Spaghetti Cacio e Pepe (Printable)

A Roman classic featuring spaghetti with Pecorino Romano and cracked black pepper creating a silky, savory sauce.

# What You'll Need:

→ Pasta

01 - 14 oz spaghetti

→ Cheese & Spices

02 - 1 cup Pecorino Romano cheese, finely grated
03 - 2 teaspoons freshly cracked black pepper, plus extra for serving

→ Others

04 - Salt for pasta water

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente, approximately 9-11 minutes. Reserve 1 cup of pasta cooking water before draining.
02 - In a large skillet over low heat, toast the black pepper for 1-2 minutes until fragrant and aromatic.
03 - Add approximately 1/2 cup of reserved hot pasta water to the skillet with pepper and allow to simmer gently.
04 - Add drained spaghetti to the skillet and toss to coat thoroughly in the peppery water.
05 - Gradually sprinkle in Pecorino Romano while tossing and stirring vigorously until the cheese melts completely and a creamy sauce forms. Add reserved pasta water incrementally as needed to achieve a silky, cohesive texture.
06 - Serve immediately in warmed bowls, garnished with additional Pecorino Romano and freshly cracked black pepper.

# Expert Suggestions:

01 -
  • It uses only three ingredients but tastes like you've unlocked some kind of Italian secret.
  • The sauce clings to every strand of pasta in a way that feels almost magical when you get it right.
  • You can make it start to finish in the time it takes to boil water and feel like a genius.
  • It's the kind of dish that impresses people without making you sweat over the stove for hours.
02 -
  • The cheese must go in off the heat or over the lowest possible flame, or it will seize up into a grainy mess instead of melting smoothly.
  • That starchy pasta water is not optional, it's the secret that transforms grated cheese into a glossy, creamy sauce that coats every bite.
  • Toss fast and toss constantly when adding the cheese, or you'll end up with clumps instead of creaminess.
03 -
  • Use a skillet or sauté pan that's large enough to toss the pasta freely, or the sauce won't emulsify properly and you'll end up chasing clumps around the pan.
  • If the sauce breaks or looks grainy, add a splash more hot pasta water and toss vigorously off the heat until it comes back together.
  • Toast your pepper in small batches if you're making a bigger portion, it toasts more evenly and you won't end up with burnt bits.
Return