Cacio e Pepe Recipe
This classic Cacio e Pepe recipe combines spaghetti with Pecorino Romano, freshly ground black pepper, and starchy pasta water to create a rich, creamy sauce without heavy cream. Simple, flavorful, and ready in under 30 minutes!
Servings: 4
Equipment
Ingredients
- 7 ounces freshly grated Pecorino Romano cheese about 2 cups, medium-aged
- 12 ounces spaghetti
- 1½-2 teaspoons freshly ground black pepper
- Salt as needed
Instructions
- Finely grate the Pecorino Romano and freshly grind the black pepper. Set aside.
- Bring a large pot of water to a boil. Lightly salt the water, add the spaghetti, and cook 1–2 minutes less than the package directions for al dente. Reserve at least 2 cups of pasta water.
- Meanwhile, place the Pecorino in a large bowl. Gradually whisk in a small amount of warm pasta water until smooth and creamy. Set aside.
- Toast the black pepper in a large skillet over medium heat for about 1 minute, until fragrant. Add 1–2 ladles of pasta water and simmer for 1 minute.
- Transfer the spaghetti directly to the skillet with the pepper. Add 1–2 ladles of pasta water and toss well. Continue cooking for 1–2 minutes, until the spaghetti is al dente, adding a splash more pasta water if needed.
- Remove the skillet from the heat and let it cool for about 30 seconds. Add the Pecorino mixture and toss vigorously until the cheese melts into a smooth, creamy sauce that coats the spaghetti. Add more pasta water, a little at a time, until the sauce is silky and generously saucy.
- Serve immediately with extra freshly ground black pepper and grated Pecorino Romano.
Video
Notes
- Use freshly grated Pecorino Romano: Pre-shredded cheese doesn’t melt as smoothly and can make the sauce grainy.
- Salt the pasta water lightly: Pecorino Romano is naturally salty, so you won’t need as much salt as you would for most pasta recipes.
- Save plenty of pasta water: The starchy water is essential for making the creamy, emulsified sauce.
- Add the cheese off the heat: High heat can cause Pecorino to clump. Remove the skillet from the heat before adding the cheese mixture.
- Make the sauce a little looser than you think it needs to be when serving. Cacio e Pepe thickens very quickly as it sits.
Nutrition
Serving: 1serving | Calories: 509kcal | Carbohydrates: 66g | Protein: 27g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 601mg | Potassium: 239mg | Fiber: 3g | Sugar: 3g | Vitamin A: 209IU | Calcium: 548mg | Iron: 2mg