Classic Roman Cacio e Pepe (Print)

Roman pasta featuring Pecorino Romano cheese and freshly cracked black pepper in a creamy, peppery sauce.

# What You'll Need:

→ Pasta

01 - 14 oz spaghetti or tonnarelli

→ Cheese

02 - 4.2 oz Pecorino Romano cheese, finely grated

→ Seasonings

03 - 2 tsp whole black peppercorns, freshly cracked
04 - 1 tsp kosher salt for pasta water

→ Optional

05 - 1 tbsp 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, about 1 minute less than package instructions. Reserve 1.5 cups of pasta cooking water before draining.
02 - While 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 skillet from heat. Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously to create a creamy sauce. Add reserved pasta water one splash at a time if sauce becomes too thick.
06 - If using butter, add it to the skillet and toss until melted and fully emulsified.
07 - Plate the pasta and top with extra Pecorino Romano and freshly cracked black pepper. Serve at once.

# Expert Advice:

01 -
  • It proves that restaurant-quality pasta doesn't require a pantry full of ingredients or fancy techniques.
  • The peppery bite and creamy cheese create a flavor so bold and satisfying, you'll crave it on repeat.
  • It comes together faster than delivery and tastes like you spent hours in the kitchen.
02 -
  • The skillet must be off the heat when you add the cheese, or it will seize up into rubbery clumps instead of melting into silk.
  • Tossing is not optional—it's the motion that emulsifies the starch, fat, and cheese into a cohesive sauce.
  • Pre-shredded cheese contains anti-caking agents that will ruin the texture, so grate it yourself no matter how tempting the bag looks.
03 -
  • Use a large skillet with plenty of room to toss—cramped pasta won't emulsify properly and you'll end up with clumps.
  • Grate the Pecorino on the finest holes of your grater so it melts faster and more evenly into the sauce.
  • If you're nervous about clumping, temper the cheese first by mixing it with a few tablespoons of pasta water in a bowl before adding it to the skillet.
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