italiandinner
Cacio e Pepe
Roman pasta with Pecorino Romano cheese and black pepper, nothing else
Prep
5 min
Cook
15 min
Servings
2
Difficulty
Medium
★★★★★
4.8(1,420 ratings)#pasta#Roman#cheese#black pepper#minimalist#Italian
About This Recipe
Cacio e Pepe is a minimalist Roman masterpiece—just spaghetti, Pecorino Romano cheese, black pepper, and pasta water. The simplicity is deceptive; creating the creamy sauce without cream requires technique and precision, making it a test of true cooking skill.
Ingredients
Serves 2
- 400 gspaghetti
- 150 gPecorino Romano cheese, finely grated
- 2 tspfreshly ground black pepper
- 3 wholeegg yolks(optional, for creaminess)
- 2 literswater for pasta
Instructions
- 1
Toast pepper
In a large bowl, toast freshly ground black pepper over low heat for 1-2 minutes to release oils. Be careful not to burn.
- 2
Cook pasta
Bring salted water to boil. Cook spaghetti until al dente. Reserve 1 cup of starchy pasta water before draining.
- 3
Create the sauce
Add hot pasta to the bowl with toasted pepper. Toss to coat. Gradually add grated Pecorino Romano and pasta water, tossing constantly. The starch creates a creamy emulsion.
- 4
Serve immediately
Plate quickly and serve at once with extra Pecorino Romano and cracked black pepper on top.
Pro Tips
- →
Keep everything—bowl, plate, utensils—warm before assembly
- →
Add pasta water gradually; the starch creates the sauce
- →
Work quickly to prevent cheese from clumping
- →
Never add cream to authentic cacio e pepe
Variations
- •
Add guanciale (cured pork jowl) for a traditional variation called Guanciale e Pepe
- •
Use Parmesan mixed with Pecorino for a different flavor profile
- •
Add a beaten egg yolk for extra richness
Storage
Not suitable for leftovers—this dish must be eaten immediately while warm.
History & Origin
Cacio e Pepe emerged from Roman shepherd cuisine, using only portable ingredients: dried pasta, hard cheese that traveled well, and peppercorns. It became a symbol of Roman culinary excellence—'poor man's luxury.'
Frequently Asked Questions
Why is my sauce grainy instead of creamy?
Temperature is crucial. If the dish cools too quickly, cheese clumps. Use hot pasta and keep all ingredients warm. Add pasta water gradually.
Can I use Parmesan instead of Pecorino?
Parmesan is milder. Pecorino's sharp, salty flavor is traditional, but Parmesan works if that's all you have.
Nutrition Facts
Per serving · 2 servings total
Calories620kcal
Protein24g
Carbohydrates78g
Fat20g
Fiber2g
Protein24g
Carbs78g
Fat20g
Time Summary
Prep time5 min
Cook time15 min
Total time20 min
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