Classic Roman Cacio e Pepe (Printable)

Roman pasta perfection with Pecorino Romano cheese and freshly cracked black pepper in creamy, peppery 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:

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 the peppery water.
05 - Remove the skillet from heat. Gradually sprinkle in the Pecorino Romano while tossing and stirring vigorously to create a creamy sauce. Add reserved pasta water one splash at a time if the sauce becomes too thick.
06 - If desired, add butter and toss until melted and fully emulsified.
07 - Serve immediately, topped with extra Pecorino Romano and additional cracked black pepper.

# Expert Tips:

01 -
  • It proves that restaurant-quality pasta doesn't require a long ingredient list or fancy technique, just good timing and confidence.
  • The sharp, salty bite of Pecorino against the heat of cracked pepper creates a flavor that feels both comforting and sophisticated.
  • You can make it on a Tuesday night when the fridge is nearly empty and still feel like you've accomplished something special.
02 -
  • The cheese must go in off the heat or it will seize into a grainy mess instead of melting into silk.
  • Toss constantly and with confidence, the vigorous motion is what emulsifies the starch, fat, and cheese into a proper sauce.
  • If the sauce breaks or looks oily, add a tablespoon of cold water and toss hard, it usually comes back together.
03 -
  • Grate the Pecorino on the finest holes of your grater so it melts faster and more evenly into the sauce.
  • Use a skillet instead of a pot for tossing, the wider surface makes it easier to emulsify and control the consistency.
  • If you're nervous about the cheese clumping, whisk it with a few tablespoons of pasta water in a bowl first to make a paste, then add that to the pan.
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