Spaghetti Cacio e Pepe (Printer-Friendly)

Elegant Roman spaghetti with Pecorino Romano cheese and freshly cracked black pepper creates a silky, savory sauce in just 25 minutes.

# 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

→ Seasonings

04 - Salt for pasta water

# Direction Steps:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. 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.
03 - Add approximately 1/2 cup of reserved hot pasta water to the skillet with pepper and allow to simmer.
04 - Add drained spaghetti to the skillet and toss vigorously to coat in the peppery water.
05 - Gradually sprinkle Pecorino Romano while tossing and stirring vigorously until cheese melts and creamy sauce forms. Add additional reserved pasta water as needed to achieve silky consistency.
06 - Serve immediately, garnished with additional Pecorino Romano and freshly cracked black pepper.

# Expert Advice:

01 -
  • It tastes like a Roman trattoria but comes together faster than ordering delivery.
  • The creamy sauce happens without a drop of cream, just smart technique and starchy pasta water.
  • You probably already have everything you need sitting in your pantry right now.
  • It impresses everyone while being secretly one of the easiest pastas to master once you get the rhythm.
02 -
  • If your cheese clumps into a stringy mess, your pan was too hot, always remove from heat before adding Pecorino.
  • The pasta water is not optional, its starch is what emulsifies the cheese into a sauce instead of a pile of shreds.
  • Freshly grated cheese from a wedge melts smooth, but pre-grated stuff has anti-caking agents that will ruin your sauce.
03 -
  • Use a skillet wider than you think you need, it gives you room to toss without flinging pasta everywhere.
  • If you're nervous about clumping, mix the grated cheese with a few tablespoons of pasta water in a bowl first to make a loose paste, then add that to the pan.
  • Don't skip toasting the pepper, those two minutes transform it from sharp to complex and aromatic.
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