greens & chocolate. It’s so simple, yet so comforting and delicious. 

A few years ago I had the best Cacio e Pepe of my life on the patio of a cafe in Rome, and I thought I’d never be able to have anything like it at home. Well, it turns out that Cacio e Pepe is not difficult at all to make! 

Cacio e pepe translates to “cheese and pepper” which are the two main ingredients in this pasta dish. In addition to those two, there are only three other ingredients – pasta, butter and salt. So simple, yet so comforting and delicious. 

While traditional Cacio e Pepe is made with spaghetti noodles, I love getting creative and using fun pasta shapes. Especially when I make it for my kids! Cavatappi noodles, which we call “squiggly noodles” are one of their favorites, and they pair perfectly with Cacio e Pepe.

This pasta comes together so quickly. The sauce is made from reserved pasta water from boiling the noodles, butter, pepper and Pecorino Romano cheese. It is light but decadent and one of those pasta dishes you have to dive into before you even sit down at the dinner table!  We love serving this dish with an arugula side salad, a loaf of bread and a bottle of wine so we can pretend we are in Rome again.