Cacio e Pepe
A Roman pasta classic with spaghetti, Pecorino Romano, black pepper, and starchy pasta water.
Prep
10 minutes
Cook
12 minutes
Level
Medium
Serves
4
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Instructions
- 1
Cook spaghetti in well-salted water until just shy of al dente.
- 2
Toast black pepper in a dry skillet until fragrant.
- 3
Reserve pasta water, then transfer pasta to the skillet.
- 4
Add grated Pecorino and splashes of pasta water off the heat.
- 5
Toss until the cheese melts into a creamy sauce.
Tips
Grate cheese finely so it melts smoothly.
Let the pan cool briefly before adding cheese to reduce clumping.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cacio e pepe is best eaten right away.
- Reheat leftovers gently with water, knowing the sauce may not be as smooth.
Substitutions
- Use bucatini or tonnarelli instead of spaghetti.
- Use a blend of parmesan and Pecorino for a milder sauce.
What to Serve With
- Serve with a green salad.
- Add roasted broccoli or asparagus on the side.
Common Mistakes
- Do not dump cheese into boiling-hot pasta or it can seize.
- Do not drain all the pasta water; it is essential for the sauce.
Recipe FAQ
Why did my cheese clump?
The pan was likely too hot or the cheese was grated too coarsely.
Can I use parmesan?
Parmesan works in a pinch, but Pecorino Romano gives the classic salty bite.
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