Classic Cacio e Pepe
Authentic Roman three-ingredient pasta tossed with freshly cracked toasted black pepper, aged Pecorino Romano, and starchy pasta water.
In a nutshell:This authentic italian classic cacio e pepe comes together in just 20 minutes with simple ingredients. The chef's secret: fine, cloud-like grated cheese melts instantly on contact with warm pasta water without clumping. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
This Classic Cacio e Pepe is Rome's ultimate culinary magic: just spaghetti, freshly cracked black pepper, and sharp aged Pecorino Romano cheese emulsified into a velvety, restaurant-grade cream sauce without heavy cream or butter. Ready in 20 minutes!
Key Equipment
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- Large wide skillet
- Stockpot (for pasta)
- Microplane fine grater
- Tongs
- Ladle
Chef's Pro-Tips
- Grate Pecorino on a microplane: Fine, cloud-like grated cheese melts instantly on contact with warm pasta water without clumping into rubbery lumps.
- Toast whole peppercorns in a dry skillet: Toasting cracked black peppercorns in the skillet for 1 minute before adding water blooms essential aromatic oils for incredible fragrance.
- Use concentrated starchy pasta water: Cook pasta in just enough salted water to cover it so the water becomes extra starchy, forming a stable emulsion that binds cheese into glossy silk.
Ingredients
4
servings
-
1 lb bronze-die spaghetti, tonnarelli, or bucatini, high-starch dried pasta
-
2 cups Pecorino Romano cheese, finely grated on a microplane, plus extra for serving
-
1 ½ tbsp whole black peppercorns, coarsely cracked in a mortar or pepper mill
-
1 ½ cups starchy pasta cooking water, reserved hot directly from the boiling pot
-
1 tbsp kosher salt, for salting pasta water moderately
Step-by-Step Instructions
Boil Pasta in Minimal Water
Bring a large pot of water to a boil, salted moderately (less salt than usual since Pecorino is naturally salty). Cook spaghetti 2 minutes shy of package directions until very al dente.
Toast the Black Pepper
While pasta cooks, place cracked black pepper in a large, deep skillet set over medium heat. Toast for 60 to 90 seconds until fragrant. Ladle in 1 cup of boiling starchy pasta water; it will bubble vigorously and form a savory pepper broth.
Mix the Cheese Paste
In a medium heat-proof bowl, place the finely grated Pecorino Romano. Ladle in 1/4 to 1/3 cup of warm pasta water and whisk vigorously with a fork until it forms a thick, smooth, lump-free paste.
Combine Pasta with Pepper Broth
Using tongs, transfer the al dente spaghetti directly into the bubbling skillet with the pepper broth. Toss vigorously over medium-low heat for 1 minute until the pasta absorbs liquid and starch coats the strands.
Emulsify Off Heat & Serve
Remove skillet completely from heat and let cool for 30 seconds. Scrape in the cheese paste. Toss and swirl vigorously with tongs, splashing in extra pasta water as needed, until a silky, glossy, creamy sauce coats every strand. Twirl into warm bowls and finish with extra grated Pecorino and cracked black pepper!
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Cheese clumps if the skillet is too hot or the cheese is grated too coarsely. Always remove skillet from heat before stirring in the cheese paste, and use microplane-grated Pecorino.
Traditional Roman Cacio e Pepe uses 100% Pecorino Romano for its sharp, salty sheep's milk punch, but a 50/50 blend with Parmigiano-Reggiano is delicious and milder.
Spaghetti, tonnarelli, or bucatini are ideal because their long strands coat beautifully in the glossy pepper-pecorino emulsion.
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