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A plate of freshly made Cacio e Pepe pasta, garnished with black pepper and grated Pecorino Romano cheese

Proven way to grow 6 perfect Cacio e Pepe

This classic Roman pasta dish, Cacio e Pepe, is surprisingly simple to make with a few quality ingredients, resulting in a creamy, peppery, and cheesy delight.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 500 g Spaghetti or Tonnarelli
Cheese & Pepper
  • 200 g Pecorino Romano finely grated
  • 15 g Black peppercorns freshly cracked
Other
  • Salt for pasta water

Equipment

  • Large pot
  • Dry pan
  • Large bowl

Method
 

Cooking
  1. Bring a large pot of salted water to a rolling boil for the pasta, ensuring enough water for a proper cook.
  2. While the water heats, toast the freshly cracked black peppercorns in a dry pan over medium heat until fragrant, then remove them and let cool.
  3. Cook the spaghetti or tonnarelli according to package directions until al dente, reserving at least 2 cups of the starchy pasta water before draining.
Assembling
  1. In a large bowl, combine the grated Pecorino Romano cheese with a ladleful of reserved pasta water and the toasted peppercorns to form a creamy paste.
  2. Add the drained, al dente pasta to the cheese mixture, tossing vigorously to coat evenly, ensuring the cheese melts into a smooth sauce.
  3. Gradually add more pasta water, a tablespoon at a time, until the sauce reaches your desired consistency, creamy and emulsified, not clumpy.
  4. Serve immediately, garnished with extra cracked black pepper and Pecorino Romano if desired, enjoying the rich, simple flavors of Cacio e Pepe.

Notes

The key to a good Cacio e Pepe is the emulsification of the pasta water with the cheese and pepper. Don't be afraid to experiment with the amount of pasta water to get the perfect creamy consistency. Using good quality Pecorino Romano and freshly cracked pepper makes a significant difference in flavor.