If you’re craving a dish that’s both elegant and incredibly simple, this Spaghetti Cacio e Pepe Recipe is about to become your new go-to. It’s a classic Italian pasta that captures the magic of just a few pantry staples—spaghetti, Pecorino Romano cheese, freshly ground black pepper, and a bit of pasta water—coming together to create a luscious, peppery sauce. It’s the kind of meal that feels sophisticated but comes together in under 20 minutes, perfect for a cozy dinner or impressing friends with zero fuss.
Ingredients You’ll Need
These ingredients might be few, but they are absolutely essential, each one playing a starring role in building the signature creamy texture and bold flavor that define this Spaghetti Cacio e Pepe Recipe.
- 12 oz spaghetti: The classic pasta choice here, its long, slender shape perfectly holds onto the creamy sauce.
- 1 cup Pecorino Romano cheese, finely grated: This salty, sharp cheese is the heart of the dish, melting into the sauce for that iconic taste.
- 1 ½ tsp freshly ground black pepper: Toasty and fragrant, it adds the necessary kick and depth.
- 1 tbsp unsalted butter (optional): A touch of richness that makes the sauce even smoother and silkier.
- Salt, for boiling water: To season the pasta perfectly from the inside out.
How to Make Spaghetti Cacio e Pepe Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil and add your spaghetti. The key here is to cook it until just shy of al dente—about one minute less than what the package suggests—since it will finish cooking in the sauce later. Before draining, scoop out and set aside one cup of that precious pasta water; it’s pure gold for making your sauce creamy.
Step 2: Toast the Pepper
In a large skillet over medium heat, toast the freshly ground black pepper for about one minute until fragrant. This step releases the pepper’s essential oils, transforming its flavor from ordinary to spectacularly aromatic, setting the stage for the sauce.
Step 3: Create the Base
Pour half a cup of the reserved pasta water into the skillet with the toasted pepper and bring it to a gentle simmer. This simple broth starts the magic by infusing the pepper’s flavor into the sauce’s liquid component.
Step 4: Combine Pasta and Sauce
Reduce the heat to low and add the drained spaghetti to the skillet. Toss vigorously so every strand gets coated with the warm pepper-infused water, allowing the flavors to meld beautifully.
Step 5: Melt the Cheese
Sprinkle in the finely grated Pecorino Romano cheese little by little, stirring continuously. Add more reserved pasta water as needed to coax the cheese into a smooth, creamy sauce that clings tenderly to every noodle. This is where the magic really happens—watching the sauce thicken to perfection.
Step 6: Enhance (Optional)
If you want to take things up a notch, stir in one tablespoon of unsalted butter. It melts into the sauce, adding luscious creaminess and a subtle richness that makes this Spaghetti Cacio e Pepe Recipe downright irresistible.
Step 7: Finish and Serve
Keep tossing the pasta until the sauce wraps around the spaghetti flawlessly. Serve immediately, topping with extra Pecorino Romano and freshly ground black pepper for that final touch of flavor and presentation flair.
How to Serve Spaghetti Cacio e Pepe Recipe
Garnishes
A sprinkle of additional Pecorino Romano cheese and a generous crack of black pepper on top not only heighten the flavor but add a textured, inviting look. Fresh parsley can bring a pop of green and a subtle brightness if you want a tiny twist.
Side Dishes
A light green salad with a tangy vinaigrette or roasted vegetables work beautifully alongside this pasta, balancing the richness and complementing the peppery notes. Crusty bread is a perfect partner too, ideal for soaking up any leftover sauce.
Creative Ways to Present
Try serving this Spaghetti Cacio e Pepe Recipe in individual shallow bowls or rustic pasta plates for an inviting, shared meal vibe. For a fun twist, plate it inside hollowed-out Parmesan cheese wheels to enhance both the presentation and the cheesy flavor profile.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. The sauce may thicken as it cools, so don’t worry if it looks less creamy—it just needs a little care when reheating.
Freezing
Because of the cheese and pepper sauce, freezing this dish isn’t ideal as the texture can become grainy and separate when thawed. It’s best enjoyed fresh or stored briefly in the fridge.
Reheating
Gently reheat leftovers in a skillet over low heat. Add a splash of water or broth to loosen the sauce and stir continuously to bring back its creamy consistency. Avoid microwaving if possible, as it can make the cheese clump and the pasta dry out.
FAQs
What makes Spaghetti Cacio e Pepe Recipe so special?
It’s the simplicity and harmony of just a few ingredients working together—sharp Pecorino Romano, peppery aroma, and the starchy pasta water creating a perfectly creamy sauce without any cream.
Can I use a different cheese?
Pecorino Romano is traditional and ideal because of its saltiness and texture, but you can experiment with Parmesan or a mix if that’s what you have on hand, though it will change the flavor profile slightly.
Is it okay to add butter?
Absolutely! Butter isn’t traditional, but it gives the sauce a silkier texture and richer taste if you prefer a creamier feel.
How do I avoid clumping of the cheese?
Gradually add the cheese while continuously tossing the pasta and sauce, and use warm pasta water to help the cheese melt evenly. Patience and gentle stirring are key.
Can this recipe be doubled?
Yes, you can safely double the ingredients, just make sure to use a larger pan for tossing so the sauce combines smoothly with all the pasta.
Final Thoughts
Once you try this Spaghetti Cacio e Pepe Recipe, it’s likely to become a beloved staple in your kitchen. It’s a stunning example of how a handful of humble ingredients can come together to create something truly extraordinary. So grab your pasta, cheese, and pepper, and treat yourself to this deliciously simple Italian classic tonight!
Print
Spaghetti Cacio e Pepe Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Spaghetti Cacio e Pepe is a classic Roman pasta dish known for its simplicity and bold flavors. Made with just a few ingredients—spaghetti, Pecorino Romano cheese, freshly ground black pepper, and optional butter—this creamy, peppery pasta comes together quickly, making it an ideal weeknight meal or elegant dinner. The technique involves toasting the pepper to release its aroma and using reserved pasta water to create a luscious sauce that coats the noodles perfectly.
Ingredients
Ingredients
- 12 oz spaghetti
- 1 cup Pecorino Romano cheese, finely grated
- 1 ½ tsp freshly ground black pepper
- 1 tbsp unsalted butter (optional)
- Salt, for boiling water
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente, about 1 minute less than the package instructions specify. Before draining, reserve 1 cup of the pasta cooking water for the sauce.
- Toast the Pepper – Heat a large skillet over medium heat. Add the freshly ground black pepper and toast for about 1 minute until fragrant, releasing its essential oils.
- Create the Base – Pour ½ cup of the reserved pasta water into the skillet with toasted pepper. Bring this mixture to a gentle simmer to infuse the water with pepper flavor.
- Combine Pasta and Sauce – Reduce heat to low and add the drained spaghetti directly into the skillet. Toss well to coat the pasta evenly with the pepper-infused water.
- Melt the Cheese – Gradually sprinkle in the finely grated Pecorino Romano while continuously stirring and tossing the pasta. Add more reserved pasta water a little at a time as needed to help the cheese melt smoothly and create a creamy, emulsified sauce that clings to the noodles.
- Enhance (Optional) – For extra creaminess and richness, stir in 1 tablespoon of unsalted butter until melted and fully incorporated.
- Finish and Serve – Continue tossing the pasta until the sauce is silky and coats every strand. Serve immediately topped with additional Pecorino Romano cheese and freshly ground black pepper to taste.
Notes
- Be sure to reserve some pasta water before draining; this starchy water is essential for creating a smooth sauce.
- Use freshly ground black pepper for the best aroma and flavor.
- Pecorino Romano cheese should be finely grated to melt easily and create the right texture.
- If you prefer a richer dish, adding butter is optional but recommended.
- Serve immediately as this dish is best enjoyed fresh and hot.
