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Creamy Cacio e Pepe Pasta

creamy cacio e pepe pasta - featured image

A simple and comforting Roman pasta dish featuring spaghetti tossed with pecorino romano cheese, freshly cracked black pepper, and starchy pasta water to create a creamy, peppery sauce without cream.

Ingredients

Scale
  • 12 ounces spaghetti or tonnarelli pasta
  • 1 cup (about 100 grams) finely grated Pecorino Romano cheese
  • 2 teaspoons freshly cracked black pepper
  • Salt for pasta water
  • About 1 cup (240 ml) reserved pasta water
  • Optional: 1 tablespoon unsalted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt per 4 quarts (4 liters) of water. The water should taste briny like the sea.
  2. Add the pasta and cook until just shy of al dente, about 8 minutes. Stir occasionally to prevent sticking.
  3. Reserve about 1 cup (240 ml) of the pasta water before draining the pasta.
  4. Drain the pasta without rinsing to keep the starch on the noodles.
  5. Toast the black pepper in a large skillet over medium heat for 1-2 minutes until fragrant.
  6. Add the drained pasta to the skillet and toss to coat with the toasted pepper.
  7. Lower the heat to medium-low and slowly add about ½ cup of the reserved pasta water, stirring constantly.
  8. Gradually sprinkle in the finely grated Pecorino Romano cheese, stirring vigorously to combine and form a creamy sauce. Add more pasta water if needed to reach desired creaminess.
  9. If using, stir in the butter to add silkiness and balance the sharpness of the cheese.
  10. Taste and adjust seasoning with more pepper or cheese if desired. Serve immediately while warm.

Notes

Grate the cheese finely to prevent clumping. Toast black pepper before adding pasta for enhanced flavor. Use reserved pasta water to emulsify the sauce and achieve creamy texture. Serve immediately for best taste. For gluten-free option, substitute pasta accordingly. Butter is optional for extra silkiness.

Nutrition

Keywords: cacio e pepe, creamy pasta, pecorino romano, black pepper pasta, Roman pasta recipe, easy pasta recipe, comfort food