Classic Roman Cacio e Pepe (Print-Friendly)

Roman pasta with Pecorino Romano cheese and freshly cracked black pepper - simple yet incredibly flavorful.

# What You'll Need:

→ 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

# How To Make It:

01 - Bring a large pot of water to a boil. Add salt, then cook the spaghetti until just al dente, approximately 1 minute less than package instructions. Reserve 1.5 cups of pasta cooking water before draining.
02 - While the pasta cooks, toast the freshly cracked black pepper in a large dry skillet over medium heat for about 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 the heat. Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously to create a creamy sauce. Add more reserved pasta water, a splash at a time, if the sauce becomes too thick.
06 - If desired, add butter and toss until melted and emulsified throughout.
07 - Serve immediately, topped with extra Pecorino Romano and additional cracked black pepper.

# Expert Advice:

01 -
  • It proves that extraordinary flavor doesn't require a crowded spice rack or hours of prep.
  • The creamy, peppery sauce clings to every strand without a drop of cream in sight.
  • You can make it on a weeknight and still feel like you've cooked something special.
  • It's the kind of dish that impresses guests who don't realize how few ingredients went into it.
02 -
  • The skillet must be off the heat when you add the cheese, or it will seize into a sticky mess instead of a silky sauce.
  • Pasta water is not just water, it's the emulsifier that makes everything creamy, so save more than you think you'll need.
  • Toss with confidence and speed, the sauce comes together in motion, not while sitting still.
03 -
  • Use a large skillet with plenty of room to toss, a cramped pan makes it harder to emulsify the sauce.
  • If the sauce breaks or looks oily, add a splash of cold pasta water and toss hard, it usually comes back together.
  • Eat it immediately, cacio e pepe waits for no one and loses its creaminess as it cools.
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