Classic Cacio e Pepe
This Classic Cacio e Pepe recipe delivers a pepper-forward, creamy, and intensely savory pasta dish that's deceptively simple yet profoundly satisfying. It relies on a few high-quality ingredients and precise technique to create its signature emulsified sauce.
For 2 servings
Bring a large pot of water to a rolling boil. Add 1.5 teaspoons of kosher salt, then add the spaghetti and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve at least ½ cup of the starchy pasta cooking water.
While the pasta cooks, melt the butter in a large skillet or sauté pan over medium-low heat. Add the freshly and coarsely ground black pepper and toast for 1-2 minutes, stirring constantly, until fragrant and slightly smoky. Be careful not to burn the pepper.
Add about ¼ cup of the reserved pasta water to the skillet with the butter and pepper. Bring it to a gentle simmer, stirring to combine and create a base for the sauce. Remove the pan from the heat.
Drain the cooked spaghetti and immediately transfer it to the skillet with the pepper mixture. Add about half of the finely grated Pecorino Romano cheese.
Using tongs, toss the pasta vigorously, adding the remaining Pecorino Romano cheese gradually. Continuously stir and toss, adding small splashes of the reserved pasta water as needed, until a creamy, emulsified sauce coats the spaghetti. The key is constant movement and gradual addition of liquid.
Taste and adjust seasoning if necessary (Pecorino is salty, so additional salt is rarely needed). Serve immediately, garnished with extra Pecorino Romano and a fresh grind of black pepper, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Grate Your Own Cheese:** Always grate your Pecorino Romano fresh and finely. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly, leading to a clumpy sauce.
- 2**Don't Overheat the Cheese:** The cheese should be added off the heat. High heat will cause the cheese proteins to seize and clump, instead of melting into a smooth sauce. The residual heat from the pasta and pan is sufficient.
- 3**Emulsify Vigorously:** The creamy sauce is created through vigorous tossing and stirring. The friction helps to combine the fat, starch, and water into a cohesive emulsion. Don't be shy with your tongs!
- 4**The Right Pasta Water:** The starchy pasta water is crucial. It contains starches released from the pasta that act as an emulsifier, binding the sauce together. Don't discard it too quickly!
Adapt it for your goals.
Citrus Brightness
Add a teaspoon of fresh lemon zest at the very end, just before serving, for a bright, aromatic lift that complements the pepper's warmth.
Different Pasta ShapesDifferent Pasta Shapes
While spaghetti is traditional, this sauce also works beautifully with other long pasta shapes like bucatini (for extra chewiness) or tonnarelli (a thicker, square-cut spaghetti).
Spicy KickSpicy Kick
For those who love extra heat, a pinch of red pepper flakes can be toasted along with the black pepper in the butter.
Why this is on our healthy list.
Energy Boost
Spaghetti, a complex carbohydrate, provides sustained energy, making this dish a satisfying and fuel-rich meal.
Bone Health
Pecorino Romano cheese is an excellent source of calcium, which is essential for strong bones and teeth.
Antioxidant Properties
Black pepper contains piperine, a compound with antioxidant properties that may help protect cells from damage.
Frequently asked questions
This usually happens if the cheese is added to a pan that's too hot, causing the proteins to seize, or if the cheese isn't finely grated. Ensure the pan is off the heat when adding cheese and grate it very finely.
