Cacio e Pepe (Creamy Pecorino and Pepper Pasta)
Description
Cacio e Pepe is a timeless Roman pasta dish made with just Pecorino Romano cheese, freshly cracked black pepper, and pasta. The starchy pasta water binds everything together into a creamy, cheesy coating with a sharp, peppery kick. No cream, no butter — just technique and tradition.
Ingredients
Instructions
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Boil the Pasta
Bring a pot of well-salted water to a boil. Add the spaghetti and cook until al dente.
Reserve 1 cup of the pasta water before draining.
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Toast the Pepper
In a dry pan over medium heat, toast the cracked black pepper for about 30 seconds to release its aroma.
It should smell fragrant but not burnt.
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Add Pasta Water
Pour about ½ cup of the reserved pasta water into the pan with pepper.
Let it simmer for a few seconds to emulsify slightly.
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Stir in the Pasta and Cheese
Add the drained spaghetti to the pan and toss.
Gradually sprinkle in the Pecorino cheese while continuously tossing or stirring.
The cheese should melt into a creamy sauce — if it clumps, add a splash of warm water and stir vigorously.
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Plate and Finish
Serve hot, with more Pecorino and pepper on top.
Enjoy immediately for the best creamy texture.
