Description
Spaghetti Cacio e Pepe is a classic Italian pasta dish featuring simple yet bold flavors of Pecorino Romano cheese and freshly ground black pepper. This quick and easy recipe results in a creamy, pepper-infused sauce that perfectly coats al dente spaghetti, creating a comforting and satisfying meal in just 20 minutes.
Ingredients
Scale
Pasta
- 12 oz spaghetti
- Salt, for boiling water
Sauce
- 1 cup Pecorino Romano cheese, finely grated
- 1 ½ tsp freshly ground black pepper
- 1 tbsp unsalted butter (optional)
Instructions
- Cook the Pasta – Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just shy of al dente, about 1 minute less than the package instructions. Reserve 1 cup of pasta water before draining the pasta.
- Toast the Pepper – In a large skillet over medium heat, toast the freshly ground black pepper for about 1 minute until it becomes fragrant to release its flavor.
- Create the Base – Add ½ cup of the reserved pasta water to the skillet with the toasted pepper and bring it to a gentle simmer.
- Combine Pasta and Sauce – Reduce the heat to low and add the drained spaghetti to the skillet, tossing well to coat the noodles in the pepper-infused water.
- Melt the Cheese – Gradually sprinkle in the finely grated Pecorino Romano cheese while continuously stirring. Add more reserved pasta water as needed to create a smooth, creamy sauce that clings to the pasta.
- Enhance (Optional) – If desired, stir in 1 tablespoon of unsalted butter for extra creaminess and richness.
- Finish and Serve – Continue tossing the spaghetti until the sauce is evenly coated and silky. Serve immediately, optionally garnished with additional Pecorino Romano cheese and freshly ground black pepper.
Notes
- Be sure to reserve pasta water before draining; its starch helps emulsify the sauce.
- Use freshly ground black pepper for the best flavor and aroma.
- Adjust the amount of pasta water to achieve desired sauce consistency.
- Adding butter is optional but adds richness to the dish.
- Serve immediately as the sauce is best enjoyed fresh and creamy.
