Classic Cacio e Pepe
Traditional dish · Italian
A deceptively simple yet elegant Roman pasta dish, 'cheese and pepper,' made with Pecorino Romano cheese, black pepper, and pasta water to create a creamy, emulsified sauce.
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Ingredients
- Spaghetti400g
- Pecorino Romano cheese200g, finely grated
- Black pepper2-3 tsp, freshly cracked
- Saltto taste, for pasta water
Steps
- 1
Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente.
- 2
While the pasta cooks, toast the freshly cracked black pepper in a dry skillet over medium heat for about 1 minute until fragrant. Remove from heat.
- 3
Reserve about 2 cups of the starchy pasta water before draining the spaghetti.
- 4
Add about 1/2 cup of the hot pasta water to the skillet with the toasted pepper. Swirl to combine.
- 5
Add the drained spaghetti to the skillet. Toss vigorously.
- 6
Gradually add the finely grated Pecorino Romano cheese, a little at a time, while tossing the pasta continuously. Add more pasta water as needed, a tablespoon at a time, to create a creamy, emulsified sauce that coats the spaghetti. Do not let the cheese clump.
- 7
Serve immediately, garnished with extra cracked black pepper.
