Classic Cacio e Pepe: Simple Black Pepper Pasta - Easy
Cacio e Pepe
Silky, peppery pasta with Pecorino Romano, ready in under 25 minutes.
Nutrition (per serving)
Cacio e Pepe is the kind of dish that feels simple and brilliant at the same time — three basic ingredients transformed with technique. I love how a few minutes and the right pasta water can turn grated Pecorino and cracked black pepper into a lusciously coating sauce that clings to each strand.
This version is tuned for home cooks: toast the pepper for perfume, reserve just enough starchy pasta water, and whisk quickly to make a creamy emulsion. It’s perfect for a fast weeknight dinner or an elegant, effortless meal for two.
Ingredients
- Spaghetti:8 oz
- Pecorino Romano, finely grated:1 1/4 cup
- Black peppercorns, coarsely cracked:2 tbsp
- Kosher salt (for pasta water):1 tbsp
- Unsalted butter (optional, for silkiness):1 tbsp
- Extra Pecorino for serving:2 tbsp
Instructions
-
Bring a large pot of water to a rolling boil and salt it generously with 1 tbsp kosher salt.
-
While the water heats, finely grate the Pecorino and gently toast the cracked black pepper in a dry skillet over medium heat until fragrant, about 1 minute; remove from heat.
-
Cook the spaghetti until very al dente according to package directions (about 8–9 minutes), stirring occasionally. Reserve 1 1/2 cups of the starchy pasta water before draining.
-
In a wide bowl or shallow skillet, add 1/2 cup of the reserved hot pasta water and whisk in the grated Pecorino a little at a time to create a smooth, slightly loose emulsion (work quickly to avoid clumping).
-
Add the toasted cracked pepper to the cheese emulsion and taste for seasoning.
-
Return the drained pasta to the pot or a warm skillet set over low heat. Pour the cheese and pepper emulsion over the pasta and toss vigorously, adding more reserved pasta water a few tablespoons at a time until the sauce becomes glossy and evenly coats the strands.
-
If using, stir in the butter for extra silkiness and toss again to combine. Adjust with salt or more cheese to taste.
-
Serve immediately, finishing each plate with a generous crack of black pepper and a sprinkle of extra Pecorino.
Tips & Notes
- Grate the cheese fresh and finely — pre-grated cheese won’t melt smoothly.
- Work quickly and use hot, starchy pasta water to coax the Pecorino into a creamy emulsion.
- Toast the pepper lightly to deepen its flavor but don’t burn it — it only needs a few seconds.
- If the sauce clumps, add a splash more hot pasta water and whisk vigorously to smooth it out.
