Cacio E Pepe Recipe
A timeless Italian pasta that’s all about three ingredients—cheese, pepper, and spaghetti—for an authentic, easy weeknight meal.
Ingredients
- 12 ounces spaghetti classic Roman bronze-die spaghetti holds sauce best
- 1¼ cups finely grated Pecorino Romano look for 24-month aged for depth
- 1½ teaspoons coarsely ground black pepper plus extra for serving
- 1 teaspoon fine sea salt for pasta water
- Optional swap: Parmesan-Reggiano if Pecorino is too sharp use 1 cup
- Tip: Grate cheese fresh pre-grated brands often have anti-caking agents that clump
- Tip: Crush peppercorns with a mortar and pestle for the most aroma, or use a heavy skillet
Instructions
- Stir in sea salt so the water tastes like the sea
- Heat a dry skillet over medium heat, add ground pepper and stir until fragrant—about 30 seconds. Watch closely so it doesn’t burn
- Stir occasionally to prevent sticking
- Sprinkle in half the grated Pecorino and all the toasted pepper. Pour in ¾ cup of hot pasta water
- Adding more water in small increments until the sauce coats each strand in a glossy, creamy layer. Keep the pot off direct heat to avoid clumps
- Add remaining cheese if you like it cheesier, or more pepper for spice
- Finishing with an extra crack of black pepper and a light dusting of Pecorino
Notes
During testing, I learned that too much direct heat makes the cheese seize. Always pull the pot off the burner before stirring in cheese. If your first plate seems too peppery, just add a bit more water and cheese until it feels balanced. Leftovers can be stored in the fridge for up to 2 days.
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