🇮🇹 Italy · Food
Cacio e Pepe
By eatmundo · July 6, 2026
A deceptively simple Roman pasta dish that perfectly embodies the 'less is more' philosophy. Featuring only Pecorino Romano cheese, black pepper, and pasta, it creates an incredibly rich and creamy sauce using just starchy pasta water. A true test of culinary technique, delivering profound flavor with minimal ingredients.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by freshly grating your 100g of Pecorino Romano cheese. Then, toast 1 tablespoon of freshly cracked black pepper in a dry pan over medium heat for about 1-2 minutes until it becomes fragrant. This step awakens the pepper's essential oils and enhances its aroma.
- 2
Bring a large pot of salted water to a rolling boil. Add 180g of spaghetti (or tonnarelli/bucatini) and cook according to package directions until al dente. Reserve at least 1 cup (240ml) of the starchy pasta water before draining.
- 3
While the pasta cooks, create a creamy paste for the sauce. In a large bowl, combine half of your grated Pecorino Romano with a few tablespoons of the hot, starchy pasta water. Whisk vigorously until you achieve a smooth, lump-free cream. Adjust water gradually; it should be thick but pourable.
- 4
Drain the al dente spaghetti, then immediately transfer it to the pan with the toasted black pepper. Add about 1/4 cup (60ml) of the reserved pasta water and toss continuously over low heat for about 30 seconds, allowing the pasta to absorb some of the peppery aroma.
- 5
Remove the pan from the heat. Pour the Pecorino cream over the pasta. Add the remaining grated Pecorino Romano and another splash of pasta water, about 1-2 tablespoons (15-30ml).
- 6
Toss everything together with tongs very quickly and vigorously. The heat from the pasta and water will melt the cheese, emulsifying it into a luscious, glossy sauce that clings perfectly to every strand. If the sauce is too thick, add more pasta water, one tablespoon at a time.
- 7
Serve immediately, garnishing each plate with a final sprinkle of freshly ground black pepper and a little extra grated Pecorino Romano if desired. The key is to serve it piping hot to maintain its creamy texture.
Frequently Asked Questions
Can I substitute Pecorino Romano with Parmesan, and how should it be grated?+
While Pecorino Romano is traditional for its sharp, salty flavor, Parmesan can be used for a milder taste. Grate both cheeses finely, ideally using a microplane, to ensure they melt smoothly into a creamy sauce.
What type of black pepper is best for Cacio e Pepe, and how should it be prepared?+
Freshly cracked black pepper is essential; pre-ground pepper lacks the necessary aroma and bite. Toast whole peppercorns lightly in a pan before cracking or grinding them to enhance their flavor significantly.
How can I prevent the Pecorino Romano cheese from clumping and ensure a smooth, creamy sauce?+
The key is to gradually add the hot, starchy pasta water to the finely grated cheese and pepper, stirring vigorously off the heat. Avoid adding the cheese directly to boiling water, as this will cause it to seize.
What is the ideal doneness for spaghetti in Cacio e Pepe, and why is it important for the sauce?+
Cook the spaghetti al dente, meaning slightly firm to the bite, as it will continue to cook when tossed with the hot sauce. The starchy cooking water is vital for emulsifying the sauce, so reserve plenty of it before draining the pasta.
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