Classic Roman Cacio e Pepe (Printable Version)

Classic Roman pasta with Pecorino Romano cheese and freshly cracked black pepper in a creamy, peppery sauce.

# Ingredient List:

→ Pasta

01 - 14 oz spaghetti or tonnarelli

→ Cheese

02 - 4.2 oz Pecorino Romano cheese, finely grated

→ Seasonings

03 - 2 teaspoons whole black peppercorns, freshly cracked
04 - 1 teaspoon kosher salt for pasta water

→ Optional

05 - 1 tablespoon unsalted butter for extra creaminess

# Steps:

01 - Bring a large pot of water to a boil and add salt. Cook spaghetti until just al dente, approximately 1 minute less than package instructions. Reserve 1.5 cups of pasta cooking water before draining.
02 - While pasta cooks, toast the freshly cracked black pepper in a large dry skillet over medium heat for approximately 1 minute until fragrant.
03 - Add 1 cup of reserved hot pasta water to the skillet with the pepper. Reduce heat to low.
04 - Add the drained pasta to the skillet and toss to coat, allowing the pasta to absorb the peppery water.
05 - Remove the skillet from heat. Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously to create a creamy sauce. Add additional reserved pasta water in small amounts if the sauce becomes too thick.
06 - If desired, add butter and toss until melted and fully emulsified.
07 - Serve immediately, topped with extra Pecorino Romano and additional cracked black pepper.

# Expert Advice:

01 -
  • It uses just a handful of ingredients you can keep in your pantry and fridge, so it's perfect for those nights when you think there's nothing to eat.
  • The creamy sauce forms without any cream, just starchy pasta water and cheese, which feels like kitchen magic every single time.
  • It's ready in under half an hour, but tastes like you spent all evening cooking something special.
  • Once you nail the technique, you'll make it on repeat because it's that satisfying and impressive.
02 -
  • The cheese must go in off the heat or it will seize up into grainy clumps instead of melting into a sauce, and once that happens, there's no going back.
  • Pasta water is not optional, it's the secret ingredient that emulsifies the cheese and pepper into something creamy and cohesive.
  • Work fast because the pasta cools quickly, and cold pasta won't absorb the sauce the same way.
03 -
  • Use a large skillet with high sides so you have room to toss the pasta without flinging it everywhere, trust me on this.
  • Grate the Pecorino on the finest setting and let it come to room temperature before you start, cold cheese doesn't melt as smoothly.
  • If your sauce breaks, add a tablespoon of cold butter and a splash of pasta water, then toss like crazy, sometimes you can bring it back.
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