Easy Cacio e Pepe
A classic Roman pasta made with spaghetti, Pecorino Romano, and black pepper. Creamy, peppery, and ready in minutes with no cream or butter needed.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 ounce spaghetti
- 1.5 cup Pecorino Romano cheese, finely grated grate very finely so it melts smoothly
- 2 teaspoon freshly ground black pepper ground medium-fine
- 1 tablespoon kosher salt for the pasta water
- 1.5 cup reserved pasta cooking water starchy and hot
Instructions
Preparation Steps
- Bring a large pot (about 4 quarts) of water to a boil. Add the kosher salt.
- Finely grate the Pecorino Romano until powdery. Grind the black pepper.
- In a large skillet, toast the ground black pepper over medium heat for 0.5 to 1 minute until fragrant; do not burn.
- Cook the spaghetti until just shy of al dente. Before draining, reserve at least 1.5 cups of the hot, starchy pasta water.
- Ladle about 1.0 cup of the reserved pasta water into the skillet with the toasted pepper. Simmer for 1 to 2 minutes to infuse and reduce slightly.
- Transfer the spaghetti to the skillet. Toss vigorously over medium heat until the pasta is coated and glossy, about 1 minute.
- Remove the skillet from the heat. Sprinkle in the Pecorino a handful at a time, tossing constantly and adding splashes of the remaining hot pasta water as needed until a silky, creamy sauce forms and clings to the pasta.
- Serve immediately with extra Pecorino and black pepper to taste.
Notes
For best results, use very finely grated Pecorino Romano and add it off the heat. If the sauce looks tight or clumpy, add a bit more hot pasta water and toss vigorously until smooth. Work quickly and serve right away.