Spaghetti Cacio e Pepe (Printable Version)

Authentic Roman pasta featuring spaghetti tossed with Pecorino Romano and freshly cracked black pepper for a creamy, luxurious 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 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 to 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 thoroughly to coat in the peppery water.
05 - Gradually sprinkle Pecorino Romano cheese while tossing and stirring vigorously until the cheese melts and forms a creamy sauce. Add additional reserved pasta water as needed to achieve a silky consistency.
06 - Serve immediately, garnished with extra Pecorino Romano and freshly cracked black pepper.

# Tips for Success:

01 -
  • Four ingredients transform into something that tastes like you spent hours in the kitchen.
  • Once you learn the emulsion trick, youll make this on repeat for easy weeknight comfort.
02 -
  • The skillet must be off the heat when you add the cheese or it will turn into a greasy, grainy mess.
  • Toss vigorously and add pasta water in small splashes until the sauce looks like heavy cream clinging to the noodles.
03 -
  • Use a microplane grater for the finest, fluffiest Pecorino that melts in seconds.
  • Keep the heat low throughout and never let the sauce come to a boil once the cheese is added.
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