Spaghetti Cacio e Pepe

My kitchen was a mess of cheese experiments the night I finally nailed cacio e pepe. I'd clumped three batches into grainy disasters before realizing the water temperature was everything. When that fourth pan of spaghetti came together into glossy, silky strands, I actually laughed out loud. It felt like cracking a code with just three ingredients.

I made this for my sister on a Tuesday when she needed comfort food but nothing heavy. We sat at my tiny kitchen table with oversized bowls, twirling forkfuls and not saying much. She told me later it was exactly what she needed. Sometimes the simplest things land the hardest.

Ingredients

• 400 g spaghetti: The long strands grab the sauce better than short pasta, and cooking it just to al dente gives you that perfect chew without mushiness.
• 120 g Pecorino Romano cheese, finely grated: This sharp, salty sheep's milk cheese is the soul of the dish, buy a wedge and grate it yourself because pre-shredded won't melt the same way.
• 2 tsp freshly cracked black pepper: Toasting it wakes up the oils and makes the pepper taste alive instead of just spicy, use a pepper mill or crack it coarse with a mortar.
• Salt for pasta water: The water should taste like the sea, this is your only chance to season the pasta itself from the inside out.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and drop in the spaghetti, stirring once to keep it from sticking. Before draining, scoop out a full cup of that starchy cooking water, it's your secret weapon for a creamy sauce.

Toast the pepper:

While the pasta cooks, add the cracked black pepper to a large skillet over low heat and let it sizzle gently for a minute or two. You'll smell it shift from sharp to warm and almost nutty.

Build the base:

Pour about half a cup of the hot pasta water into the skillet with the toasted pepper and let it bubble quietly. This creates a peppery broth that will carry the cheese.

Toss the pasta:

Drain the spaghetti and immediately add it to the skillet, tossing with tongs to coat every strand in that fragrant pepper water. Work quickly while everything is still steaming hot.

Add the cheese:

Remove the pan from direct heat and sprinkle in the Pecorino a handful at a time, tossing constantly in a lifting motion. Add splashes of reserved pasta water as you go until the cheese melts into a silky, clinging sauce instead of clumping.

Serve hot:

Divide the pasta into bowls right away and finish with an extra grating of cheese and a crack of pepper. This dish waits for no one.

Save

The first time I served this to friends, one of them got quiet and asked for the recipe on his phone before he'd even finished his plate. He texted me two days later with a photo of his own bowl. That's when I knew this recipe was a keeper, the kind that gets passed along.

Choosing Your Cheese

Pecorino Romano is traditional and brings that sharp, funky punch that defines cacio e pepe. If you can't find it or want something gentler, Parmigiano Reggiano works but the flavor will be sweeter and less aggressive. I've also mixed half and half when I want balance. Whatever you choose, grate it fine so it melts fast and doesn't turn grainy.

Getting the Texture Right

The sauce should cling to the pasta like a glossy glaze, not pool at the bottom of the bowl or look dry and separated. If it's too thick, add pasta water a tablespoon at a time while tossing. If it's too loose, let it sit off heat for thirty seconds and the residual heat will tighten it up. The magic happens in that narrow window when everything is hot but not boiling.

Serving and Pairing

This pasta shines on its own, but I like to serve it with a simple arugula salad dressed in lemon and olive oil to cut the richness. A crisp white wine like Vermentino or Pinot Grigio is perfect, something bright and clean that won't compete with the pepper. If you want to stretch the meal, start with roasted vegetables or a light soup.

• Serve in warmed bowls so the pasta stays creamy longer.
• Have extra grated cheese and a pepper mill at the table for everyone to adjust to taste.
• Leftovers don't reheat well, so this is best made fresh and eaten immediately.

Save

Once you get the feel for this, you'll make it on repeat. It's the kind of dish that reminds you how much flavor lives in simplicity.

Recipe FAQs

→ Why is my sauce clumpy instead of creamy?

Clumping occurs when cheese isn't added gradually or the mixture isn't hot enough. Add Pecorino Romano slowly while tossing constantly over medium heat, and ensure your reserved pasta water is hot. Work quickly to prevent the cheese from coagulating.

→ Can I use Parmigiano Reggiano instead of Pecorino Romano?

Yes, Parmigiano Reggiano works well as a substitute, though it will yield a milder, less sharp flavor. Pecorino Romano's intense saltiness and peppery notes are essential to the authentic profile, so use it when possible for best results.

→ What type of black pepper should I use?

Always use freshly cracked black pepper, never pre-ground. Fresh pepper has superior aromatic compounds and provides the vibrant, spicy kick that defines this dish. Toast it briefly before adding liquid to enhance its flavor.

→ How much pasta water should I reserve and use?

Reserve at least one cup of pasta cooking water before draining. Start with about half a cup in the skillet, then gradually add more as needed to achieve a silky, coating sauce. The starch in pasta water emulsifies with cheese to create the creamy texture.

→ Can I make this dish ahead of time?

Cacio e Pepe is best served immediately after cooking to preserve the creamy sauce. It doesn't reheat well as the sauce can break. Prepare all ingredients beforehand, then cook and serve fresh for optimal results.

→ What wine pairs well with this dish?

Crisp white wines complement the rich, peppery sauce beautifully. Vermentino and Pinot Grigio are excellent choices, as their acidity cuts through the cheese's richness and refreshes the palate between bites.