Cacio e Pepe
A classic Roman pasta dish made with Pecorino Romano, freshly cracked black pepper, and starchy pasta water.
Cacio e Pepe is a traditional Roman pasta dish whose name means cheese and pepper. Known for its simplicity, it highlights the character of Pecorino Romano and black pepper through careful technique rather than added ingredients.
- •12 oz spaghetti or tonnarelli
- •1 1/2 cups finely grated Pecorino Romano, plus more for serving
- •2 teaspoons freshly cracked black pepper, plus more for serving
- •Salt, for the pasta water
- 1
Bring a pot of water to a boil and salt it lightly, since Pecorino Romano is naturally salty.
- 2
Cook the pasta until just shy of al dente. Reserve at least 1 1/2 cups of the starchy pasta water before draining.
- 3
Meanwhile, toast the freshly cracked black pepper in a large skillet over medium heat for about 1 minute, until fragrant.
- 4
Add a small splash of pasta water to the skillet with the pepper.
- 5
In a bowl, combine the finely grated Pecorino Romano with enough warm pasta water to form a smooth, thick paste.
Finely grate the Pecorino Romano so it melts smoothly. Remove the pan from direct heat before adding the cheese mixture to help prevent clumping, and use starchy pasta water gradually until the sauce becomes creamy.