Classic Roman Cacio e Pepe (Printable)

Classic Roman pasta with Pecorino Romano cheese and freshly cracked black pepper. Ready in 25 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz spaghetti or tonnarelli

→ Cheese

02 - 4.2 oz Pecorino Romano cheese, finely grated

→ Seasonings

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

→ Optional

05 - 1 tbsp unsalted butter for extra creaminess

# Steps:

01 - Bring a large pot of water to a boil. Add kosher salt, then cook the spaghetti or tonnarelli until just al dente, approximately 1 minute less than package instructions. Reserve 1.5 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 approximately 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 the peppery water.
05 - Remove the skillet from heat. Gradually sprinkle in the Pecorino Romano cheese while tossing and stirring vigorously to create a creamy sauce. Add reserved pasta water in small splashes if the sauce becomes too thick.
06 - If desired, add butter and toss until melted and fully emulsified.
07 - Serve immediately, topped with additional grated Pecorino Romano and freshly cracked black pepper.

# Chef’s Tips:

01 -
  • It proves that restaurant quality food can come from your pantry with just cheese, pepper, and pasta.
  • The creamy sauce forms without cream, which feels like kitchen magic every single time.
  • You can have dinner on the table faster than ordering takeout, and it tastes infinitely better.
02 -
  • Never add the cheese while the pan is still on the heat or it will seize into a grainy mess instead of a smooth sauce.
  • Pre-grated cheese from a bag contains anti-caking agents that prevent it from melting properly, so grate your own wedge.
  • The pasta water is not just water, it's liquid gold full of starch that binds the cheese and pepper into a creamy emulsion.
03 -
  • Toss the pasta off the heat with the cheese to avoid clumping, and add pasta water gradually until the sauce is silky, not soupy.
  • Warm your serving bowls in the oven or with hot water before plating so the sauce stays glossy longer.
  • If the sauce breaks and looks oily, add a tablespoon of cold pasta water and toss vigorously to bring it back together.
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