Spaghetti Cacio e Pepe (Printable)

Roman classic featuring spaghetti tossed with Pecorino Romano and cracked black pepper in a creamy, peppery sauce.

# What You'll Need:

→ Pasta

01 - 14 oz spaghetti

→ Cheese & Spices

02 - 1 cup Pecorino Romano cheese, finely grated
03 - 2 teaspoons freshly cracked black pepper, plus extra for serving

→ Others

04 - Salt for pasta water

# How To Make:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente. Reserve 1 cup of pasta cooking water before draining.
02 - In a large skillet over low heat, toast the black pepper for 1 to 2 minutes until fragrant.
03 - Add approximately ½ cup of reserved hot pasta water to the skillet with pepper and let it simmer.
04 - Add drained spaghetti to the skillet and toss to coat evenly in the peppery water.
05 - Gradually sprinkle in Pecorino Romano while tossing and stirring vigorously until cheese melts and forms a creamy sauce. Add more reserved pasta water as needed to achieve silky texture.
06 - Serve immediately, topped with additional Pecorino Romano and freshly cracked black pepper.

# Expert Advice:

01 -
  • It feels like magic when the cheese melts into that glossy sauce with nothing but pasta water.
  • You can make it on a Tuesday night with ingredients you probably already have.
  • The pepper blooms in the pan and fills your whole kitchen with warmth.
  • Its impressive enough for company but forgiving enough for a solo dinner.
02 -
  • If the pan is too hot when you add the cheese, it will seize into rubbery clumps instead of melting.
  • The pasta water is not optional, it's the emulsifier that makes the sauce cling and shine.
  • Grate the cheese as fine as you can, the smaller the pieces, the faster and smoother they melt.
03 -
  • If the sauce breaks and looks greasy, add a splash of cold water and toss hard, it will come back together.
  • Save more pasta water than you think you need, you can always pour it out but you can't get it back.
  • Warm your serving bowls in the oven first, it keeps the sauce from tightening up too fast.
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