Description

This Pasta Cacio e Pepe is a classic Roman dish made with just spaghetti, Pecorino Romano, and black pepper. It’s creamy, peppery, and deeply flavorful — proof that simple ingredients can create an extraordinary meal in minutes.

Ingredients

320 g (0.71 lb) spaghetti

1–2 tbsp whole black peppercorns

200 g (2 cups) Pecorino Romano, finely grated, plus extra for serving

Salt, for pasta water

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Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until very al dente. Reserve 4 cups of the starchy pasta water before draining.
Grind the black peppercorns coarsely using a mortar and pestle.
In a bowl, mix the grated Pecorino Romano with 1 tbsp lukewarm water to form a smooth paste. Set aside.
In a large skillet over medium–high heat, toast the ground pepper for 30 seconds to release its aroma.
Add one ladle of pasta water to the pan and let it simmer for 2 minutes.
Add the al dente pasta to the skillet and toss, gradually adding more pasta water as needed, until the pasta is perfectly cooked and lightly coated in a starchy liquid.
Remove the pan from the heat and quickly stir in the Pecorino paste, tossing until the sauce turns smooth and creamy. Add a splash more pasta water if needed.
Serve immediately, topped with extra Pecorino Romano and freshly ground black pepper.

Notes

Use freshly ground black pepper for the best flavor.

Combine Pecorino Romano with a little Parmigiano Reggiano for a milder taste.

If the cheese clumps, add it off the heat and loosen the sauce with extra pasta water.

Use tonnarelli, bucatini, or rigatoni for variations in texture.

Cacio e pepe is best served immediately but can be reheated with a splash of hot water.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 520
Sugar: 2g
Sodium: 730mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 25g
Cholesterol: 55mg