Spaghetti Cacio e Pepe: The Authentic Roman Pasta Recipe with Pecorino Romano and Black Pepper
Spaghetti Cacio e Pepe is a classic Roman pasta dish made with spaghetti, Pecorino Romano cheese, freshly cracked black pepper, and reserved pasta water. The starchy cooking water combines with the grated cheese to form a creamy sauce without the need for butter or cream. Ready in only 20 minutes, this authentic Italian recipe is rich, comforting, and perfect for both weeknight dinners and elegant occasions. Its minimal ingredients highlight the importance of quality products and proper technique.
Ingredients
For the Pasta
- 12 ounces (340 g) spaghetti
- 2 cups finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- 1½ cups reserved pasta cooking water
- Salt for boiling water
Optional Garnish
- Additional Pecorino Romano cheese
- Freshly cracked black pepper
Instructions
- Bring a large pot of lightly salted water to a boil.
- Cook the spaghetti until al dente according to the package instructions.
- Reserve about 1½ cups of the pasta cooking water before draining the pasta.
- While the pasta cooks, toast the freshly cracked black pepper in a large skillet over medium heat for 1–2 minutes until fragrant.
- Add about ½ cup of the reserved pasta water to the skillet and bring it to a gentle simmer.
- Transfer the cooked spaghetti to the skillet and toss to coat.
- Remove the skillet from the heat.
- Slowly add additional reserved pasta water, a little at a time, until a smooth, creamy sauce forms and coats the spaghetti evenly.
- Serve immediately with extra Pecorino Romano cheese and freshly cracked black pepper.
Notes
- Use authentic Pecorino Romano for the traditional flavor.
- Finely grate the cheese to ensure it melts smoothly.
- Reserve enough pasta water before draining.
- Freshly cracked black pepper provides the best aroma.
- Remove the pan from the heat before adding the cheese to prevent clumping.
- Stir constantly to create a silky emulsion.
- Serve immediately for the best texture.
- Avoid pre-grated cheese, as it may not melt properly.