Cacio e Pepe
A simple Roman pasta dish that transforms just three ingredients—pecorino, black pepper, and pasta—into one of Italy’s most iconic comfort foods.
Equipment
- Large pot
- Large sauté pan or skillet
- Cheese grater
- Ladle
- Pasta tongs or fork
Ingredients
- 16 oz spaghetti or tonnarelli
- 2 cups finely grated Pecorino Romano cheese
- 2 tsp freshly ground black pepper more to taste
- 1.5 cup reserved pasta water you may not use it all
- Salt only for pasta water—go light since Pecorino is salty
Instructions
- Bring a large pot of lightly salted water to a boil and cook the pasta until just al dente. Reserve 1.5 cups of pasta water before draining.
- In a large, warmed bowl, add the finely grated Pecorino Romano and freshly ground black pepper. Warm the bowl by letting it sit over the pot of steaming pasta water for a minute if needed.
- Add about 1/2 cup of the hot pasta water and mix with a spatula to form a thick cheese paste. Use more water gradually if the paste seems too dry.
- Add the drained pasta directly into the bowl and toss quickly, using tongs to coat the pasta evenly. Add more pasta water as needed, 1–2 tablespoons at a time, to create a silky, glossy sauce.
- Serve immediately, topped with a bit more Pecorino and a fresh grind of black pepper.
Notes
- Use high-quality Pecorino Romano, not pre-shredded cheese—it won’t melt properly.
- Freshly cracked pepper is essential; it’s one of the stars of the dish.
- Use spaghetti, tonnarelli, or bucatini for authenticity.