Indulge in a classic Italian recipe with our Cacio e Pepe, a perfect blend of creamy Pecorino Romano cheese and freshly cracked black pepper coating al dente pasta. With only a few ingredients, this authentic Roman dish is simple, delicious, and full of flavor. Discover the secrets to creating a silky, restaurant-quality sauce without cream or butter! Our recipe offers easy-to-follow steps, handy tips, and nutritional information, making it accessible for home cooks looking to recreate an Italian favorite. Perfect for a cozy dinner, this Cacio e Pepe recipe will elevate your pasta game and impress your guests.
In a large pot, bring water to a rolling boil to cook the pasta.Salt generously and add spaghetti. Cook according to package instructions until al dente. Reserve a cup of pasta water, then drain.
Toast the Pepper: While the pasta cooks, add freshly ground black pepper to a large skillet over medium heat. Toast for 1–2 minutes until aromatic.
Combine Water and Pepper: Add ½ cup of the reserved pasta water to the skillet, allowing it to simmer briefly. This creates a peppery base for the sauce.
Add Pasta and Cheese: Add the drained pasta to the skillet and remove it from the heat. Gradually sprinkle Pecorino Romano over the pasta, tossing with tongs to melt the cheese and create a creamy sauce. Adjust the sauce with more pasta water if needed to reach your desired consistency.
Serve: Plate immediately, garnishing with extra Pecorino Romano and a sprinkle of black pepper for that extra bite. Enjoy!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
