Spaghetti Cacio e Pepe (Printable Version)

A luxurious Roman pasta featuring spaghetti tossed with Pecorino Romano and freshly cracked black pepper creating a creamy, silky sauce.

# Needed Ingredients:

→ 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

→ Seasonings

04 - Salt for pasta water

# Steps:

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

# Expert Advice:

01 -
  • It feels like magic every time the cheese melts into that silky sauce with just pasta water and heat.
  • You probably already have everything you need, and it still tastes like you ordered it in Rome.
  • Its impressive enough for guests but fast enough for a Tuesday night when youre too tired to think.
  • The toasted pepper adds a warmth that makes the whole dish feel alive and awake.
02 -
  • If the pan is too hot when you add the cheese, it will seize into rubbery clumps instead of melting into a sauce.
  • The pasta water is not optional, its the emulsifier that binds the fat from the cheese into a creamy coating.
  • Freshly grated cheese is non negotiable, pre grated stuff has anti caking agents that ruin the texture.
03 -
  • Use a wooden spoon or tongs to toss the pasta, metal utensils can scratch your pan and make the cheese stick.
  • If your sauce breaks, add a tablespoon of cold butter and stir vigorously, it usually brings everything back together.
  • Grate your cheese on the finest setting possible, the smaller the shreds, the faster and smoother they melt.
Go Back