One-Pot Cacio e Pepe

This simple and classic pasta dish just got easier -- all of the ingredients are cooked together in the same pot, and the sauce reduces while the pasta cooks, no draining necessary! Don't wait for water to boil again.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Save Recipe


12 ounces thin spaghetti, broken in half (see Cook's Note)

2 tablespoons extra-virgin olive oil

Kosher salt

2 teaspoons lemon juice

1/2 cup grated Pecorino-Romano, plus more for serving

1 tablespoon unsalted butter

1/2 cup grated Parmesan

2 teaspoons coarsely ground black pepper, plus more for serving


  1. Put the spaghetti, olive oil, 1 teaspoon salt and 5 1/2 cups of water together in a high-sided medium skillet. Bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente, about 8 minutes. Remove from the heat and stir in the lemon juice. Gradually sprinkle in the Pecorino and stir until completely melted, then add the butter. Sprinkle in the Parmesan, pepper and 1/2 teaspoon salt and stir until melted and smooth-the cheese will clump at first but will melt into the sauce and thicken it up after about 4 minutes. Divide the spaghetti among 4 bowls and garnish with additional Pecorino and pepper.

Cook’s Note

The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.

Spaghetti Cacio e Pepe

Cheese and Pepper (Cacio e Pepe) Spaghetti Squash