Simple & authentic.

Serves 2–3

Cacio e Pepe (pronounced “KAH-choh eh PEH-peh“), meaning “cheese and pepper,” is a classic Roman dish with just a few ingredients, yet it delivers incredible flavor. The key is creating a creamy, emulsified sauce that clings to every strand of pasta. It is the ultimate comfort food with minimal effort. The combination of the sharp, salty Pecorino Romano and the warm, spicy kick of black pepper create a flavor-packed dish. The starchy pasta water emulsifies the cheese into a velvety sauce, coating each strand perfectly.

Ingredients 

• 12 oz spaghetti or tonnarelli (or your favorite long pasta)
• 1 1/2 cups finely grated Pecorino Romano cheese (use a microplane for best results)
• 2 tsp freshly ground black pepper (adjust to taste)
• 3 tbsp unsalted butter (optional, for extra creaminess)
• Salt, for the pasta water

Directions

Cook the pasta

1. Bring a large pot of salted water to a boil. Use less salt than usual because Pecorino Romano is already salty.
2. Cook the pasta until just 2 minutes shy of al dente (it will finish cooking in the sauce).
3. Reserve 1 1/2 cups of pasta water, then drain the pasta.

Toast the pepper

1. While the pasta cooks, heat a large skillet or pan over medium heat.
2. Add the black pepper and toast it for about 1 minute until fragrant. This enhances its flavor.

Make the sauce

1. Reduce the heat to low and add 1 cup of the reserved pasta water to the skillet with the toasted pepper.
2. Gradually whisk in the grated Pecorino Romano, a little at a time, until the cheese melts into a smooth, creamy sauce. Stir constantly to prevent clumping.
3. Add the butter (if using) and stir until melted and combined.

Combine pasta and sauce

1. Add the drained pasta to the skillet and toss to coat in the sauce.
2. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Toss for 1–2 minutes until the pasta is fully coated and glossy.

Serve

1. Divide the pasta into bowls.
2. Top with extra Pecorino Romano and a sprinkle of freshly cracked black pepper.
3. Serve immediately and enjoy!

Tips for success

1. Use high-quality ingredients: With so few components, the quality of the cheese, pasta, and pepper makes all the difference.
2. Grate the cheese finely: This ensures it melts smoothly into the sauce.
3. Control the heat: Too much heat can cause the cheese to clump, so keep the pan on low when making the sauce.
4. Don’t skimp on the pasta water: The starch in the water is crucial for creating a silky sauce.

Cacio e Pepe proves that simple ingredients, when treated right, can create something truly spectacular. It’s a quick, elegant dish that’s perfect for a weeknight meal or a special occasion. Buon appetito.

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