Lunch & Dinner · Italian / Rome
Authentic Roman Cacio e Pepe
Creamy, peppery and beautifully simple — this Roman classic transforms pasta, Pecorino Romano and black pepper into the ultimate Italian comfort food.
- Prep time
- 10
- Cook time
- 15
- Difficulty
- Easy
- Servings
- 2
Ingredients
- 200 g spaghetti or tonnarelli
- 100 g Pecorino Romano, finely grated
- 1½ tsp freshly ground black pepper
- Salt for the pasta water
- Pasta cooking water as needed
Instructions
- 1
Bring a pot of lightly salted water to a boil and cook the pasta until al dente.
- 2
Toast the freshly ground black pepper in a large dry pan over medium heat for about 30–60 seconds.
- 3
Add a small ladle of pasta water to the pan and reduce the heat.
- 4
Place the finely grated Pecorino Romano in a bowl and gradually mix in a little warm pasta water until you have a thick, smooth cream.
- 5
Transfer the pasta directly into the pan with the pepper, adding a little pasta water.
- 6
Remove the pan from the heat. Add the Pecorino mixture gradually while tossing the pasta continuously.
- 7
Add more pasta water if necessary until the sauce becomes silky and coats the pasta.
- 8
Serve immediately with extra Pecorino Romano and freshly ground black pepper.
Carla's Tip
The secret is temperature. Add the Pecorino after taking the pan off the heat and toss continuously — this helps create a silky sauce instead of clumps of cheese.
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