Cacio E Pepe Recipe
Pecorino Romano, Fresh Cracked Black Pepper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring about 4 liters of water to a rolling boil. Add 1 tablespoon of salt.
- 2
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.
- 3
Reserve Pasta Water
Before draining, reserve about 1 cup of the pasta cooking water. Then drain the spaghetti.
Making the Sauce
- 4
Mix Cheese and Pepper
In a large mixing bowl, combine the grated Pecorino Romano cheese and the fresh cracked black pepper. Mix well to combine.
- 5
Combine with Pasta
Add the drained spaghetti to the mixing bowl with the cheese and pepper mixture. Toss to coat the spaghetti in the cheese and pepper.
- 6
Adjust Consistency
Gradually add reserved pasta water a little at a time, tossing the spaghetti until the sauce is creamy and coats the pasta evenly.
Serving
- 7
Plate and Serve
Divide the Cacio e Pepe into serving dishes. Optionally, garnish with extra grated Pecorino Romano and more cracked black pepper to taste.
