Spaghetti Cacio e Pepe (Printable)

A luxurious Roman pasta dish where spaghetti is tossed with Pecorino Romano cheese and freshly cracked black pepper into a silky sauce.

# What You Need:

→ Pasta

01 - 14 oz spaghetti

→ Cheese & Spices

02 - 1 cup Pecorino Romano cheese, finely grated
03 - 2 teaspoons freshly cracked black pepper, plus extra for serving

→ Others

04 - Salt for pasta water

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - In a large skillet over low heat, toast the black pepper for 1–2 minutes until fragrant.
03 - Add approximately ½ cup of the reserved hot pasta water to the skillet with pepper and let it simmer.
04 - Add drained spaghetti to the skillet and toss to coat evenly in the peppery water.
05 - Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously until the cheese melts and creates a creamy sauce. Add reserved pasta water as needed to achieve a silky texture.
06 - Transfer to serving plates immediately, topped with additional Pecorino Romano and freshly cracked black pepper.

# Expert Suggestions:

01 -
  • It uses only four ingredients but tastes like you've been cooking all day with secrets passed down through generations.
  • Once you nail the technique, you can make this faster than ordering takeout and it feels infinitely more special.
  • The creamy sauce forms without any cream, just the magic of pasta water and good cheese working together.
  • It's the kind of dish that makes you look like a genius even though it's mostly about timing and confidence.
02 -
  • The biggest mistake is adding the cheese when the pan is too hot, which turns it into a grainy, separated mess instead of a smooth sauce.
  • Tossing vigorously isn't just for show, it's what emulsifies the fat and starch into that glossy, creamy texture you're after.
  • If your sauce breaks or looks oily, add a splash more hot pasta water and keep tossing over low heat until it comes back together.
03 -
  • Use a fine grater like a Microplane for the Pecorino so it melts faster and more evenly into the sauce.
  • Don't skip toasting the pepper, it's a small step that adds a huge depth of flavor and makes the whole dish feel more intentional.
  • If you're nervous about the emulsion, practice with half the recipe first so you can get a feel for the texture without wasting ingredients.
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