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Cacio E Pepe

A classic Roman dish that combines the simplicity of spaghetti, pecorino romano, and freshly cracked black pepper for a quick and satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 400 grams spaghetti
  • 200 grams freshly grated Pecorino Romano cheese
  • 2 teaspoons freshly cracked black pepper
  • Salt to taste
  • Water for boiling

Equipment

  • Large pot for boiling pasta
  • Colander for draining
  • Large skillet or pan
  • Wooden spoon or spatula
  • Grater for cheese

Method
 

  1. Fill a large pot with water and add a generous amount of salt.
  2. Add the spaghetti to the boiling water and cook according to package instructions until al dente.
  3. Before draining the pasta, reserve about 1 cup of the cooking water.
  4. Drain the spaghetti in a colander, allowing it to sit for a moment.
  5. In a large skillet, add the freshly cracked black pepper and toast over medium heat for about 1 minute.
  6. Add the drained spaghetti to the skillet with the toasted pepper and toss to coat.
  7. Sprinkle the grated Pecorino Romano cheese over the pasta while adding small amounts of reserved pasta water.
  8. Toss everything together vigorously until a creamy sauce forms.
  9. Serve immediately, garnished with extra cheese and pepper if desired.

Notes

The key to a creamy sauce is to use hot pasta and a bit of starchy pasta water.