Classic Roman Cacio e Pepe (Printable)

Roman pasta perfection with Pecorino Romano, black pepper, and spaghetti in a silky, emulsified sauce.

# What You 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

# Steps:

01 - Bring a large pot of water to a boil. Add salt, then cook the spaghetti until just al dente, about 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 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 the heat. Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously to create a creamy sauce. Add more reserved pasta water, a splash at a time, if the sauce is too thick.
06 - If desired, add butter and toss until melted and emulsified.
07 - Serve immediately, topped with extra Pecorino Romano and more cracked black pepper.

# Expert Tips:

01 -
  • It takes less time than ordering takeout but tastes like you've been cooking all day.
  • The creamy sauce uses no cream at all, just starchy pasta water and good cheese working together like old friends.
  • You can make it with ingredients you probably already have, yet it feels special enough for company.
  • Once you nail the technique, you'll crave it constantly and never look at black pepper the same way again.
02 -
  • The skillet must be off the heat when you add the cheese or it will seize into grainy clumps instead of melting into silk.
  • Pasta water is not optional, it's the secret emulsifier that turns grated cheese into creamy sauce, so save more than you think you need.
  • Work quickly once the pasta is drained because timing is everything, cold pasta won't absorb the sauce properly.
03 -
  • Warm your serving bowls in a low oven for a few minutes before plating, it keeps the sauce from cooling and breaking.
  • If the sauce gets too thick, don't panic, just add pasta water one tablespoon at a time while tossing until it loosens up again.
  • Crack your peppercorns in a mortar and pestle or place them in a ziplock bag and crush with a heavy pan for the perfect coarse texture.
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