Cacio e Pepe Recipe

plate of pecornio pasta (cacio e pepe) twirled with a fork

4.67 from 6 votes

You'll love this cheesy Pecorino pasta and pepper dish from Rome! Follow the process carefully to achieve a creamy Cacio e Pepe sauce.

Prep Time12

Cook Time9

Total Time21

Course: Main Course

Cuisine: Italian

Servings:

Calories: 409kcal

Author: Mamma C

Equipment

Ingredients

3.5 ounces finely grated Pecorino Romano cheese (1 ¼ cup, packed)
⅓ teaspoon black pepper (or more to taste)
⅔ cup reserved salted water from cooking your pasta (save extra water just in case)
½ pound spaghetti (or linguine or farfalle)

Instructions

Fill a large pasta pot ½ full with hot water (use just enough water to cook the spaghetti.) Place the pot on your stove over high heat. Add ¾ teaspoon salt and cover the pot. Place tongs nearby.
Use a handheld grater to grate the Pecorino extra finely, resulting in tiny strings instead of small balls. A box grater works well if you use the small holes. Don't use a blender.
When the water is boiling, stir in the spaghetti to submerge it. Cook it for two minutes less than the al dente time on the package, stirring occasionally so it doesn't stick.
When the pasta is ready, turn off the heat and keep the water in the pot. Use tongs to transfer the spaghetti to a clean stainless steel or glass bowl large enough to fit the cooked pasta. Let the spaghetti cool for 90 seconds, tossing occasionally with the tongs to let the steam out.
Add ⅓ teaspoon of pepper and ⅔ cup of the starchy pasta water to the spaghetti. Use the tongs to toss it and stir to combine.
Gradually add the grated Pecorino, stirring well after each addition to combine. Stir with the tongs until you see an emulsified sauce form, and it has evenly coated the pasta.
Serve the pasta immediately, with extra pepper on each serving, if desired. Save some pasta water to add if the spaghetti seems too dry or if the cheese flavor is too strong.
If you have any leftover Cacio e Pepe pasta, stir in a little extra reserved water. Store the spaghetti in an airtight container in the refrigerator for up to four days. Before reheating leftovers in the microwave, you can add a little olive oil or butter to the pasta.

Notes

It's important for the cooking water to be extra starchy to emulsify the sauce, so use just enough water to cook the pasta.
Temperature matters to prevent the cheese from clumping. Use tongs to remove the cooked spaghetti to a bowl instead of draining it, then let the pasta sit for 90 seconds to cool off.
The Pecorino must be finely grated, or it won't melt as smoothly.
This dish is best eaten immediately, or it will start to get dry. If there is any delay in serving anyone, you can stir in a little extra reserved cooking water to that portion.

Nutrition