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Pasta Cacio e Pepe

Pasta cacio e pepe is a classic Roman pasta with a silky, glossy cheese-pepper sauce made by tossing spaghetti with Pecorino Romano and reserved hot pasta water. Coarse toasted black pepper and continuous stirring help the sauce emulsify so it coats every strand.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti or tonnarelli
  • 12 oz spaghetti or tonnarelli
Coarse black peppercorns
  • 2 tbsp coarse black peppercorns
Unsalted butter (optional)
  • 2 tbsp unsalted butter optional, for extra creaminess
Pecorino Romano cheese
  • 1.5 cup finely grated Pecorino Romano cheese
Reserved hot pasta water
  • 1 cup reserved hot pasta water
Freshly cracked black pepper (for serving)
  • 0.25 tsp freshly cracked black pepper for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the pasta and prep the water
  1. Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package directions.
  2. Reserve 1 cup of the hot pasta water before draining the pasta. Keep the water hot so it emulsifies smoothly with the cheese.
Toast and perfume the pepper
  1. Crush the black peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan. Aim for a mix of coarse bits and smaller fragments.
  2. Toast the crushed black pepper in a large skillet over medium heat for 1–2 minutes until fragrant. Watch closely so it doesn’t burn.
Emulsify the cacio e pepe sauce
  1. Add the butter, if using, and allow it to melt gently. Stir once or twice so it coats the bottom of the skillet.
  2. Transfer the cooked pasta directly to the skillet. Add about 1/2 cup of the reserved pasta water and toss vigorously to coat the pasta.
  3. Reduce the heat to low. Gradually sprinkle in the Pecorino Romano while continuously tossing the pasta.
  4. Add additional pasta water a little at a time until a smooth, glossy sauce forms and coats every strand. Keep tossing so the cheese emulsifies instead of clumping.
  5. Continue tossing for 1–2 minutes until the sauce becomes silky and creamy without clumping. Remove from heat as soon as it looks glossy.
Serve
  1. Serve immediately with extra Pecorino Romano and freshly cracked black pepper. Add a final pepper shower right before eating.

Notes

Pro tip: keep the heat on low once the cheese goes in—continuous tossing and a splash of reserved pasta water are what create the smooth, glossy emulsion. Store leftovers in an airtight container in the fridge for up to 2 days; rewarm gently with a splash of hot water to loosen the sauce. Freezing is not recommended because the cheese sauce can break. For a dairy-light swap, use a high-quality aged hard cheese alternative that melts well, though texture and flavor will change.