If you're a fan of Cacio e Pepe, you're going to LOVE this fresh take with romaine lettuce. Cacio e Pepe Romaine is bright, punchy, cheesy, and wildly addicting, just like my Cacio e Pepe Risotto and Creamy Lemon Cacio e Pepe. I've made it 6 days in a row and there is absolutely no chance I'll let up anytime soon.
Cacio e Pepe Romaine at a Glance
- 🕒 Total Time: ~20 minutes
- 👪 Servings: 4 people
- 🍝 Cuisine Type: Italian-inspired / Salad
- 🧂 Flavor Profile: Peppery, savory, and cheesy with crisp romaine and a bold black pepper kick
- 📖 Dietary Info: Vegetarian, gluten-free adaptable (check cheese), low-carb friendly
- 📦 Storage Notes: Best served immediately; dressing can be made ahead and stored up to 3 days
- ⭐ Why You’ll Love It: A playful twist on classic cacio e pepe—crisp romaine tossed in a rich, peppery parmesan dressing that feels indulgent but stays fresh
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Why I Love This Recipe
This Cacio e Pepe Romaine has officially earned a spot in the permanent rotation at my house. It’s simple, fast, and checks every box - tons of texture from the CRISP (see note below) romaine, big flavor from the lemony black pepper dressing, and enough Parmesan to make any cheese lover swoon. It’s basically what would happen if Caesar salad and Cacio e Pepe pasta had a baby, and honestly, I’m obsessed.
Cacio e Pepe anything is my love language! Obviously.... anyone who has been around these parts of WGC would know that LOL. A few of my favorites...
- Cacio e Pepe
- Cacio e Pepe Risotto
- Tomato Confit Cacio e Pepe
- Creamy Lemon Cacio e Pepe
- Zucchini Cacio e Pepe Pizza
- Cacio e Pepe Roasted Potatoes
Let's talk about the lettuce in this Cacio e Pepe Romaine. Since that is an integral part to this recipe. To keep lettuce extra crisp, give it a rinse in super cold water right after chopping. This helps revive any slightly wilted leaves and tightens up the cell structure, making each bite extra crunchy. After rinsing, spin it dry in a salad spinner or pat dry with a clean towel, excess water will water down your dressing. If you’re prepping ahead, store the dry lettuce in a container lined with paper towels to absorb any remaining moisture and keep things fresh.
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Ingredients
Substitutions & Swaps
🥬 Greens
- Romaine - Crisp and sturdy base
- Little gem - Slightly sweeter and more tender
- Iceberg - Extra crunch, milder flavor
- Arugula - Peppery and more delicate
🧀 Cheese
- Pecorino Romano - More traditional, sharper and saltier
- Parmesan - Milder, nutty flavor
- Grana Padano - Slightly softer and less salty
- Vegan parmesan - Dairy-free option
🌶 Flavor Adjustments
- Black pepper - Adjust to taste for more or less heat
- Red pepper flakes - Add subtle spice
- Lemon juice - Brightens and balances richness
- Garlic - Optional for added depth
🥖 Add-Ins
- Croutons - Adds crunch and structure
- Toasted breadcrumbs - Light, crispy texture
- Chickpeas - Adds protein and heartiness
- Grilled chicken or shrimp - Turns it into a full meal
How to Make Cacio e Pepe Romaine
Step 1: In a small bowl, whisk together the olive oil, lemon juice, ½ cup of the Parmesan, a pinch of flaky salt, and a generous amount of black pepper. Taste and adjust seasoning as needed.
Step 2: Add the sliced romaine to a large bowl. Drizzle with the dressing and toss to coat evenly.
Step 3: Top with the remaining Parmesan and an extra sprinkle of salt and black pepper. Serve immediately.
Tips & Tricks for the Best Cacio e Pepe Romaine
- Use freshly cracked black pepper. Pre-ground won’t give the same bold, aromatic flavor.
- Don’t skimp on the black pepper. Cacio e Pepe is all about that bold, peppery flavor.
- Use a microplane. Grate the Parmesan extra fine so it really melts into the dressing.
- Emulsify the dressing well. Whisk thoroughly so it coats the romaine evenly.
- Dress right before serving. Prevents the lettuce from wilting.
- Season lightly at first. Cheese is already salty—adjust at the end.
- Keep the romaine cold and crisp. Chill before serving for the best texture contrast.
- Taste the dressing before tossing. Adjust with more lemon or cheese depending on your vibe.
FAQ's
Can I prep Cacio e Pepe Romaine in advance?
You can make the dressing a few hours ahead, but don’t toss it with the lettuce until just before serving or it’ll wilt.
Can I add protein to this Cacio e Pepe Romaine Salad?
Totally. Grilled chicken, steak or shrimp would be delicious here.
Is this like traditional cacio e pepe?
It’s inspired by it—same cheese and pepper profile, but transformed into a fresh salad.
Is it very peppery?
It can be—adjust the amount of black pepper to your preference.
How can I make it a full meal?
Add grilled chicken, shrimp, or chickpeas for protein.
Cacio e Pepe Romaine
Ingredients
- 3 romaine hearts finely sliced
- ¼ cup extra virgin olive oil
- 2 lemons juiced (about 4-5 tbsp)
- 1 cup freshly grated Parmesan cheese divided (or Pecorino Romano)
- Flaky sea salt to taste
- Freshly cracked black pepper
- Crispy Breadcrumbs (optional)
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, ½ cup of the Parmesan, a pinch of flaky salt, and a generous amount of black pepper. Taste and adjust seasoning as needed.
- Add the sliced romaine to a large bowl. Drizzle with the dressing and toss to coat evenly.
- Top with the remaining Parmesan and an extra sprinkle of salt and black pepper. Serve immediately.
Notes
- Use freshly cracked black pepper. Pre-ground won’t give the same bold, aromatic flavor.
- Don’t skimp on the black pepper. Cacio e Pepe is all about that bold, peppery flavor.
- Use a microplane. Grate the Parmesan extra fine so it really melts into the dressing.
- Emulsify the dressing well. Whisk thoroughly so it coats the romaine evenly.
- Dress right before serving. Prevents the lettuce from wilting.
- Season lightly at first. Cheese is already salty—adjust at the end.
- Keep the romaine cold and crisp. Chill before serving for the best texture contrast.
- Taste the dressing before tossing. Adjust with more lemon or cheese depending on your vibe.
Sounds so delicious. Would grated garlic be good in the dressing? Probably not true to cacio e Pepe, but I do love garlic.
I couldn’t stop eating this, it was so good! I used Romano and the breadcrumbs are a must add.
This was a big hit! I prepped everything in advance then squeezed two lemons, added the olive oil, feather-line Parmesan Reggianno, and pepper. The homemade and ground breadcrumbs - made the night before - took it over the top. . Then I did it again for a dinner party later that night. This will be on my regular rotation.
Are you weighing the grated cheese, putting it in a measuring cup, or grating to you heart's desire?
grating to your hearts desire!
So easy and delicious. Thank you!
What is the measurement for the lemon? I used big lemons and have been trying to adjust to get it right
use 4-5 tbsp of lemon juice
Okay, I just want to dive right into this!
Sounds good, but wouldn't pecorino romano work better
you could absolutely use that too!