Cacio e Pepe (Roman Pasta with Cheese & Pepper) | CookOS

Cacio e Pepe

Name: Cacio e Pepe (Roman Pasta with Cheese & Pepper)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 3.5 oz spaghetti; 1 tbsp coarsely ground black pepper, plus more for garnish; 1.5 cups Pecorino Romano cheese, finely grated; 1 cup hot reserved pasta water, or as needed

Cacio e Pepe is an authentic Roman pasta dish that uses just three main ingredients—Pecorino Romano, black pepper, and pasta water—to achieve a creamy, peppery sauce without cream or butter.

🌍Italian 🏷️Cacio e pepe 🏷️Pasta 🏷️Spaghetti 🏷️Pecorino 🏷️Black pepper

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Total

15 min

Servings

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

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Ingredients

3.5 oz spaghetti
1 tbsp coarsely ground black pepper, plus more for garnish
1.5 cups Pecorino Romano cheese, finely grated
1 cup hot reserved pasta water, or as needed

4 Ingredients

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Instructions

1
Cook spaghetti in salted water according to package directions. Before draining, reserve at least 1 cup of the starchy pasta water.
2
In a large, hot skillet, toast the coarsely ground black pepper for 1-2 minutes until fragrant.
3
Turn the heat to low and add a ladle of the hot pasta water to the skillet to stop the pepper from burning.
4
Add the grated Pecorino cheese in batches, along with more pasta water, whisking vigorously and continuously to create a smooth, creamy sauce. Avoid clumping by managing the heat and adding liquid as needed.
5
Add the cooked al dente spaghetti directly to the skillet with the sauce.
6
Toss the pasta thoroughly to coat, adding a splash more pasta water and a bit more cheese if needed to achieve a silky, emulsified sauce that clings to the noodles.
7
Twirl the pasta onto a plate, pour any remaining sauce over the top, and finish with an extra sprinkle of black pepper.

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Tips & Notes

Pro tips

Reserve pasta water before draining—the starch is essential for emulsifying the cheese into a silky sauce
Toast the coarsely ground black pepper in the empty pan for 30 seconds to release oils and intensify flavor before adding pasta
Add cheese gradually off heat while stirring constantly to prevent clumping and ensure a smooth, creamy sauce
Serve immediately in warmed bowls; the sauce continues to thicken as it cools, so err on the side of slightly looser than your target consistency

Substitutions

Pecorino Romano → Parmigiano-Reggiano (milder, less salty; adjust salt to taste)
Spaghetti → Tonnarelli or Bucatini (similar texture and sauce cling)

Storage & make-ahead

Cacio e Pepe does not store well due to sauce texture changes; best consumed immediately after cooking.

Common Questions

Why is my cacio e pepe sauce breaking or becoming grainy?

The sauce breaks when the cheese clumps instead of emulsifying. Prevent this by tossing hot pasta with the pepper off heat first, then adding grated cheese slowly while stirring constantly and adding pasta water gradually to keep it creamy.

Can I make cacio e pepe ahead of time?

Cacio e pepe is best served immediately after cooking, as the sauce doesn't hold well. Cook it fresh to order for the best creamy texture.

What type of black pepper should I use?

Use coarsely ground black pepper rather than finely ground for better texture and flavor. Coarse pepper distributes throughout the sauce and provides pleasant texture.

Can I substitute the Pecorino Romano cheese?

Pecorino Romano is traditional and irreplaceable for authentic flavor, but Parmigiano-Reggiano can be used as a substitute, though it will taste milder and less salty.

How much pasta water should I use?

Start with 1 cup of hot, starchy pasta water and add more as needed to achieve a creamy sauce consistency. The starch in the water helps emulsify the cheese.