Cacio e Pepe (Spaghetti with Pecorino Romano and Black Pepper)
Why this recipe works
- Classic Roman method: Starchy pasta water helps Pecorino Romano and pepper form a smooth, clingy sauce without cream.
- Fast from start to finish: The sauce comes together while the spaghetti cooks, keeping the whole dish comfortably under 30 minutes.
- Big flavour from few ingredients: Sharp cheese, toasted black pepper and salted pasta water create a savoury, aromatic sauce with minimal ingredients.
Get the most out of this recipe
Ingredient notes
- Use finely grated Pecorino: A fine grate melts more evenly into the pasta water, helping the sauce turn smooth rather than clumpy.
- Freshly ground pepper matters: Fresh black pepper gives the dish its characteristic warmth and fragrance; pre-ground pepper tastes flatter here.
- Parmesan changes the balance: Parmesan works as a milder substitute, but it is less salty and less sharp than Pecorino Romano.
Common mistakes
- Adding cheese over direct heat: Take the pan off the heat before adding the cheese paste; high heat can make the cheese seize or clump.
- Adding too much water at once: Loosen the pasta gradually with reserved cooking water so the sauce coats the strands instead of pooling in the pan.
- Letting it sit before serving: Cacio e pepe is best served as soon as the sauce turns glossy, before it tightens as it cools.
Texture tips
- Keep tossing: Continuous tossing helps the cheese, pepper and starchy water emulsify into a smooth coating.
- Make a cheese paste first: Whisking Pecorino with hot pasta water before adding it to the pan gives the sauce a better chance of melting evenly.
Timing notes
- Serve immediately: The sauce is at its best while hot, glossy and fluid; it thickens quickly once the pasta starts to cool.
- Prepare while the pasta cooks: Grate the cheese and toast the pepper during the spaghetti’s cooking time so everything is ready to combine at once.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season with the fine sea salt. Add the spaghetti and cook until just al dente, stirring once or twice so it does not stick.
- Meanwhile, finely grate the Pecorino Romano cheese into a bowl. Add a splash of hot pasta water and whisk to a thick paste, then set aside so it is ready to loosen into a sauce.
- Warm the extra virgin olive oil in a saucepan over a low heat, then add the black pepper and toast for 30 to 60 seconds until fragrant. Ladle in about 120 ml of pasta water and bring to a gentle simmer.
- Drain the spaghetti, reserving a little more cooking water, and add the pasta to the pan. Take the pan off the heat and toss well, then add the cheese paste and keep tossing until glossy and coating each strand, loosening with a little reserved pasta water as needed.
- Taste and adjust with a pinch more black pepper if you like. Serve immediately while the sauce is smooth and shiny.
Recipe notes
Tips
- Keep the heat low once the pepper is toasted, and take the pan off the heat before adding the cheese to help prevent it from clumping.
- Use the pasta water a little at a time: you want a sauce that looks glossy and lightly coats the spaghetti rather than pooling in the pan.
Substitutions
- Replace Pecorino Romano cheese with Parmesan for a milder, less salty sauce.
- Replace spaghetti with linguine for a slightly broader strand that still holds the sauce well.
Storage
- Refrigerate up to 2 days
- Cacio e pepe is best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a saucepan with a splash of water, tossing constantly until the pasta is piping hot and the sauce loosens.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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