Cacio e Pepe Pasta (Printable)

Creamy Pecorino Romano and black pepper sauce coats perfectly cooked 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. Add 1/2 teaspoon of salt to season the water.
02 - Add the spaghetti to the boiling water. Cook until al dente, stirring occasionally to prevent sticking. Reserve about 1 cup of the starchy pasta water before draining.
03 - While the pasta cooks, place a large skillet over medium heat. Add the freshly ground black pepper and 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 the mixture simmer gently.
05 - In a large mixing bowl, combine the grated Pecorino Romano with a few tablespoons of hot pasta water. Mix vigorously to form a thick, smooth paste.
06 - Transfer the cooked spaghetti to the skillet with the pepper-infused water. Toss well to coat the noodles evenly, then remove from heat.
07 - Gradually add the cheese paste to the pasta, tossing quickly and constantly. Add more reserved pasta water as needed to achieve a creamy, silky sauce that clings to each strand.
08 - Plate the pasta immediately. Top with additional grated Pecorino Romano and an extra sprinkle of freshly ground black pepper.

# Expert Advice:

01 -
  • The creamy sauce comes together with just cheese and pasta water, no heavy cream needed
  • Its incredibly fast, perfect for weeknight dinners when you want something luxurious without the fuss
02 -
  • Never add the cheese directly to the hot pan or it will clump up and separate
  • Work quickly once the pasta hits the cheese paste, and keep the pan off the heat to maintain the emulsion
03 -
  • If your sauce starts looking grainy, add another splash of pasta water and toss vigorously off the heat
  • Room temperature cheese incorporates more smoothly than cold cheese straight from the fridge

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