Classic Roman Cacio e Pepe (Printer-friendly)

Bold Roman pasta with Pecorino Romano and freshly cracked black pepper in just 25 minutes.

# Ingredient List:

→ Pasta

01 - 14 oz spaghetti or tonnarelli

→ Cheese

02 - 4.2 oz Pecorino Romano cheese, finely grated

→ Seasonings

03 - 2 teaspoons whole black peppercorns, freshly cracked
04 - 1 teaspoon kosher salt for pasta water

→ Optional

05 - 1 tablespoon unsalted butter for extra creaminess

# How-To Steps:

01 - Bring a large pot of water to a boil. Add salt, then cook the spaghetti until just al dente, approximately 1 minute less than package instructions. Reserve 1½ cups of pasta cooking water before draining.
02 - While the pasta cooks, toast the freshly cracked black pepper in a large dry skillet over medium heat for about 1 minute until fragrant.
03 - Add 1 cup of reserved hot pasta water to the skillet with the pepper. Reduce heat to low.
04 - Add the drained pasta to the skillet and toss to coat, allowing the pasta to absorb some peppery water.
05 - Remove the skillet from heat. Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously to create a creamy sauce. Add more reserved pasta water, a splash at a time, if the sauce is too thick.
06 - If desired, add butter and toss until melted and emulsified.
07 - Serve immediately, topped with extra Pecorino Romano and more cracked black pepper.

# Expert Suggestions:

01 -
  • It proves you don't need a long ingredient list to create something that tastes like you spent hours in the kitchen.
  • The creamy sauce forms almost like magic from just cheese, pepper, and starchy pasta water.
  • It comes together faster than ordering takeout, yet feels special enough for a quiet celebration.
  • Once you nail the technique, you'll crave it on nights when nothing else sounds right.
02 -
  • The skillet must be off the heat when you add the cheese, or it will seize into a grainy mess instead of melting into silk.
  • Pasta water is not optional, it's the backbone of the sauce, so reserve more than you think you need.
  • Work quickly once the pasta hits the skillet, cacio e pepe waits for no one and the sauce can turn gluey if it sits too long.
03 -
  • Use a skillet that's large enough to toss the pasta freely, cramped quarters make it hard to create that creamy emulsion.
  • If the sauce breaks and looks oily or clumpy, add a splash of cold pasta water and toss like your life depends on it, sometimes you can bring it back.
  • Taste your Pecorino before you start, some wedges are saltier than others, and you may need to go easy on the pasta water salt.
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