Description
Cacio e Pepe is a classic Italian pasta dish made with simple ingredients: pasta, Pecorino Romano cheese, and freshly cracked black pepper. The cheese melts into a silky, creamy sauce that coats every strand of pasta without needing cream. This quick and comforting recipe is perfect for an easy weeknight dinner or an elegant meal with minimal effort.
Ingredients
Pasta
- 12 ounces spaghetti or tonnarelli
- Salt, for the pasta water
Sauce
- 1 1/2 cups finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon unsalted butter (optional)
Instructions
- Boil the pasta water: Bring a large pot of water to a boil. Add a modest amount of salt, keeping in mind that the Pecorino Romano cheese is naturally salty.
- Cook pasta: Add the spaghetti to the boiling water and cook according to the package instructions until just shy of al dente. Reserve 1 1/2 cups of pasta water before draining the pasta.
- Toast black pepper: While the pasta cooks, toast the freshly cracked black pepper in a large skillet over medium-low heat for 30–60 seconds until fragrant, enhancing its aroma and flavor.
- Combine pepper and water: Add about 1/2 cup of the reserved pasta water to the skillet with the toasted pepper and swirl to combine.
- Toss pasta in pepper water: Add the drained pasta to the skillet and toss for 1–2 minutes, letting the pasta finish cooking and absorb pepper flavors.
- Remove from heat: Take the skillet off the heat and let it cool for about 30 seconds to prevent the cheese from clumping.
- Add cheese gradually: Gradually add the finely grated Pecorino Romano cheese to the pasta, tossing continuously to evenly coat all the strands.
- Create creamy sauce: Add a little reserved pasta water at a time while tossing until the cheese melts into a smooth, glossy sauce that clings perfectly to the pasta. Stir in butter if desired for extra silkiness.
- Serve: Serve immediately with extra Pecorino Romano cheese and freshly cracked black pepper to taste.
Notes
- Grate the cheese finely: Finely grated Pecorino melts more easily and helps prevent clumping.
- Control the heat: Remove the pan from the heat before adding the cheese to avoid a grainy sauce.
- Reserve pasta water: Its starch helps emulsify the cheese and create a silky texture.
- Use freshly cracked pepper: It provides the distinctive warm, spicy flavor of authentic Cacio e Pepe.
- Storage: This dish is best enjoyed fresh. Refrigerate leftovers in an airtight container for up to 2 days and reheat gently with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta, Dinner
- Method: Stovetop
- Cuisine: Italian, Roman
