Use a high-quality Pecorino Romano cheese for the best flavor. Pre-grated cheese often contains cellulose, which can prevent it from melting smoothly. Freshly cracked black pepper is crucial for the dish's signature aroma and flavor. Avoid using pre-ground pepper. The key to a creamy sauce is the starchy pasta water. Add it gradually, as needed, to achieve the desired consistency. Serve immediately! Cacio e Pepe is best enjoyed hot, before the sauce starts to tighten up.
Cacio e Pepe (Cheese and Pepper Pasta)
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING16 People
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VIEWS6
Experience the sublime simplicity of Cacio e Pepe, a Roman classic where the sharp tang of Pecorino Romano meets the fiery kiss of black pepper, all bound together by the magic of pasta water into a silky, soul-satisfying sauce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol39 mg
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Fiber2 g
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Protein16 g
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Saturated Fat7 g
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Sodium316 mg
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Sugar2 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
In a 12-quart pot, bring generously salted water to a rolling boil over high heat. (Estimated time: 10-15 minutes)
02
Step
12 mins
Add the spaghetti and cook according to package directions, until al dente. Reserve 2 cups of the starchy pasta water before draining. (Estimated time: 8-12 minutes)
03
Step
1 mins
Return the drained pasta to the pot. Pour in about 1 cup of the reserved pasta water. Add the Pecorino Romano cheese, butter, and black pepper. (Estimated time: 1 minute)
04
Step
5 mins
Working quickly over low heat, stir vigorously, adding more pasta water as needed, until the cheese melts into a smooth, creamy sauce that coats each strand of spaghetti. The sauce should cling to the pasta, not pool at the bottom of the pot. (Estimated time: 3-5 minutes)
05
Step
1 mins
Taste and adjust seasoning with salt. Serve immediately, garnished with additional Pecorino Romano cheese and a generous crack of black pepper. (Estimated time: 1 minute)
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RECIPE REVIEWS
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Please Rate
Otilia Koch
Jul 1, 2025Easy to follow and delicious! My family loved it.
Geo Grant
Jun 30, 2025I added a little bit of Parmigiano-Reggiano and it was incredible! Thanks for the tip.
Meaghan Ullrich
Jun 29, 2025This recipe is a game-changer! The instructions were so clear, and the results were amazing.
Carley Stroman
Jun 28, 2025Finally, a Cacio e Pepe recipe that actually works!
Orlando Torpfriesen
Jun 27, 2025The key is definitely the pasta water! Don't skip that step. Thanks for sharing.
Chaim Bode
Jun 27, 2025I've tried other Cacio e Pepe recipes before, but this one is by far the best. The sauce was perfectly creamy.