Classic Roman Cacio e Pepe (Printable Version)

Roman pasta perfection with Pecorino Romano cheese and freshly cracked black pepper in a creamy sauce.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - Bring a large pot of water to a boil. Add salt, then cook the spaghetti until just al dente, approximately 1 minute less than package instructions. Reserve 1.5 cups of pasta cooking water before draining.
02 - While the 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 the skillet from heat. Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously to create a creamy sauce. Add more reserved pasta water, a splash at a time, if the sauce becomes too thick.
06 - If desired, add butter and toss until melted and emulsified.
07 - Serve immediately, topped with extra Pecorino Romano and additional cracked black pepper.

# Expert Advice:

01 -
  • It uses only four ingredients but tastes like you've been cooking all day, which makes you feel like a kitchen genius.
  • The creamy sauce forms without any cream, just starchy pasta water and good cheese working together in a way that feels almost like alchemy.
  • It comes together faster than ordering takeout, and every single bite has that sharp, peppery punch that wakes up your whole mouth.
02 -
  • The pan must come off the heat before you add the cheese or it will seize up into grainy clumps instead of melting into a smooth sauce.
  • Tossing vigorously isn't just for show, it's what emulsifies the cheese and water into that creamy texture you're chasing.
  • Using pre-shredded cheese is basically setting yourself up for failure because the anti-caking agents prevent it from melting properly.
03 -
  • Toast your pepper in the pan even if you're in a hurry, those extra 60 seconds completely change the flavor and make it taste less like an afterthought.
  • Use a light hand with the salt in your pasta water since Pecorino is already quite salty, and you don't want the final dish to taste like the ocean.
  • Serve this in warm bowls because the sauce can start to thicken and lose its creaminess the moment it hits a cold plate.
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