Description
Classic Cacio e Pepe is a creamy, peppery Roman pasta dish that uses just three simple ingredients: Pecorino Romano cheese, black pepper, and pasta. This quick and flavorful recipe comes together in under 20 minutes, making it perfect for a comforting weeknight dinner or a show-stopping main course for guests. Its rich, cheesy sauce and bold peppery kick create a dish that’s both elegant and satisfying, embodying the simplicity and charm of authentic Italian cuisine.
Ingredients
Scale
- 12 oz (340 g) spaghetti (or tonnarelli/bucatini)
- 1½ cups (150 g) Pecorino Romano cheese, finely grated
- 2 teaspoons freshly cracked black pepper
- Salt, for pasta water
- 1 cup reserved starchy pasta water
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (firm to the bite), about 8–10 minutes. Reserve 1 cup of the pasta water before draining.
- Toast the Pepper
- In a large skillet over medium heat, toast the black pepper until aromatic (1–2 minutes). Add ¼ cup of the reserved pasta water to the skillet, creating a base for the sauce.
- Make the Sauce
- Lower the heat and gradually add the grated Pecorino Romano to the skillet, stirring constantly. Add another splash of pasta water and stir to create a creamy, emulsified sauce. Adjust the consistency by adding more pasta water if needed.
- Combine Pasta and Sauce
- Add the drained pasta to the skillet and toss vigorously to coat every strand in the sauce. Continue tossing until the sauce clings to the pasta, adding small amounts of pasta water if it starts to dry out.
- Serve and Garnish
- Transfer the pasta to serving plates. Garnish with additional Pecorino Romano and freshly cracked black pepper for a finishing touch.
Notes
- Use bronze-cut pasta for better sauce adhesion.
- Always grate the cheese fresh for maximum flavor and smooth melting.
- Toss the pasta vigorously to create a perfect emulsion between the cheese and pasta water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian (Roman)
Nutrition
- Calories: ~450
- Fat: ~15g
- Carbohydrates: ~50g
- Protein: ~18g
Keywords: Cacio e Pepe Roman pasta, dish Authentic Italian recipes, Traditional Italian cuisine, Simple pasta recipes