Cacio e Pepe

Rome's legendary three-ingredient pasta — just pasta, Pecorino Romano cheese, and black pepper. Deceptively simple but incredibly satisfying, with a silky, peppery cheese sauce that clings to every strand.

Prep
5 min
Cook
15 min
Servings
4
Calories
450
Difficulty
Medium
Cuisine
Italian
Cacio e Pepe - Dinner recipe

Ingredients

  • • 1 lb tonnarelli or spaghetti
  • • 2 cups finely grated Pecorino Romano cheese
  • • 2 tablespoons freshly cracked black pepper
  • • Salt for pasta water

Instructions

  1. Step 1: Bring a large pot of generously salted water to a boil. Cook pasta until 1 minute short of al dente. Reserve 2 cups of starchy pasta water before draining.
  2. Step 2: While pasta cooks, toast the black pepper in a large, dry skillet over medium heat for 1-2 minutes until fragrant.
  3. Step 3: Add 1 cup of pasta water to the skillet with the pepper. Let it simmer for 1 minute.
  4. Step 4: In a large bowl, combine the grated Pecorino Romano with 1/2 cup of warm pasta water. Stir vigorously with a fork until it forms a smooth, creamy paste.
  5. Step 5: Add the drained pasta to the pepper skillet. Toss over low heat, gradually adding the cheese paste while tossing constantly.
  6. Step 6: Add more pasta water a splash at a time, tossing vigorously, until a smooth, creamy sauce coats every strand. The starch in the water emulsifies the cheese.
  7. Step 7: Serve immediately with an extra crack of black pepper and more Pecorino on top.