Spaghetti Cacio e Pepe (Printer-Friendly)

A luxurious Roman classic pairing spaghetti with Pecorino Romano cheese and cracked black pepper for a creamy, peppery sauce.

# 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 the spaghetti and cook until just al dente, reserving 1 cup of the pasta cooking water before draining.
02 - Meanwhile, in a large skillet over low heat, toast the black pepper for 1 to 2 minutes until fragrant.
03 - Add about 0.5 cup of the 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, tossing and stirring vigorously until the cheese melts and a creamy sauce forms, adding more reserved pasta water as needed to achieve a silky texture.
06 - Transfer to serving plates immediately, topped with extra Pecorino Romano and black pepper.

# Expert Advice:

01 -
  • It tastes like Rome distilled into a single bowl, rich and sharp and impossibly comforting.
  • You probably already have everything you need, and it takes less time than ordering delivery.
  • The creamy sauce happens like magic, no cream required, just starchy water and good cheese.
  • It impresses everyone but never intimidates, even on a weeknight when youre too tired to think.
02 -
  • If the cheese clumps instead of melting, your pan was too hot, always work on the lowest heat and keep tossing.
  • Pre-grated cheese from a bag will not work here, it contains anti-caking agents that prevent it from melting smoothly.
  • The pasta water is not optional, its starch is what binds the fat in the cheese into a creamy emulsion.
03 -
  • Use a wooden spoon or tongs to toss, metal can scratch your pan and doesn't grip the pasta as well.
  • If you're nervous about clumping, mix the grated cheese with a few tablespoons of pasta water in a bowl first to form a loose paste, then stir that into the pasta.
  • Toast extra black pepper and keep it in a small jar, it transforms scrambled eggs, roasted vegetables, and even buttered bread.
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