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High-angle shot of classic Cacio e Pepe in a matte-white bowl with thick ivory sauce and cracked pepper kernels. (Cacio e Pepe Recipe)

Cacio e Pepe Recipe: The Ultimate Guide to Creamy Roman Pasta

Authentic Cacio e Pepe Recipe featuring al dente spaghetti coated in a thick, glossy Pecorino Romano sauce with coarsely cracked black pepper. A minimalist Roman classic perfected for home cooks.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Spaghetti 340g, preferably bronze-cut
  • 1.5 cups Pecorino Romano cheese 150g, finely grated
  • 2 tbsp Black peppercorns 12g, coarsely cracked
  • 1 tbsp Sea salt For pasta water
  • 1.5 cups Pasta water 350ml, reserved from boiling

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large Skillet For emulsifying sauce
  • 1 Microplane or Fine Grater For the cheese
  • 1 Mortar and Pestle For cracking peppercorns

Method
 

Preparation
  1. Bring a pot of salted water to boil. Add spaghetti and cook until 2 minutes before al dente.
  2. Toast coarsely cracked pepper in a large skillet over medium heat for 2 minutes until fragrant.
  3. Mix finely grated Pecorino Romano with a small amount of warm pasta water to form a smooth paste.
  4. Transfer pasta to skillet with toasted pepper and a splash of pasta water. Turn off heat, stir in cheese paste, and toss until glossy.
  5. Plate the pasta in a tall swirl and garnish with more cracked pepper and grated cheese.

Notes

Always use freshly grated cheese to avoid clumping.
Turn off the heat before adding cheese to ensure a silky emulsion.