Simple Cacio e Pepe
This classic Roman pasta dish relies on just a few simple ingredients to create a rich, creamy, and peppery sauce that coats every strand of spaghetti. The magic lies in the emulsification of Pecorino Romano cheese with starchy pasta water and freshly ground black pepper.
For 2 servings
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (firm to the bite).
While the pasta cooks, finely grate the Pecorino Romano cheese and set aside. Freshly grind the black peppercorns; you want a coarse grind, not a fine powder.
In a large skillet or sauté pan (big enough to hold the pasta), add the freshly ground black pepper. Toast over medium heat for 1-2 minutes, stirring constantly, until fragrant. If using, add the optional butter and let it melt.
Before draining the pasta, reserve about 1.5 cups (360ml) of the starchy pasta water. This is crucial for the sauce.
Drain the spaghetti and immediately transfer it to the skillet with the toasted pepper (and butter, if used). Do not rinse the pasta.
Add about 1/2 cup (120ml) of the reserved pasta water to the skillet. Begin tossing the pasta vigorously with tongs. Gradually add the grated Pecorino Romano cheese, a little at a time, continuing to toss constantly.
As you toss, the cheese will begin to melt and emulsify with the starchy water and pepper, creating a creamy sauce. If the sauce appears too thick or clumpy, add more reserved pasta water, 1-2 tablespoons at a time, until a smooth, glossy consistency is achieved.
Continue tossing for 1-2 minutes until the sauce evenly coats all the spaghetti strands and is beautifully creamy. Taste and adjust seasoning if necessary (the Pecorino is quite salty, so additional salt is usually not needed).
Serve immediately in warm bowls, garnished with an extra sprinkle of freshly ground black pepper and a little more grated Pecorino Romano, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly ground black pepper: Pre-ground pepper lacks the aromatic punch needed for this dish. Grind it coarsely for texture and flavor.
- 2Don't skimp on Pecorino Romano: Authentic Cacio e Pepe demands good quality, aged Pecorino Romano for its sharp, salty, and umami notes. Parmesan is a poor substitute here.
- 3The power of pasta water: The starch in the pasta water is essential for emulsifying the sauce. Don't throw it all away! Always reserve more than you think you'll need.
- 4Toss vigorously and off the heat: The key to a creamy sauce is constant, vigorous tossing, preferably off the direct heat, to prevent the cheese from clumping and to encourage emulsification.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes to the pan when toasting the black pepper for an extra layer of heat.
Herbal TwistHerbal Twist
While not traditional, a small amount of finely chopped fresh parsley or chives can be stirred in at the very end for a touch of freshness.
Lemon Zest BrightnessLemon Zest Brightness
A tiny bit of fresh lemon zest grated over the finished dish can add a bright, zesty counterpoint to the rich sauce.
Why this is on our healthy list.
Energy Boost
Pasta provides complex carbohydrates, offering a sustained source of energy for daily activities.
Bone Health
Pecorino Romano is a good source of calcium, which is vital for maintaining 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
While you can, it's not recommended for an authentic Cacio e Pepe. Pecorino Romano is saltier, sharper, and has a different fat content that is crucial for the sauce's texture and traditional flavor. Parmesan will result in a milder, less authentic taste and potentially a less creamy sauce.
