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Cacio e Pepe

Cacio e Pepe

A Roman classic that proves simplicity is genius. Just pasta, Pecorino Romano, and black pepper — but when done right, it transforms into a creamy, peppery sauce that clings to each strand. No butter, no cream, no extras — just technique and quality ingredients.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g 7 oz spaghetti (eggless pasta preferred)
  • 1 cup about 100 g / 3.5 oz finely grated Pecorino Romano DOP cheese
  • 1 ½ tsp freshly ground black pepper adjust to taste
  • Salt for pasta water only

Equipment

  • Grater

Method
 

  1. Bring a large pot of water to a boil. Add a small amount of salt (less than usual, since Pecorino is very salty). Cook the pasta until just al dente, reserving about 1 ½ cups of the starchy pasta water before draining.
  2. In a large skillet, add the freshly ground black pepper. Toast over medium heat for 30–60 seconds until fragrant. Ladle in a small amount of the reserved pasta water (about ½ cup) and simmer to form a peppery broth.
  3. In a mixing bowl, combine the grated Pecorino with a splash of hot pasta water. Stir quickly until it forms a thick, creamy paste (not stringy). Add more water as needed to keep it smooth — this prevents clumping later.
  4. Transfer the drained pasta directly into the pan with pepper broth. Toss to coat. Remove from heat, then gradually add the Pecorino cream, tossing quickly and continuously. Add splashes of pasta water as needed to create a silky sauce that clings to the pasta strands.
  5. Plate the pasta while it’s hot and glossy. Finish with an extra sprinkle of Pecorino and more cracked black pepper.

Notes

  • Use only Pecorino Romano DOP — its sharp, salty flavor defines the dish. Avoid pre-grated cheese; it doesn’t melt well.
  • The key is emulsification — cheese and water must combine off the heat. Too much heat makes the cheese seize and clump.
  • Freshly cracked black pepper (not pre-ground) is essential for the fragrance.