Description

Cacio e Pepe is a traditional Roman pasta dish made with just three core ingredients: pasta, Pecorino Romano cheese, and freshly cracked black pepper. This authentic Cacio e Pepe recipe creates a rich, creamy sauce without butter or cream, relying instead on the perfect emulsification of cheese and starchy pasta water. Simple, elegant, and ready in under 30 minutes, it’s a timeless Italian classic you can master at home.

Ingredients

12 ounces spaghetti or tonnarelli
1½ cups finely grated Pecorino Romano cheese
1½ teaspoons freshly cracked black pepper (or to taste)
Salt, for pasta water

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of water to a boil. Salt generously—the water should taste like the sea.
Add pasta and cook until al dente according to package instructions. Reserve about 1½ cups of pasta cooking water before draining.
While pasta cooks, toast freshly cracked black pepper in a large skillet over medium heat for about 1 minute, until fragrant.
Add ½ cup of reserved pasta water to the skillet and let it simmer briefly.
Transfer drained pasta directly into the skillet. Toss to coat.
Remove skillet from heat. Gradually add grated Pecorino Romano, tossing continuously. Add small splashes of reserved pasta water as needed to create a smooth, creamy sauce.
Continue tossing until the cheese melts into a glossy sauce that evenly coats the pasta.
Serve immediately with extra Pecorino and freshly cracked black pepper if desired.

Notes

Bucatini can be used for a thicker bite.Mix in a small amount of Parmigiano-Reggiano for a milder flavor.Avoid adding cheese over direct heat to prevent clumping.The key to creaminess is gradual cheese addition and proper temperature control.Freshly cracked black pepper provides the best flavor.