Ingredients
- Spaghetti: 6 ounces (170g)
- Pecorino Romano cheese: 1 cup (finely grated, about 3-4 oz)
- Freshly ground black pepper: 2 teaspoons (plus extra for garnish)
- Salt: 1 teaspoon (for pasta water)
- Cold water: 1/4 cup
- Pasta cooking water: 1 1/2 cups (reserved)
Instructions
- Step 1: Bring a large pot of water to a boil. Add 1 teaspoon of salt, then cook the spaghetti according to package directions until al dente. Before draining, reserve about 1 1/2 cups of the starchy pasta cooking water.
- Step 2: While the pasta cooks, finely grate the Pecorino Romano cheese. In a small bowl, combine the grated Pecorino with 1/4 cup of cold water and mix vigorously to form a thick, smooth paste. Set aside.
- Step 3: In a large, dry skillet (preferably non-stick), toast 2 teaspoons of freshly ground black pepper over medium heat for 1-2 minutes, until fragrant. Add about 1/2 cup of the reserved pasta cooking water to the skillet and bring to a simmer, scraping up any pepper bits.
- Step 4: Drain the spaghetti and immediately transfer it to the skillet with the pepper water. Remove the skillet from the heat to prevent the cheese from clumping.
- Step 5: Gradually add the Pecorino paste to the pasta in the skillet, tossing vigorously with tongs. Continuously toss the pasta, adding additional reserved pasta water (a tablespoon at a time) as needed, until a creamy, emulsified sauce forms that beautifully coats the spaghetti. The heat from the pasta and the water will melt the cheese into a luscious sauce.
- Step 6: Serve immediately, garnished with extra freshly ground black pepper and a sprinkle of Pecorino Romano cheese, if desired.
Notes
- While Cacio e Pepe is truly best enjoyed fresh, any delicious leftovers can be stored in an airtight container in the refrigerator for up to one day, though the sauce may lose some of its original creaminess.
- To gently reheat, add a splash of reserved pasta water or a little regular water to a skillet with the pasta and warm over very low heat, tossing continuously until just warm and saucy again, avoiding high heat which can make the cheese seize.
- Complement the richness of your Cacio e Pepe with a simple side salad dressed with a light vinaigrette, or some quickly sautéed greens like spinach or broccolini for a refreshing contrast.
- For that perfect silky sauce, remember to take the skillet off the heat before adding the Pecorino paste and add additional reserved pasta water just a tablespoon at a time, tossing vigorously, until your sauce is beautifully emulsified and coats every strand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe (approx. 1.5 cups prepared)
- Calories: 485
- Sodium: 510mg
- Fat: 17g
- Saturated Fat: 10g
- Trans Fat: 0.3g
- Protein: 1g