Description
Spaghetti Cacio e Pepe is a classic Italian pasta dish from Rome featuring a creamy sauce made from Pecorino Romano cheese and freshly ground black pepper. This simple yet flavorful recipe uses just a few ingredients to create a rich and peppery pasta experience that’s ready in 20 minutes, perfect for a quick but elegant meal.
Ingredients
Scale
Ingredients
- 12 oz spaghetti
- 1 cup Pecorino Romano cheese, finely grated
- 1 ½ tsp freshly ground black pepper
- 1 tbsp unsalted butter (optional)
- Salt, for boiling water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente, about 1 minute less than the package instructions. Reserve 1 cup of the pasta water before draining the noodles.
- Toast the Pepper: While the pasta cooks, heat a large skillet over medium heat and toast the freshly ground black pepper for about 1 minute until fragrant to release its aroma and flavor.
- Create the Base: Pour ½ cup of the reserved pasta water into the skillet with the toasted pepper and bring the mixture to a gentle simmer, helping infuse the pepper flavor into the water.
- Combine Pasta and Sauce: Lower the heat to low and add the drained spaghetti into the skillet, tossing well to coat the noodles with the pepper-infused water evenly.
- Melt the Cheese: Slowly sprinkle in the finely grated Pecorino Romano cheese while continuously stirring the pasta to melt the cheese into a creamy sauce. Add additional pasta water as needed to achieve a smooth, silky texture.
- Enhance (Optional): For an extra rich and creamy finish, stir in 1 tablespoon of unsalted butter until melted and incorporated into the sauce.
- Finish and Serve: Toss the pasta until the cheese sauce clings smoothly to every strand. Serve immediately with extra grated Pecorino Romano and freshly cracked black pepper on top for added flavor.
Notes
- Be sure to reserve pasta water before draining, as it helps to create a creamy sauce without cream.
- Use freshly ground black pepper for the best flavor.
- The butter is optional but adds richness and smoothness to the sauce.
- Serve immediately for the best texture and taste.
- Stirring constantly while adding cheese ensures the sauce emulsifies properly.
