Spaghetti Cacio e Pepe (Printable version)

Simple Roman pasta with Pecorino Romano and black pepper creating a silky, savory sauce in just 25 minutes.

# What you need:

→ Pasta

01 - 14 oz spaghetti

→ Cheese & Spices

02 - 1 cup Pecorino Romano cheese, finely grated
03 - 2 teaspoons freshly cracked black pepper, plus extra for serving

→ Others

04 - Salt for pasta water

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente. Reserve 1 cup of pasta cooking water before draining.
02 - In a large skillet over low heat, toast the black pepper for 1 to 2 minutes until fragrant.
03 - Add approximately 1/2 cup of reserved hot pasta water to the skillet with pepper and let it simmer.
04 - Add drained spaghetti to the skillet and toss to coat in the peppery water.
05 - Gradually sprinkle in the Pecorino Romano while tossing and stirring vigorously until the cheese melts and a creamy sauce forms. Add more reserved pasta water as needed to achieve a silky texture.
06 - Plate immediately and top with additional Pecorino Romano and freshly cracked black pepper.

# Expert Advice:

01 -
  • Only three core ingredients yet it tastes like you've been cooking all day in a Roman kitchen.
  • The creamy sauce forms without a drop of cream, just starchy pasta water and good cheese working together.
  • It comes together faster than ordering takeout and feels ten times more special.
  • You'll look like a culinary genius even though it's one of the easiest pastas to master once you know the trick.
02 -
  • The skillet must be off the heat or barely warm when you add the cheese, or it will turn into grainy clumps instead of a creamy dream.
  • Toss with energy and confidence, not timid stirring, because the motion is what emulsifies the cheese and water into sauce.
  • If the sauce looks too thick, add pasta water a tablespoon at a time until it loosens into a silky consistency that coats the back of a spoon.
03 -
  • Use a large skillet or sauté pan with plenty of room to toss the pasta vigorously without launching noodles onto the counter.
  • If your sauce breaks or looks greasy, add a splash of cold pasta water and toss hard to bring it back together.
  • Toast extra black pepper at the start and set some aside to finish the dish with a fresh, bright peppery bite.
  • Practice the tossing motion with just pasta and water before adding cheese so you build confidence in the technique.
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