Cacio e Pepe
This classic Roman pasta dish is deceptively simple, relying on a few high-quality ingredients to create a creamy, peppery sauce. The magic lies in emulsifying the grated cheese with starchy pasta water to coat each strand perfectly. It's a quick and satisfying meal that highlights the rich flavor of Pecorino Romano.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 518 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 200 gspaghetti
- 100 gpecorino romano cheese, finely grated
- 2 tspblack peppercorns, freshly cracked
- 1 pinchsalt
Equipment
grater · tongs · skillet · large pot
The method
Step by step
- 1
Bring a large pot of lightly salted water to a rolling boil.
About 5 min
Cook’s note: Use a generous amount of water to ensure the pasta cooks evenly and produces enough starchy water.
- 2
Add the spaghetti to the boiling water and cook according to package directions until al dente.
About 8 min
Cook’s note: Do not overcook the pasta; it will continue to cook slightly in the sauce.
- 3
While the pasta cooks, toast the black peppercorns in a large, dry skillet over medium heat for 1-2 minutes until fragrant.
About 2 min
Cook’s note: Toasting the peppercorns enhances their flavor significantly.
- 4
Remove the toasted peppercorns from the skillet and set aside a small amount for garnish.
About 1 min
Cook’s note: This step ensures a fresh, peppery finish.
- 5
Immediately after removing the peppercorns, add a ladleful of the pasta cooking water to the skillet and let it simmer gently.
About 1 min
Cook’s note: The starchy water is crucial for creating a creamy sauce.
- 6
Before draining the spaghetti, reserve about two cups of the starchy pasta water.
Cook’s note: You might not use all of it, but it's better to have extra.
- 7
Drain the spaghetti and immediately add it to the skillet with the simmering pasta water and most of the toasted black peppercorns.
About 1 min
Cook’s note: Work quickly to keep the pasta hot and prevent it from clumping.
- 8
Gradually add the finely grated pecorino romano cheese, stirring constantly and vigorously with tongs, adding more reserved pasta water as needed, until a creamy sauce forms.
About 2 min
Cook’s note: The key is to create an emulsion; don't add all the cheese at once, and keep stirring to prevent it from clumping.
- 9
Taste and adjust seasoning if necessary, though the Pecorino Romano is quite salty.
Cook’s note: Only add salt if absolutely needed, as the cheese is already salty.
- 10
Serve immediately, garnished with the reserved black peppercorns.
Cook’s note: Cacio e Pepe is best enjoyed fresh off the stove.
Per serving
Nutrition
- Calories
- 518kcal
- Protein
- 22.5g
- Carbs
- 72.5g
- Fat
- 14.5g
- Fibre
- 3g
- Sugar
- 3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Cacio e Pepe is best eaten immediately and does not store well.
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