Cacio e Pepe Classico

Preparation info
  • Makes


    • Difficulty


Appears in
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By Williams Sonoma

Published 2023

  • About

Utterly simple yet supremely satisfying, this pasta dish is a standby at restaurants throughout Rome. Because the recipe is so elemental, it’s essential to use the highest-quality ingredients you can find for the best possible results, so seek out Italian-imported Parmesan and pecorino.


  • 1 lb (450 g) dried spaghetti
  • 6 tablespoons (3


Bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Drain the pasta in a fine-mesh sieve, reserving 1 cup (8 fl oz/240 ml) of the pasta cooking water.

Return the pot to the stovetop and reduce the heat to medium. Add the butter. When the butter has melted, add the cooked pasta and toss t