Spaghetti Cacio e Pepe (Pecorino and Black Pepper Pasta)
Why this recipe works
- Few ingredients, clear flavour: Pecorino Romano and freshly ground black pepper carry the dish, so the pasta tastes focused rather than heavy.
- Creamy without cream: Starchy pasta water helps the grated cheese emulsify into a glossy sauce that coats the spaghetti.
- Fast to cook: The sauce comes together while the pasta finishes, making this a practical dinner in about 20 minutes.
Get the most out of this recipe
Texture tips
- Toss off the heat: Let the pasta cool slightly in the pan before adding the cheese; this helps it melt smoothly instead of clumping.
- Add water gradually: Use small splashes of hot pasta water and keep tossing until the sauce turns glossy and coats the strands.
Ingredient notes
- Use finely grated Pecorino Romano: A fine grate melts more evenly and gives the sauce its characteristic salty, tangy edge.
- Choose freshly ground pepper: Freshly ground black pepper gives better aroma and a warmer finish than pre-ground pepper.
Timing notes
- Serve straight away: Cacio e pepe is at its best immediately, while the sauce is fluid and glossy.
- Best eaten fresh: Leftovers can be reheated gently with a splash of water, but the sauce is smoothest when freshly made.
Adjust the heat
- For a gentler pepper flavour: Use less black pepper in the cheese mixture and finish with a small pinch at the table.
- For a bolder finish: Add extra freshly ground black pepper just before serving so the aroma stays pronounced.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with the fine sea salt. Add the spaghetti and cook until just al dente, stirring once or twice.
- Meanwhile, finely grate the pecorino romano cheese into a bowl. Stir in most of the black pepper, reserving a pinch for serving.
- Scoop out about 200 ml of the pasta water and set it aside. Drain the spaghetti, but do not rinse.
- Put a large frying pan over a low heat and add 3 tbsp of the reserved pasta water. Add the spaghetti and toss for 30 seconds to coat and cool it slightly so the cheese will melt smoothly rather than clump.
- Take the pan off the heat and sprinkle over the pecorino romano cheese, tossing vigorously. Add a splash more pasta water as needed, tossing and stirring until the sauce turns glossy and clings to the strands.
Recipe notes
Tips
- Keep the heat low once the pasta is in the pan; too much heat can make the cheese seize and turn grainy.
- Use freshly ground black pepper for the best aroma, and add it in stages so you can balance the heat.
- If the sauce tightens, loosen it with a tablespoon or two of hot pasta water and toss again until glossy.
Substitutions
- Replace spaghetti with linguine for a similar texture and sauce cling.
- Replace pecorino romano cheese with parmesan for a milder, less tangy finish.
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 frying pan with a splash of water, tossing until piping hot and loosened.
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Recipe overview
- Servings: 2 plates
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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