Classic Roman Cacio e Pepe (Print Version)

Roman pasta tossed with Pecorino Romano and cracked black pepper for a creamy, bold sauce in just 25 minutes.

# 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

# 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 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 water.
05 - Remove the skillet from 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.

# Additional Tips::

01 -
  • It tastes like you spent hours on it, but you'll be eating in under half an hour.
  • The sharp bite of Pecorino and the warmth of pepper create a flavor that feels both comforting and exciting.
  • You probably already have everything you need, and if you don't, it's just three ingredients to grab.
  • It's the kind of dish that impresses without any fuss or fancy techniques.
02 -
  • If you add the cheese while the pan is too hot, it will seize up into a grainy mess instead of melting into a sauce, so always pull the skillet off the heat first.
  • That starchy pasta water is your secret weapon, it has enough body to bind the cheese and create a creamy sauce without any cream at all.
  • Toss the pasta constantly when you add the cheese, the movement and the heat from the pasta itself is what emulsifies everything into that glossy coating.
03 -
  • Grate your Pecorino on the finest holes of your grater so it melts faster and more evenly into the sauce.
  • Use a skillet that's big enough to toss the pasta without it flying everywhere, I learned that after flinging spaghetti onto my stovetop more than once.
  • If you're nervous about the emulsion, whisk a little pasta water with the grated cheese in a bowl first to make a paste, then add it to the pasta for a smoother result.
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