Classic Roman Cacio e Pepe (Printable Version)

Classic Roman pasta with Pecorino Romano cheese and freshly cracked black pepper in creamy, bold simplicity.

# What You’ll 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

# Step-by-Step Guide:

01 - Bring a large pot of water to a boil. Add salt, then cook the spaghetti until 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 approximately 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 liquid.
05 - Remove the skillet from heat. Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously to create a creamy sauce. Add reserved pasta water in small splashes if the sauce becomes too thick.
06 - If desired, add butter and toss until melted and emulsified.
07 - Serve immediately, topped with additional Pecorino Romano and freshly cracked black pepper.

# Expert Tips:

01 -
  • It tastes like Rome in a bowl, bold and unapologetic, with just enough richness to feel indulgent.
  • You can make it on a weeknight with pantry staples and still impress anyone at the table.
02 -
  • Take the pan off the heat before adding cheese or it will seize into grainy bits instead of melting smoothly.
  • Reserve more pasta water than you think you need because you'll probably use it all to adjust the sauce as you toss.
03 -
  • Use a large skillet with plenty of room to toss the pasta vigorously without making a mess.
  • Grate your cheese on the finest holes of your grater so it melts faster and more evenly into the sauce.
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