Cacio e Pepe
A classic Roman pasta dish made with only four ingredients: Pecorino Romano cheese, black pepper, and spaghetti. Creamy, cheesy, and full of bold flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz spaghetti
- 0.5 cup freshly grated Pecorino Romano cheese
- 0.25 cup freshly grated Parmigiano-Reggiano cheese
- 1.5 tsp freshly ground black pepper about 0.5 tsp coarse
- 0.5 tsp fine sea salt
Instructions
Preparation Steps
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 1 minute less than package instructions.
- While the pasta cooks, heat a dry skillet over medium heat. Add the black pepper and toast, stirring frequently, for 1–2 minutes until fragrant. Remove from heat.
- Reserve 1 cup of pasta cooking water before draining. Drain the spaghetti and return it to the pot.
- Add the toasted black pepper, both cheeses, and a pinch of salt to the hot pasta. Toss well to combine.
- Gradually add reserved pasta water, a little at a time, tossing continuously until the sauce is glossy and coats the pasta. The mixture should be creamy but not soupy.
- Serve immediately in warmed bowls, garnished with extra cheese and freshly ground black pepper if desired.
Notes
For best results, use high-quality Pecorino Romano and freshly ground black pepper.