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Pasta in pan with cheese and pepper being stirred for Italian pasta recipes like cacio e pepe.
Susan Miller

Cacio e Pepe

A Roman classic made with just Pecorino Romano, black pepper, and pasta water — Cacio e Pepe is the ultimate lesson in simplicity, technique, and flavor. A creamy, peppery dish that comforts without cream.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 plates
Course: Dinner
Cuisine: Italian
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 180 g spaghetti or tonnarelli
  • 90 g Pecorino Romano cheese, finely grated
  • 1.5 tsp freshly ground black pepper
  • 1 cup reserved pasta water (approximate)
  • 1 salt for pasta water

Equipment

  • large pot
  • skillet or sauté pan
  • cheese grater
  • tongs or pasta fork
  • measuring cup for pasta water

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente.
  2. While the pasta cooks, toast the freshly ground pepper in a dry pan over medium heat until fragrant, about 1 minute.
  3. Reserve about 1 cup of pasta water, then drain the pasta.
  4. Off heat, add pasta to the pan with toasted pepper. Sprinkle in the cheese gradually, tossing vigorously and adding reserved water as needed to create a creamy sauce.
  5. Toss until the cheese melts and coats the pasta. Serve immediately with extra pepper and Pecorino on top.

Notes

Use finely grated Pecorino and let it come to room temperature. Crack black pepper fresh for better flavor. Don’t overheat — sauce should be silky, not clumpy. Great with tonnarelli or spaghetti.