Classic Roman Cacio e Pepe (Printer-friendly)

Bold Roman pasta with Pecorino Romano cheese and freshly cracked black pepper in a creamy 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

# How to Make It:

01 - Bring a large pot of water to a boil. Add 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 pepper. Reduce heat to low.
04 - Add the drained pasta to the skillet and toss to coat, allowing the pasta to absorb some 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.

# Cooking Tips:

01 -
  • It delivers restaurant quality flavor using only three core ingredients you probably already have.
  • The sauce comes together in minutes and clings to every strand of pasta like silk.
  • It feels fancy enough for guests but easy enough for a late night craving.
02 -
  • Always remove the pan from the heat before adding cheese or it will seize up into grainy clumps instead of melting smoothly.
  • The pasta water is not optional, its starch is what binds the cheese and creates that creamy texture without any cream.
  • Toss with energy and speed, the friction and motion help emulsify the sauce.
03 -
  • Grate your Pecorino on the finest holes of a box grater or use a Microplane, the finer the cheese, the smoother the melt.
  • If the sauce breaks and looks greasy, add a splash of cold water and toss hard, the temperature shock can bring it back together.
  • Use a skillet wide enough to toss the pasta freely, a cramped pan makes it harder to emulsify the sauce.
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