Spaghetti Cacio e Pepe
Make Spaghetti Cacio e Pepe, an Italian dinner recipe with spaghetti, Pecorino Romano cheese, black peppercorns. It has about 20 min, about 450 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Spaghetti Cacio e Pepe is an Italian dinner recipe that takes about 20 min, makes 4 servings, has about 450 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSpaghetti Cacio e Pepe ingredients
- 400 g spaghetti
- 200 g Pecorino Romano cheese
- 2 tsp black peppercorns
- to taste salt
How to make Spaghetti Cacio e Pepe
- Bring a large pot of generously salted water to a rolling boil. Add the 400g of spaghetti and cook according to package directions, typically 8-10 minutes, until al dente.
- While the pasta cooks, finely grate the 200g of Pecorino Romano cheese. Set aside about 1/4 cup for garnish and use the rest for the sauce.
- In a dry skillet or sauté pan, toast the 2 teaspoons of black peppercorns over medium heat for 2-3 minutes, shaking the pan frequently, until fragrant. Transfer them to a mortar and pestle or spice grinder and coarsely crush them.
- Add about half of the crushed black pepper to the same dry skillet and toast for another 30 seconds to release more aroma, being careful not to burn it. Remove from heat.
- Before draining the pasta, reserve about 1.5 cups of the starchy pasta cooking water. Drain the spaghetti thoroughly.
- Return the skillet with the toasted pepper to very low heat. Add about 1/2 cup of the reserved pasta water to the skillet and bring it to a gentle simmer. Add the drained spaghetti to the skillet.
- Gradually add the grated Pecorino Romano cheese to the spaghetti in two additions, tossing vigorously with tongs. Continuously add splashes of the reserved pasta water (about 1/4 cup at a time) as needed, while tossing, to create a creamy, emulsified sauce that coats the spaghetti beautifully. The cheese should melt into a smooth sauce, not clump.
- Continue tossing until the sauce is glossy and coats every strand of spaghetti. If the sauce becomes too thick, add a little more pasta water. If it's too thin, a pinch more Pecorino can help thicken it.
- Serve immediately, garnished with the remaining crushed black pepper and the reserved grated Pecorino Romano cheese.
Spaghetti Cacio e Pepe FAQ
How do I make Spaghetti Cacio e Pepe?
Make Spaghetti Cacio e Pepe by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Spaghetti Cacio e Pepe?
The main ingredients include spaghetti, Pecorino Romano cheese, black peppercorns, salt. The full ingredient list is included on this page.
How long does Spaghetti Cacio e Pepe take?
This recipe takes about 20 min, depending on prep speed and kitchen equipment.
How many calories are in Spaghetti Cacio e Pepe?
Recipe Genius estimates about 450 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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