Roman Spaghetti Cacio Pepe (Print Version)

Simple Roman pasta with Pecorino Romano cheese and cracked pepper creates a luxurious, creamy sauce. Ready in just 25 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz spaghetti

→ Cheese & Spices

02 - 1 cup Pecorino Romano cheese, finely grated
03 - 2 teaspoons freshly cracked black pepper, plus extra for serving

→ Others

04 - Salt for pasta water

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1 cup of pasta cooking water before draining.
02 - Meanwhile, in a large skillet over low heat, toast the black pepper for 1 to 2 minutes until fragrant.
03 - Add approximately ½ cup of reserved hot pasta water to the skillet with pepper and let it simmer.
04 - Add drained spaghetti to the skillet and toss to coat thoroughly in the peppery water.
05 - Gradually sprinkle in the Pecorino Romano, tossing and stirring vigorously until the cheese melts and creates a creamy sauce. Add more reserved pasta water as needed to achieve a silky consistency.
06 - Serve immediately, topped with additional Pecorino Romano and freshly cracked black pepper.

# Additional Tips::

01 -
  • It takes less time than ordering takeout and tastes like you spent hours in the kitchen.
  • The creamy sauce forms without a drop of cream, just starchy pasta water and good cheese.
  • You can make it with pantry staples, yet it feels fancy enough for company.
02 -
  • Turn off the heat before adding cheese or it will seize into grainy clumps instead of melting smoothly.
  • Use only freshly grated Pecorino Romano because pre-grated cheese contains anti-caking agents that ruin the texture.
  • Toss vigorously and add pasta water in small amounts until the sauce looks silky, not soupy.
03 -
  • Reserve more pasta water than you think you need because you can always add it, but you can't take it back.
  • Use a large skillet with plenty of room to toss the pasta without it flying everywhere.
  • Crack your pepper fresh and coarse for bursts of heat that stand out against the creamy cheese.
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