Classic Roman Cacio e Pepe (Printable)

Classic Roman pasta with Pecorino Romano cheese and freshly cracked black pepper. Simple yet sophisticated.

# What You Need:

→ Pasta

01 - 14 oz spaghetti or tonnarelli

→ Cheese

02 - 4.2 oz Pecorino Romano cheese, finely grated

→ Seasonings

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

→ Optional

05 - 1 tablespoon unsalted butter for extra creaminess

# Directions:

01 - Bring a large pot of water to a boil and add salt. Cook spaghetti until just al dente, approximately 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 1 minute until fragrant.
03 - Add 1 cup of reserved hot pasta water to the skillet with pepper. Reduce heat to low.
04 - Add the drained pasta to the skillet and toss to coat, allowing it to absorb the peppery water.
05 - Remove skillet from heat. Gradually sprinkle in Pecorino Romano while 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 desired, add butter and toss until melted and fully emulsified throughout the pasta.
07 - Serve immediately, topped with additional Pecorino Romano and freshly cracked black pepper.

# Expert Suggestions:

01 -
  • It feels like youre eating at a tiny trattoria in Rome, but youre standing in your own kitchen in your pajamas.
  • The ingredient list is so short you probably already have everything you need hiding in your pantry.
  • Once you nail the technique, you can make this in the time it takes to boil water and feel like an absolute kitchen wizard.
02 -
  • If your pan is too hot when you add the cheese, it will seize up and turn grainy instead of creamy, so always pull it off the heat first.
  • Pre-grated cheese from a bag contains anti-caking agents that prevent it from melting smoothly, so grate your own Pecorino fresh every single time.
  • Pasta water is not just water, it is the starchy glue that emulsifies the cheese into a velvety sauce, so do not skip reserving it.
03 -
  • Use a microplane or the finest side of your grater for the Pecorino so it melts instantly and does not clump.
  • Toast your peppercorns in the skillet first to unlock their oils and deepen their flavor, it makes all the difference.
  • If your sauce breaks, add a splash of hot pasta water and toss like your arm is about to fall off, sometimes you can bring it back.
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