Cacio E Pepe
This Cacio E Pepe Recipe brings together spaghetti, Pecorino Romano cheese, and cracked black pepper for an authentically simple Italian favorite that’s ready in under 20 minutes.
Ingredients
- 12 ounces spaghetti
- 1¾ cups finely grated Pecorino Romano cheese D.O.P. recommended
- 2 teaspoons freshly cracked black pepper adjust to taste
- Salt for pasta water (about 1 tablespoon)
- Optional pinch of flaky sea salt for garnish
Instructions
- Bring a large pot of water to a rolling boil, then stir in salt—like the Mediterranean tide.
- Add spaghetti and cook until just al dente (about one minute less than package instructions).
- Meanwhile, toast the pepper: in a large skillet over medium heat, whisk cracked black pepper for 30 seconds until fragrant.
- Scoop out 1¼ cups of the starchy pasta water before draining. Reserve it.
- Drain spaghetti quickly—no rinsing—and transfer it to the peppered skillet off the heat.
- Sprinkle half of the cheese over pasta, then pour in ½ cup of hot pasta water. Toss vigorously with tongs until cheese melts into a silky sauce.
- If it seems dry, add more pasta water a splash at a time; for extra creaminess, whisk in remaining cheese off heat.
- Taste and adjust—more cheese for richness, extra pepper for zing.
- Plate immediately, finishing with a sprinkle of flaky sea salt and a crack of black pepper.
Notes
Stirring speed is key—tongs work wonders to create that glossy, clingy sauce. If sauce breaks or clumps, add more hot water off heat and whisk vigorously. Pecorino Romano’s sharp tang is non-negotiable—don’t substitute with mild cheeses.
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