Classic Roman Cacio e Pepe (Print View)

Classic Roman pasta with Pecorino Romano cheese and freshly cracked black pepper. Simple, bold, and delicious.

# Components:

→ Pasta

01 - 14 oz spaghetti or tonnarelli

→ Cheese

02 - 4.2 oz Pecorino Romano cheese, finely grated

→ Seasonings

03 - 2 tsp whole black peppercorns, freshly cracked
04 - 1 tsp kosher salt for pasta water

→ Optional

05 - 1 tbsp unsalted butter for extra creaminess

# Directions:

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 is too thick.
06 - If desired, add butter and toss until melted and emulsified.
07 - Serve immediately, topped with extra Pecorino Romano and freshly cracked black pepper.

# Expert Advice:

01 -
  • Four ingredients deliver a restaurant-quality sauce that tastes like pure comfort and umami.
  • Ready in 25 minutes, making it perfect for weeknight dinners when you want something that feels intentional.
  • Once you nail the technique, you'll make it over and over because nothing beats the creamy, peppery simplicity.
02 -
  • Heat control is everything—removing the skillet from heat before adding cheese prevents the cheese from clumping into a grainy mess instead of melting into sauce.
  • Reserve more pasta water than you think you need; the starch in it is what actually creates the creamy texture, not cream itself.
03 -
  • Crack your peppercorns coarsely using a mortar and pestle or the flat of a knife—uneven pieces add texture and visual appeal.
  • The butter is optional but useful if you're nervous about the emulsification; it provides insurance for a silky sauce.
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