Spaghetti Cacio e Pepe (Printable View)

Luxurious Roman pasta with spaghetti, Pecorino Romano cheese, and freshly cracked black pepper creating a silky, savory 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

→ Others

04 - Salt for pasta water

# Directions:

01 - Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente. Reserve 1 cup of the 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 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. Add more reserved pasta water as needed to achieve a silky texture.
06 - Serve immediately, topped with extra Pecorino Romano and freshly cracked black pepper.

# Expert Hints:

01 -
  • It uses only five ingredients but tastes like you spent hours in the kitchen.
  • The creamy sauce forms without any cream, just starchy pasta water and good cheese.
  • You can make it faster than ordering takeout, and it impresses every single time.
  • It teaches you a fundamental pasta technique that works across dozens of recipes.
02 -
  • Always remove the pan from heat before adding cheese, or it will turn into a stringy, grainy mess instead of a silky sauce.
  • The pasta water must be hot when you add the cheese, cold water won't emulsify and you'll end up with clumps.
  • Toss with confidence and speed, hesitation is the enemy of a smooth cacio e pepe.
03 -
  • Grate your cheese on the finest setting possible, almost into a powder, so it melts instantly without clumping.
  • Use a skillet instead of a pot for tossing, the wider surface makes it easier to emulsify the sauce.
  • If the sauce breaks and looks greasy, add a splash of cold water and toss hard, it usually brings it back together.
Return