Classic Roman Cacio e Pepe (Print version)

Classic Roman pasta with Pecorino Romano cheese and freshly cracked black pepper in just 25 minutes.

# 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

# Directions:

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 throughout the pasta.
07 - Serve immediately, topped with extra Pecorino Romano and additional cracked black pepper.

# Expert Advice:

01 -
  • It transforms humble pantry staples into something that tastes like you spent hours in the kitchen, yet it comes together faster than ordering takeout.
  • The creamy, peppery sauce clings to every strand of pasta without a drop of cream, proving that technique and quality ingredients outshine complexity every time.
02 -
  • The skillet must be off the heat when you add the cheese, or the Pecorino will seize and turn into a stringy, greasy mess instead of a creamy dream.
  • Pasta water is not optional, its starch is what binds the cheese and pepper into a sauce; without it, you'll just have dry pasta with cheese crumbles on top.
03 -
  • Use a microplane or the finest side of your grater for the Pecorino; the finer the grate, the easier it melts into a smooth, luscious sauce.
  • Warm your serving bowls in a low oven for a few minutes before plating, it keeps the pasta hot and the sauce creamy just a little bit longer.
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