# Rigatoni Cacio e Pepe

A traditional Roman pasta dish made with rigatoni, black pepper, Pecorino Romano cheese, and pasta water.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- Rigatoni
- Black pepper
- Pecorino Romano
- Parmigiano
- Pasta water

## Instructions

1. Start with the rigatoni and toast the black pepper.
2. Add pasta water to the toasted pepper.
3. Add more Pecorino Romano to create a creamy sauce.
4. Once the pasta is ready, add it to the sauce.
5. If needed, add a little more pasta water to achieve the desired creaminess.
6. Add more Pecorino Romano to taste.

## Tips

- Do not use oil or butter for a traditional cacio e pepe.
- If the dish is too hot, the cheese can become stringy.
- If Pecorino Romano is too salty, you can use Parmigiano or a mix of both.

## Source

- Original video: https://www.facebook.com/reel/1414385920346959/?fs=e&mibextid=wwXIfr&fs=e
- Recipe page: https://www.cliprecipe.com/recipe/375125f5-ed3d-406b-b852-b20b7a702695
- Extracted: 2026-02-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt