Description
Cacio e Pepe is a classic Roman pasta dish highlighting the simple yet bold flavors of coarsely ground black pepper and sharp Pecorino Romano cheese tossed with perfectly al dente spaghetti in a creamy, luscious sauce made with olive oil and butter. This recipe is quick and easy, delivering an authentic taste of Italy with minimal ingredients and effort.
Ingredients
Scale
Pasta and Sauce
- 4 tablespoons (60ml) extra-virgin olive oil, divided
- Coarsely ground black pepper, to taste
- 1/2 pound (225g) spaghetti
- Kosher salt, to taste
- 2 tablespoons (30g) unsalted butter
- 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving
Instructions
- Toast Pepper and Heat Oil: Heat 3 tablespoons of olive oil and about a teaspoon of coarsely ground black pepper in a medium skillet over medium-low heat. Cook until the oil is fragrant and the pepper begins to sizzle lightly, about 1 minute. Remove from heat and set aside to infuse.
- Cook Spaghetti: In a large skillet, place the spaghetti and cover with water. Add a pinch of kosher salt. Bring to a boil over high heat, stirring occasionally with a fork or wooden spoon to prevent the pasta from sticking. Cook until al dente, typically about one minute less than package instructions recommend.
- Reserve Pasta Water and Combine: Transfer 2 to 3 tablespoons of the hot pasta cooking water into the skillet with the olive oil and toasted pepper mixture. Stir in the unsalted butter until melted.
- Toss Pasta in Sauce: Using tongs, lift the spaghetti out of the water and add it to the skillet with the oil, butter, and pepper mixture.
- Add Cheese and Adjust Sauce: Add the grated Pecorino Romano cheese and the remaining 1 tablespoon olive oil to the skillet. Stir vigorously with a fork until the cheese melts completely and combines with the fats to form a creamy sauce coating the pasta strands.
- Adjust Consistency: Add additional pasta water a few tablespoons at a time as needed, reheating the skillet gently until the sauce is silky and coats the spaghetti evenly.
- Season and Serve: Taste and adjust seasoning with salt and more black pepper as desired. Serve immediately, passing extra Pecorino Romano and black pepper at the table.
Notes
- This traditional Roman recipe relies on the perfect balance of simple ingredients — pasta, black pepper, and Pecorino Romano — to create a flavorful, creamy sauce without cream.
- Using finely grated Pecorino and properly reserved pasta water is key to achieving the silky texture of the sauce.
- Be sure not to overcook the spaghetti; al dente texture ensures the sauce clings well.
- To intensify the pepper flavor, freshly crack black peppercorns yourself rather than using pre-ground.
Nutrition
- Serving Size: 1 serving (approximately 1/3 of recipe)
- Calories: 581 kcal
- Sugar: 2 g
- Sodium: 382 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 40 mg
