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Easy Cacio e Pepe

Easy Cacio e Pepe

A classic Roman pasta with Pecorino Romano and freshly cracked black pepper. Creamy, peppery, and ready in under 30 minutes.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 quarts water for boiling pasta
  • 2 tablespoons kosher salt for pasta water
  • 12 ounces spaghetti
  • 1.5 cups Pecorino Romano, very finely grated grate to a fluffy, powdery texture for best emulsification
  • 2 teaspoons black pepper, freshly cracked
  • 1 cups reserved pasta cooking water use as needed to loosen and create a creamy sauce

Instructions

Preparation Steps

  • Bring the water to a rolling boil in a large pot, then season generously with the kosher salt.
  • In a large skillet, toast the cracked black pepper over medium heat until fragrant, 0.5 to 1 minute. Remove from heat.
  • Cook the spaghetti in the boiling water until just shy of al dente. Reserve 1 cup of the pasta water, then drain.
  • Add 0.5 cup of the hot reserved pasta water to the skillet with the pepper and bring to a gentle simmer to bloom the pepper.
  • Add the drained spaghetti to the skillet and toss to coat in the peppery liquid.
  • Remove the skillet from heat. Sprinkle in the Pecorino a little at a time, tossing constantly. Add splashes of hot pasta water as needed to create a glossy, creamy sauce that clings to the pasta.
  • Taste and adjust with more pepper if desired. Serve immediately with extra Pecorino and pepper on top.

Notes

For the smoothest sauce, use very finely grated Pecorino and keep the cheese off direct heat while tossing. Work quickly and add hot pasta water in small amounts until the sauce looks silky and emulsified.