Classic Roman Cacio e Pepe (Printable)

Roman pasta perfection with Pecorino Romano cheese, black pepper, and al dente spaghetti in creamy sauce.

# 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 Make It:

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 some 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, a splash at a time, if the sauce is too thick.
06 - If desired, add butter and toss until melted and fully emulsified.
07 - Serve immediately, topped with extra Pecorino Romano and additional cracked black pepper.

# Expert Advice:

01 -
  • It transforms four humble ingredients into something that tastes like you've been cooking for generations.
  • The creamy sauce forms without a drop of cream, just the magic of starchy pasta water and good cheese.
  • It's ready faster than delivery and feels infinitely more satisfying.
  • Every bite has that perfect balance of sharp, salty cheese and the warm bite of toasted pepper.
02 -
  • The skillet must be off the heat when you add the cheese or it will clump into a grainy mess instead of melting smoothly.
  • Toss constantly and add pasta water in small splashes; this sauce needs motion and patience to emulsify properly.
  • If the sauce breaks or looks oily, add a splash more pasta water and toss like your life depends on it.
03 -
  • Grate your Pecorino on the finest holes of your grater so it melts faster and more evenly.
  • If you're nervous about the sauce, practice the tossing motion with just pasta and water first to build your confidence.
  • Use a skillet that's big enough to toss the pasta without flinging it everywhere; I learned this the hard way.
Go Back