Spaghetti Cacio e Pepe (Printable)

A luxurious Roman pasta dish featuring spaghetti tossed with Pecorino Romano cheese and freshly cracked black pepper for a creamy, peppery sauce.

# 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

→ Others

04 - Salt for pasta water

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until just 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 let it simmer.
04 - Add drained spaghetti to the skillet and toss to coat in the peppery water.
05 - Gradually sprinkle in Pecorino Romano, tossing and stirring vigorously until the cheese melts and a creamy sauce forms. Add more reserved pasta water as needed to achieve a silky texture.
06 - Serve immediately, topped with extra Pecorino Romano and freshly cracked black pepper.

# Expert Tips:

01 -
  • It teaches you to coax creaminess from almost nothing, a trick that changes how you see pasta forever.
  • You can make it on a Tuesday night without planning, and it still feels like a small celebration.
  • The pepper blooms in the heat and becomes floral, not just spicy, which surprises everyone.
  • It's the kind of recipe that gets better every time because your hands learn the rhythm.
02 -
  • If your cheese clumps, your pan was too hot, so always drop the heat before adding it and keep the pasta moving.
  • The pasta water is not optional, it's the emulsifier that holds everything together, so save more than you think you need.
  • Freshly grated cheese is non-negotiable because the anti-caking agents in pre-grated varieties will ruin the texture.
03 -
  • Use a spider strainer or tongs to move the pasta straight from the pot to the skillet, bringing extra starchy water with it.
  • If you're nervous about clumping, mix the cheese with a few tablespoons of pasta water in a bowl first to make a loose paste, then add that to the pan.
  • Finish with a drizzle of good olive oil if you want a little extra richness and shine.
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