Classic Roman Cacio e Pepe (Printable)

Classic Roman pasta with Pecorino Romano cheese and freshly cracked black pepper in a creamy, emulsified sauce.

# What You'll Need:

→ Pasta

01 - 14 oz spaghetti or tonnarelli

→ Cheese

02 - 4.2 oz Pecorino Romano cheese, finely grated

→ Seasonings

03 - 2 tsp whole black peppercorns, freshly cracked
04 - 1 tsp kosher salt for pasta water

→ Optional

05 - 1 tbsp unsalted butter for extra creaminess

# Step-by-Step:

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 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 freshly cracked black pepper.

# Expert Advice:

01 -
  • It transforms four humble ingredients into something that tastes like you spent hours in the kitchen
  • The sharp bite of Pecorino against cracked pepper creates an addictive flavor that keeps you coming back for one more forkful
  • You can have dinner on the table faster than ordering takeout, yet it feels special enough for guests
  • Once you nail the technique, you'll feel like you've unlocked a secret handshake with Italian home cooks
02 -
  • Take the pan completely off the heat before adding cheese or it will turn into sad, stringy clumps instead of a velvety sauce
  • Reserve more pasta water than you think you need because running out mid-toss is heartbreaking and tap water won't save you
  • Grate the Pecorino on the finest holes of your grater so it melts instantly instead of forming stubborn lumps
  • Work quickly once the pasta hits the pan because timing and temperature are everything in this deceptively simple dish
03 -
  • Use a ceramic or stainless steel pan instead of nonstick because you need the pasta to grip the surface a bit while tossing
  • If the sauce breaks and looks greasy, add a tiny splash of cold pasta water and whisk like your life depends on it to bring it back together
  • Crack your peppercorns in a mortar and pestle or under a heavy pan for uneven pieces that give you pops of heat and texture
  • Keep the heat low once you add the cheese because high heat is the enemy of creamy emulsified sauces
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