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Spaghetti Cacio e Pepe

A close-up of creamy Spaghetti Cacio e Pepe topped with grated cheese and black pepper.
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A classic Italian pasta dish that’s simple, comforting, and full of peppery flavor. Learn how to create a silky sauce with just a few ingredients.

Ingredients

Scale
  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 1 teaspoon freshly cracked black pepper, plus more for serving
  • 1 cup finely grated Pecorino Romano cheese, plus more for serving
  • Salt to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the black pepper and toast for about 30 seconds until fragrant.
  3. Reserve about 1.5 cups of the pasta cooking water before draining the spaghetti.
  4. Add the drained spaghetti directly to the skillet with the pepper and oil.
  5. Add about 1 cup of the reserved pasta water to the skillet. Toss well to combine.
  6. Gradually add the grated Pecorino Romano cheese, tossing constantly. The cheese and pasta water will emulsify to create a creamy sauce. Add more pasta water, a tablespoon at a time, if needed to reach your desired sauce consistency.
  7. Season with salt to taste.
  8. Serve immediately, garnished with extra Pecorino Romano cheese and black pepper.

Notes

  • Use freshly cracked black pepper for the best flavor.
  • Pecorino Romano cheese is traditional, but you can substitute Parmesan cheese if preferred.
  • Don’t be afraid to use the starchy pasta water; it’s key to creating the creamy sauce.

Nutrition

Find it online: https://spoonsprout.com/spaghetti-cacio-e-pepe-recipe/