Classic Roman Cacio e Pepe (Printer View)

Classic Roman pasta with Pecorino Romano cheese and freshly cracked black pepper in a creamy, flavorful 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

# Method Steps:

01 - Bring a large pot of water to a boil. Add kosher 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 toasted 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 cheese while tossing and stirring vigorously to create a creamy sauce. Add reserved pasta water in small amounts if the sauce becomes too thick.
06 - If desired, add butter and toss until melted and fully emulsified with the sauce.
07 - Transfer immediately to serving bowls. Top with additional grated Pecorino Romano and freshly cracked black pepper.

# Expert Advice:

01 -
  • Just five ingredients that somehow taste like you've been cooking for hours, not minutes.
  • Your kitchen will smell like toasted pepper and warm cheese in the best possible way, and everyone will ask what you're making.
  • Once you nail this, you'll understand why Romans have been eating it the same way for generations.
02 -
  • The pasta water is where the magic lives—its starch is what creates the sauce, so reserve it before draining and don't skip this step thinking you can use regular water or broth instead.
  • Remove the skillet from direct heat before adding the cheese or you'll end up with grainy, broken sauce instead of something silky; the residual heat is enough, and patience here changes everything.
  • Timing matters; work quickly once the pasta hits the skillet because the sauce sets as things cool, and you want to serve it while it's still glossy and flowing.
03 -
  • Warm your serving bowls under hot water before plating so the pasta stays hot longer and the sauce doesn't seize up.
  • Use a pasta fork or tongs to plate the pasta, twirling gently to create those beautiful nests that look like you know what you're doing, then spoon some of that silky sauce over the top.
  • Pair this with a crisp Italian white wine like Frascati or Vermentino; the acidity cuts through the richness of the cheese and pepper perfectly.
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