Spaghetti Cacio e Pepe (Print Version)

Creamy Roman pasta with Pecorino Romano and black pepper sauce. A simple yet elegant Italian classic ready in just 25 minutes.

# Ingredient List:

→ 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

# Steps:

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 to 2 minutes until fragrant.
03 - Add approximately 1/2 cup of reserved hot pasta water to the skillet with pepper and allow it to simmer.
04 - Add drained spaghetti to the skillet and toss to coat evenly in the peppery water.
05 - Gradually sprinkle Pecorino Romano while tossing and stirring vigorously until cheese melts and forms a creamy sauce. Add reserved pasta water as needed to achieve silky texture.
06 - Transfer to serving plates immediately and top with additional Pecorino Romano and freshly cracked black pepper.

# Expert Tips:

01 -
  • It uses just three real ingredients but tastes like you spent hours in the kitchen.
  • The creamy sauce forms without any cream, just starchy pasta water and good cheese.
  • It comes together faster than ordering takeout and feels twice as satisfying.
02 -
  • If the cheese clumps, your pan was too hot or you added it too fast, so keep the heat low and sprinkle it in slowly while tossing like your life depends on it.
  • The pasta water is not optional, it's the magic that turns grated cheese into a velvety sauce, so save more than you think you need.
03 -
  • Use a microplane or the finest side of your grater for the cheese so it melts instantly instead of sitting in clumps.
  • If you're nervous about the sauce, mix the grated cheese with a few tablespoons of pasta water in a bowl first to make a loose paste, then toss that with the hot pasta for foolproof creaminess.
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