Spaghetti Cacio e Pepe
A classic Roman pasta dish with just two main ingredients: cheese and pepper.
15m2Servings
Nutrition
471kcal
30gProtein
67gCarbs
9gFat
Ingredients
Spaghetti
200 g
Pecorino Romano Cheese
50 g
Black Pepper
to taste
1 pinch
Salt
for pasta water
to taste
Instructions
1Cook the Pasta
10m
10mBoil Water
Bring a large pot of salted water to a rolling boil.
Cook Spaghetti
Add spaghetti to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2Prepare the Cheese and Pepper
5m
5mGrate Cheese
Finely grate the Pecorino Romano cheese into a large serving bowl.
Add Pepper
Add a generous amount of freshly ground black pepper to the grated cheese.
Mix Cheese and Pepper
Stir the cheese and pepper together. The pepper should be finely ground to integrate well.
3Combine and Emulsify
2m
2mAdd Pasta Water
Ladle about 1/4 cup of the hot pasta water into the bowl with the cheese and pepper. Stir vigorously to create a creamy emulsion.
Add Drained Pasta
Using tongs, transfer the drained spaghetti directly into the bowl with the cheese mixture. Toss quickly to coat the pasta.
Add More Pasta Water
Add more pasta water, a tablespoon at a time, while tossing, until a smooth, creamy sauce coats the spaghetti. The starch in the water is key to emulsification.
4Serve
1m
1mPlate
Serve immediately in warm bowls.
Garnish
Garnish with extra grated Pecorino Romano cheese and a final grind of black pepper.
Tips
Use freshly grated Pecorino Romano for the best flavor and meltability.
The key to a creamy sauce is the starchy pasta water and vigorous mixing.
Serve immediately as the sauce can become clumpy if left to sit.