Classic Roman Cacio e Pepe (Printable View)

Roman pasta with Pecorino Romano cheese and black pepper creating a creamy, bold Italian dish in 25 minutes.

# 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

# How to Make:

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 is too thick.
06 - If desired, add butter and toss until melted and emulsified.
07 - Serve immediately, topped with extra Pecorino Romano and additional cracked black pepper.

# Expert Tips:

01 -
  • It feels impossibly elegant for something made with just three core ingredients and a little starchy water.
  • The creamy sauce forms almost like magic when you get the rhythm right, no cream or fancy techniques required.
  • You can have dinner on the table faster than most delivery apps, and it tastes like you spent all afternoon in the kitchen.
  • Every bite delivers that perfect salty, peppery punch that makes you close your eyes and sigh a little.
02 -
  • The pan must be off the heat when you add the cheese or it will seize into a grainy, broken mess that no amount of stirring will fix.
  • Pasta water is not just salty water, it is liquid gold full of starch that binds the cheese and creates that creamy texture, so do not skimp on reserving enough.
  • Toss constantly and add water in small splashes, because the difference between creamy and clumpy is just a few seconds of attention.
03 -
  • Use a large skillet with plenty of room to toss because cramped pasta will not coat evenly and you will end up with clumps of cheese stuck to the pan.
  • Crack your peppercorns in a mortar and pestle or put them in a zip bag and whack them with a heavy pan, you want uneven pieces with different sizes for layers of heat and texture.
  • If you are nervous about the emulsion, start with half the cheese, get it smooth, then add the rest so you have more control and less risk of disaster.
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