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A steaming bowl of authentic cacio e pepe pasta with freshly cracked black pepper.

Proven way to grow 6 perfect Cacio e Pepe

This recipe provides a proven method to create six servings of perfect Cacio e Pepe, a classic Italian pasta dish known for its simplicity and bold flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 500 g Spaghetti
  • 200 g Pecorino Romano cheese, finely grated
  • 15 g Black peppercorns, freshly cracked
  • Salt for pasta water
Equipment
  • Large pot
  • Large skillet
  • Whisk
  • Tongs

Equipment

  • Large Pot
  • Large Skillet
  • Whisk
  • Tongs

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a rolling boil for the spaghetti.
  2. While the water heats, toast the freshly cracked black peppercorns in a large skillet over medium heat until fragrant, then remove half for garnish.
  3. Add spaghetti to the boiling water and cook according to package instructions until al dente, reserving one cup of pasta water before draining.
  4. Add a ladle of the reserved pasta water to the skillet with the remaining peppercorns and bring to a gentle simmer.
  5. Gradually whisk the finely grated Pecorino Romano cheese into the skillet, adding more pasta water as needed to create a smooth, creamy sauce.
  6. Add the drained spaghetti to the skillet and toss vigorously with tongs, coating it evenly with the Cacio e Pepe sauce; add extra pasta water if the sauce is too thick.
  7. Serve immediately, garnished with the reserved cracked black peppercorns and an additional sprinkle of Pecorino Romano cheese if desired.

Notes

For an extra creamy sauce, ensure you whisk the cheese quickly and continuously while gradually adding pasta water. The starch in the pasta water is essential for emulsifying the sauce. Freshly ground black peppercorns are crucial for the authentic flavor of Cacio e Pepe.