Name: Cacio E Pepe Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 tsp whole black peppercorns; 5 cups water; Kosher salt, to taste; 12 oz spaghetti or tonnarelli; 5 oz pecorino P.D.O., finely grated (about 2 1/2 cups)

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Introduction

Cacio e pepe is a classic Roman pasta dish that combines simple ingredients for an incredibly flavorful result. With just black pepper, Pecorino cheese, and pasta, this recipe creates a creamy, peppery sauce perfect for a quick weeknight meal or an impressive dinner.

Two white plates hold simple spaghetti dishes with about one layer of noodles each, twisted loosely in a circular shape. The spaghetti is creamy light yellow with a smooth texture, sprinkled with black pepper and grated cheese that adds a light crumbly layer on top. One plate has a silver fork resting on the edge with noodles twirled around it. Next to the plates, a small white bowl is filled with cracked black pepper, showing its coarse texture. On the white marbled surface, there is a block of cheese with a few small broken pieces near it, adding a rough, pale yellow contrast to the smooth noodles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp. whole black peppercorns
5 cups water

Kosher salt
12 oz. spaghetti or tonnarelli

5 oz. Pecorino P.D.O., finely grated (about 2 1/2 cups)

Instructions

Step 1: Heat a large, high-sided stainless steel skillet over medium-high heat. Toast the peppercorns, stirring occasionally, until fragrant, about 2 to 3 minutes. Let them cool slightly.

Step 2: Transfer the toasted peppercorns to a mortar and pestle and crush until fine crumbs form. Alternatively, place them in a resealable bag and crush with a heavy skillet or rolling pin.
Step 3: Fill the same skillet with water and generously season with kosher salt. Add the spaghetti and cook, stirring occasionally, until al dente according to package directions. Some liquid will remain in the skillet to help create the sauce.
Step 4: Remove the skillet from heat. Stir in the crushed peppercorns until well combined. Gradually add the grated Pecorino cheese, about 2 tablespoons at a time, tossing frequently with tongs. Add up to 1/4 cup of the hot pasta water if needed to help form a glossy sauce.

Tips & Variations

Use freshly cracked black pepper for a more intense flavor and aroma.
If Pecorino is unavailable, try substituting with Parmigiano-Reggiano for a milder taste.
Reserve extra pasta cooking water to adjust the sauce consistency if it becomes too thick.

Serve immediately for the best texture and flavor, as the sauce can thicken upon standing.

Storage

Store leftover cacio e pepe in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to loosen the sauce and restore creaminess.

How to Serve

The image shows a close-up of creamy spaghetti coated in a pale yellow sauce with visible specks of black pepper, twisting up from a shiny silver pan using wooden tongs held by a woman's hand. The spaghetti looks smooth and glossy, with the sauce evenly covering each strand. In the background, there is a white plate holding chunks of pale yellow cheese. The setting is on a white marbled surface, making the colors of the pasta and cheese stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while spaghetti or tonnarelli are traditional, you can use other long pasta like linguine or bucatini. Just adjust the cooking time as needed.

How do I prevent the cheese from clumping?

Gradually add the cheese while tossing constantly and incorporate some hot pasta water as needed. This helps the cheese melt smoothly and forms a creamy sauce instead of clumping.