Spaghetti Cacio e Pepe (Printable)

Luxurious Roman pasta with spaghetti, Pecorino Romano cheese, and black pepper creating a creamy, savory sauce 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:

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 - In a large skillet over low heat, toast the black pepper for 1-2 minutes until fragrant.
03 - Add approximately 1/2 cup of reserved hot pasta water to the skillet with pepper and simmer gently.
04 - Add drained spaghetti to the skillet and toss thoroughly to coat in the peppery water.
05 - Gradually sprinkle Pecorino Romano cheese while tossing and stirring vigorously until cheese melts and a creamy sauce forms. Add additional reserved pasta water as needed to achieve silky consistency.
06 - Transfer to serving bowls immediately while hot, topped with extra Pecorino Romano and freshly cracked black pepper.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen but takes less time than ordering delivery.
  • Only a handful of ingredients transform into something that feels genuinely luxurious and comforting.
  • Once you crack the technique, you'll make it on repeat because it never gets old.
02 -
  • The skillet must not be too hot when you add the cheese or it will seize into clumps instead of melting smoothly.
  • Tossing vigorously is not optional, it's what creates the emulsion that makes the sauce cling to every strand.
  • If the sauce breaks, add a tablespoon of cold pasta water and toss like your life depends on it, it usually comes back together.
03 -
  • Use a spider strainer or tongs to transfer the pasta directly from the pot to the skillet so you bring some of that starchy water along with it.
  • Warm your serving bowls before plating because cacio e pepe cools fast and you want every bite to feel luxurious.
  • If you're nervous about the cheese clumping, mix it with a few tablespoons of pasta water in a separate bowl first to create a slurry, then add that to the pasta.
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