Cacio e Pepe (Roman Style)
Cacio e Pepe (Roman Style)
Ingredients
- 1 pound spaghetti
- 2 teaspoons black peppercorns, freshly cracked
- 1 1/2 cups pecorino romano cheese, finely grated, plus more for serving
- 1 tablespoon kosher salt
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt. Cook the spaghetti according to package directions until very al dente (about 2-3 minutes less than recommended). Reserve 2 cups of the starchy pasta water before draining the spaghetti.
⏱️ 10 min
- 2
While the pasta cooks, toast the freshly cracked black peppercorns in a large, cold skillet (preferably stainless steel or cast iron) over medium heat. Toast for 2-3 minutes, stirring frequently, until fragrant. Be careful not to burn them.
⏱️ 3 min
- 3
Add 1/2 cup of the reserved pasta water to the skillet with the toasted peppercorns. Bring to a simmer and let it reduce slightly, about 1 minute. This creates a peppery base for the sauce.
⏱️ 2 min
- 4
Add the drained, al dente spaghetti directly into the skillet with the pepper mixture. Add another 1/2 cup of reserved pasta water. Toss continuously with tongs over medium-low heat, allowing the pasta to absorb the water and release its starches.
⏱️ 3 min
- 5
Remove the skillet from the heat. Gradually add 1 cup of the finely grated Pecorino Romano cheese, tossing vigorously with tongs. Continuously add small splashes of the remaining reserved pasta water (about 1-2 tablespoons at a time) as you toss, until a creamy, emulsified sauce forms. The key is to keep tossing and adding water slowly to prevent the cheese from clumping.
⏱️ 5 min
- 6
Once the sauce is smooth and coats the pasta beautifully, taste and adjust seasoning if necessary (it should be salty enough from the Pecorino and pasta water). Serve immediately, garnished with additional freshly grated Pecorino Romano and a sprinkle of fresh black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe (Roman Style)
- 1 pound spaghetti
- 2 teaspoons black peppercorns, freshly cracked
- 1 1/2 cups pecorino romano cheese, finely grated, plus more for serving
- 1 tablespoon kosher salt
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt. Cook the spaghetti according to package directions until very al dente (about 2-3 minutes less than recommended). Reserve 2 cups of the starchy pasta water before draining the spaghetti.
⏱️ 10 min - 2
While the pasta cooks, toast the freshly cracked black peppercorns in a large, cold skillet (preferably stainless steel or cast iron) over medium heat. Toast for 2-3 minutes, stirring frequently, until fragrant. Be careful not to burn them.
⏱️ 3 min - 3
Add 1/2 cup of the reserved pasta water to the skillet with the toasted peppercorns. Bring to a simmer and let it reduce slightly, about 1 minute. This creates a peppery base for the sauce.
⏱️ 2 min - 4
Add the drained, al dente spaghetti directly into the skillet with the pepper mixture. Add another 1/2 cup of reserved pasta water. Toss continuously with tongs over medium-low heat, allowing the pasta to absorb the water and release its starches.
⏱️ 3 min - 5
Remove the skillet from the heat. Gradually add 1 cup of the finely grated Pecorino Romano cheese, tossing vigorously with tongs. Continuously add small splashes of the remaining reserved pasta water (about 1-2 tablespoons at a time) as you toss, until a creamy, emulsified sauce forms. The key is to keep tossing and adding water slowly to prevent the cheese from clumping.
⏱️ 5 min - 6
Once the sauce is smooth and coats the pasta beautifully, taste and adjust seasoning if necessary (it should be salty enough from the Pecorino and pasta water). Serve immediately, garnished with additional freshly grated Pecorino Romano and a sprinkle of fresh black pepper.
⏱️ 2 min