Spaghetti Cacio e Pepe

Someone taking a fork of Cacio e pepe out of a white bowl.

Classic Cacio e Pepe is a three-ingredient miracle made with pasta, Pecorino Romano, and black pepper. Learn my secret to achieving a silky, restaurant-worthy sauce each and every time.

Course Main Course, Side Dish

Cuisine Italian

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 259kcal

Author Meggan Hill

Ingredients

Salt and freshly ground black pepper coursely ground (see note 1)
8 ounces spaghetti (see note 2)
1/2 cup Pecorino Romano cheese freshly grated, about 2 ounces (see note 3)

US Customary - Metric

Instructions

Bring a large pot of water and 1 tablespoon of salt to a boil. Add spaghetti and cook until 2 to 3 minutes before indicated al dente time, about 8 minutes.
While the pasta is cooking, in a large skillet over medium to medium-high heat, add 1/4 teaspoon fresh coarsely ground black pepper. Cook until pepper is fragrant and begins to toast, about 30 seconds to 1 minute.
Add a ladle of pasta water (about 4 to 6 ounces) to the skillet with the pepper. Reduce heat and simmer.
Using tongs, transfer pasta from the pot to the skillet, reserving pasta water. Toss with pepper mixture until pasta is al dente, about 2 to 3 minutes, adding more pasta water if pan becomes dry.
In a small bowl, combine Pecorino with enough pasta water to form a thick paste. Add Pecorino paste to pasta and use tongs to combine.
Continue to toss pasta until sauce is creamy and thick, adding more pasta water if needed. Serve with additional grated Pecorino cheese and pepper.

Notes

Black Pepper: Coarsely ground pepper is best for this dish. Freshly grind whole black peppercorns using a pepper mill, mortar and pestle, or crush using a meat tenderizer. If you only have finely ground on hand. Use less and adjust to taste.
Spaghetti: Or any long-cut pasta, such as the traditional pici, or bucatini, tonnarelli, linguine, or fettuccine.
Pecorino cheese: Ideally, start with a block of Pecorino and use a box grater or pulse in a food processor to shred it yourself. Pre-shredded or pre-grated cheese can contain ingredients that prevent the cheese from melting as smoothly as it does fresh from the brick.
Butter: While not traditional in this Roman dish, many enjoy the added taste of butter. Melt 1 tablespoon butter in the skillet before adding pepper in step 2. Add an additional tablespoon in step 6 along with the pasta.
Yield: This recipe makes about 4 cups of pasta, enough for 4 servings, 1 cup each.
Storage: This dish is best enjoyed the day it is made, but leftovers can be stored covered in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water.

Nutrition