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Spaghetti Cacio e Pepe: 1 Glorious Roman Masterpiece

Spaghetti Cacio e Pepe
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Enjoy a classic Italian comfort food with this simple Spaghetti Cacio e Pepe recipe. It features a silky sauce made from Pecorino Romano cheese and black pepper.

Ingredients

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  • 1 pound spaghetti
  • 2 tablespoons black peppercorns, freshly cracked
  • 1 cup Pecorino Romano cheese, finely grated
  • Salt to taste

Instructions

  1. Cook spaghetti in salted boiling water according to package directions until al dente.
  2. Reserve about 1.5 cups of the pasta cooking water before draining.
  3. In a large skillet, toast the cracked black pepper over medium heat for about 1 minute until fragrant.
  4. Add about 1 cup of the reserved pasta water to the skillet with the pepper. Bring to a simmer.
  5. Add the drained spaghetti to the skillet.
  6. Add the grated Pecorino Romano cheese and toss continuously, adding more pasta water a little at a time, until a creamy, emulsified sauce forms and coats the pasta.
  7. Season with salt if needed, though Pecorino Romano is quite salty.
  8. Serve immediately.

Notes

  • Use freshly cracked black pepper for the best flavor.
  • Finely grate the Pecorino Romano cheese for a smoother sauce.
  • Don’t be afraid to add pasta water gradually until you reach your desired sauce consistency.

Nutrition

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