Spaghetti Cacio e Pepe (Print)

Luxurious Roman spaghetti with Pecorino Romano cheese and cracked black pepper creating a silky, savory sauce. Ready in 25 minutes.

# Components:

→ 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

→ Seasonings

04 - Salt for pasta water

# Directions:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta cooking water before draining.
02 - Meanwhile, in a large skillet over low heat, toast the black pepper for 1-2 minutes until fragrant.
03 - Add approximately 1/2 cup of the reserved hot pasta water to the skillet with pepper and let it simmer gently.
04 - Add drained spaghetti to the skillet and toss to coat evenly in the peppery water.
05 - Gradually sprinkle in the Pecorino Romano while tossing and stirring vigorously until the cheese melts and creates a creamy sauce. Add reserved pasta water as needed to achieve silky consistency.
06 - Serve immediately in warm bowls, topped with additional Pecorino Romano and freshly cracked black pepper.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen but you'll be done before the table is even set.
  • The sharp bite of Pecorino and the warmth of pepper create a flavor that feels both comforting and alive.
  • You only need a handful of ingredients and they turn into something that feels like a secret.
  • It's the kind of dish that makes you look like you know what you're doing even if it's your first try.
02 -
  • If the pan is too hot when you add the cheese it will seize into a grainy mess instead of melting smoothly.
  • Pre-grated cheese from a bag won't work, it has additives that prevent it from melting into a real sauce.
  • The pasta water is not optional, it's what binds the cheese and pepper into something cohesive instead of a pile of dry noodles with clumps.
03 -
  • Use a skillet that's big enough to toss the pasta freely, a cramped pan makes it harder to get the sauce smooth.
  • If the sauce breaks and looks oily, add a splash of cold pasta water and toss vigorously off the heat until it comes back together.
  • Taste the pasta water before you drain, it should be as salty as the sea, because that's the only seasoning the pasta itself will get.
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