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.
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.
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.
Pour about ½ cup of the reserved pasta water into the pan with pepper.
Let it simmer for a few seconds to emulsify slightly.
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.
Serve hot, with more Pecorino and pepper on top.
Enjoy immediately for the best creamy texture.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
