Cacio e Pepe Pasta (Printable)
Creamy Pecorino Romano and black pepper coating al dente spaghetti in this beloved Roman classic.
# What You’ll Need:
→ Pasta
01 - 7 oz spaghetti or tonnarelli
→ Cheese & Seasoning
02 - 2.8 oz Pecorino Romano cheese, finely grated
03 - 2 tsp freshly ground black pepper, plus more to taste
04 - 1/2 tsp salt for pasta water
→ Other
05 - 4 cups water
# How-to Steps:
01 - Bring 4 cups of water to a rolling boil in a large pot. Stir in the salt until dissolved.
02 - Add spaghetti to the boiling water. Cook until al dente, stirring occasionally to prevent sticking. Reserve about 1 cup of the starchy cooking water before draining.
03 - While pasta cooks, add black pepper to a large skillet over medium heat. Toast for 1 minute until fragrant, stirring constantly.
04 - Pour 1/2 cup of the reserved hot pasta water into the skillet with the toasted pepper. Let simmer briefly to infuse the flavors.
05 - In a large mixing bowl, combine grated Pecorino Romano with a few tablespoons of hot pasta water. Mix vigorously until a thick, smooth paste forms.
06 - Transfer the cooked spaghetti to the skillet with the pepper-infused water. Toss thoroughly to coat evenly. Remove from heat.
07 - Gradually incorporate the cheese paste into the pasta, tossing rapidly. Add more reserved pasta water as needed to achieve a creamy, silky sauce that clings to each strand.
08 - Plate the pasta while hot. Garnish with additional grated Pecorino Romano and a generous sprinkle of freshly ground black pepper.
# Expert Advice:
01 -
- You probably have everything in your kitchen right now, making it the perfect midnight meal or unexpected dinner guest savior
- That moment when the cheese and water transform into silky cream feels like pure magic every single time
02 -
- If your sauce starts looking grainy instead of smooth, you likely added the cheese while the pan was still too hot
- The ratio of pasta water to cheese takes practice, so keep that extra cup of water nearby
03 -
- Room temperature cheese incorporates more smoothly than cold cheese from the fridge
- Work quickly once you add the cheese paste, as the sauce tightens up fast