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
Scale
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.
