Classic Roman Cacio e Pepe (Printer-friendly)

Roman pasta with Pecorino Romano cheese and freshly cracked black pepper for bold, simple flavor.

# What You'll 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

# How-To Steps:

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 approximately 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 the heat. Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously to create a creamy sauce. Add more reserved pasta water in small splashes if the sauce is too thick.
06 - If desired, add butter and toss until melted and emulsified throughout.
07 - Serve immediately, topped with extra Pecorino Romano and additional cracked black pepper.

# Expert Tips:

01 -
  • It proves that restaurant quality luxury can come from your pantry staples on a weeknight.
  • The peppery bite against creamy cheese creates a flavor so balanced you will crave it constantly.
  • Once you nail the emulsification, you will feel like you have unlocked a culinary secret.
  • It is faster than ordering takeout and tastes ten times better.
02 -
  • The skillet must be off the heat when you add the cheese or it will turn into a grainy, broken mess instead of a silky sauce.
  • Pasta water is not optional, it is the glue that binds everything together, so save more than you think you need.
  • Toss vigorously and constantly while adding cheese, because a lazy stir will give you clumps instead of creaminess.
03 -
  • Use a wooden spoon or tongs to toss, never a metal fork, because metal can scratch your pan and does not grip the pasta as well.
  • Serve this in warm bowls so the sauce does not cool and thicken before anyone takes a bite.
  • Crack your peppercorns in a mortar and pestle or put them in a sealed bag and crush them with a rolling pin for uneven, rustic pieces that taste better than uniform grinds.
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