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Cacio e pepe

Serves 2 · 5 min prep · 15 min cook · 6 views

PastaItalianRomanComfort foodWeeknightUnder 30 minStovetopVegetarianCheesePecorinoBlack pepperSpaghetti

Roman pasta with pecorino and black pepper—four ingredients, big flavor.

Ingredients

  • 200 g spaghetti or tonnarelli
  • 100 g pecorino Romano (finely grated)
  • 2 tsp black peppercorns (freshly cracked)
  • pasta cooking water (as needed)

Steps

  1. Boil well-salted water and cook pasta until very al dente.
  2. Toast cracked pepper in a wide pan until fragrant; add a splash of hot pasta water.
  3. Transfer pasta to the pan with tongs, tossing and adding more pasta water to emulsify.
  4. Off heat, gradually add most of the cheese while tossing until creamy. Adjust with water; finish with remaining cheese.