Cacio e Pepe
Creamy, peppery Roman pasta made with just cheese, black pepper, and pasta water. Starchy water emulsifies into a silky sauce—no cream needed.
- Total time
- 15 min
- Servings
- 2
- Calories
- 480
- Protein
- 22g
simpleelegantitalianvegetariancreamytenderweeknightpasta
Ingredients
- 8 oz spaghetti or tonnarelli
- 2 tsp black pepper, freshly ground
- 1.5 cup pecorino romano cheese, grated
- 1 pinch salt
- 6 cups water
Instructions
- 1
Bring 6 cups salted water to a boil in a large pot over high heat.
- 2
Add spaghetti and cook until al dente, stirring occasionally, ~9 minutes.
- 3
Toast black pepper in a large skillet over medium heat for 30 seconds until fragrant.
- 4
Reserve 1.5 cups pasta water, then drain pasta and add to skillet with pepper.
- 5
Remove from heat. Add cheese and 1 cup pasta water, tossing constantly until creamy.
- 6
Add pasta water 1 tbsp at a time if sauce seems too thick. Serve immediately.
Tools you’ll need
- large pot (5-quart minimum)
- large skillet (12-inch)
- colander
- grater (microplane or box)
- wooden spoon
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