Spaghetti Cacio e Pepe (Printable)

Luxurious Roman pasta with Pecorino Romano cheese and cracked black pepper creating a creamy, salty sauce.

# What You Need:

→ Pasta

01 - 14 ounces spaghetti

→ Cheese & Spices

02 - 1 cup Pecorino Romano cheese, finely grated
03 - 2 teaspoons freshly cracked black pepper, plus extra for serving

→ Others

04 - Salt for pasta water

# How-To:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente. Reserve 1 cup of pasta cooking water before draining.
02 - In a large skillet over low heat, toast the black pepper for 1 to 2 minutes until fragrant.
03 - Add approximately 1/2 cup of reserved hot pasta water to the skillet with pepper and let it simmer.
04 - Add drained spaghetti to the skillet and toss to coat evenly in the peppery water.
05 - Gradually sprinkle in Pecorino Romano while tossing and stirring vigorously until the cheese melts and a creamy sauce forms. Add reserved pasta water as needed to achieve a silky consistency.
06 - Serve immediately, topped with additional Pecorino Romano and freshly cracked black pepper.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but takes less time than ordering delivery.
  • The creamy sauce uses no cream at all, just pasta water and good cheese working their magic together.
  • Every bite delivers that perfect salty, peppery punch that makes you close your eyes and sigh.
  • It's the kind of dish that impresses dinner guests while keeping your stress level at zero.
02 -
  • If your cheese clumps into a grainy mess, your pan was too hot—always pull it off the heat before adding Pecorino and keep tossing like your life depends on it.
  • Starchy pasta water is not optional, it's the glue that binds everything into a creamy emulsion, so don't skip saving at least a full cup before you drain.
  • Freshly grated cheese is the only way—the pre-shredded stuff contains cellulose that prevents it from melting smoothly, and you'll end up with a gritty, broken sauce.
03 -
  • Use a skillet that's large enough to toss the pasta freely—cramped noodles won't get evenly coated and you'll end up with clumps of cheese in some bites and none in others.
  • If you're nervous about the cheese clumping, mix it with a few tablespoons of pasta water in a bowl first to make a loose paste, then add that to the skillet for a smoother, more forgiving emulsion.
  • Toast extra black pepper and keep it in a small jar—it stays fragrant for days and makes everything from eggs to roasted vegetables taste a little more alive.
Return