Spaghetti Cacio e Pepe (Printable version)

A simple yet elegant Roman pasta featuring spaghetti tossed with creamy Pecorino Romano and freshly cracked black pepper.

# 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

→ Other

04 - Salt for pasta water

# Step-by-step guide:

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 to 2 minutes until fragrant.
03 - Add approximately ½ cup of the reserved hot pasta water to the skillet with pepper and let it simmer.
04 - Add the drained spaghetti to the skillet and toss to coat evenly 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 Tips:

01 -
  • It requires only three core ingredients yet delivers a depth of flavor that feels like a secret handshake between you and Italian tradition.
  • The creamy sauce forms without a drop of cream, relying instead on the magic of starchy pasta water emulsifying with sharp cheese.
  • You can have this on the table in under half an hour, making it perfect for nights when you want something special without the fuss.
  • Every bite balances salty, peppery, and rich in a way that makes you slow down and savor instead of rushing through dinner.
02 -
  • The skillet must be off the heat or on the lowest possible setting when you add the cheese, because too much heat will cause the Pecorino to clump into a grainy mess instead of melting smoothly.
  • Using pre-grated cheese from a container almost always results in a broken sauce due to added starches and cellulose, so invest two minutes in grating a block yourself.
  • If your sauce does seize, don't panic—add a splash more hot pasta water and stir vigorously off the heat until it comes back together into a creamy consistency.
03 -
  • Always reserve more pasta water than you think you'll need, because running out mid-toss means you'll have to use plain water, which won't give you the same creamy result.
  • Crack your peppercorns fresh using a mortar and pestle or the bottom of a heavy pan for maximum aroma and flavor, since pre-ground pepper tastes flat in comparison.
  • If you're nervous about the emulsion, practice the tossing motion with just pasta and water before adding cheese, so your confidence is up when it's time for the real thing.
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