A deceptively simple Roman pasta dish made with just three ingredients: tonnarelli or spaghetti, Pecorino Romano cheese, and black pepper, combined to form a creamy, emulsified sauce that clings to each strand of pasta.
Ingredients
400g spaghetti or tonnarelli pasta
200g Pecorino Romano cheese, finely grated
2 tbsp freshly cracked black pepper
Coarse salt for pasta water
Reserved pasta cooking water
1 tbsp extra virgin olive oil (optional)
Additional Pecorino for serving
Fresh cracked pepper for garnish
Instructions
1Bring a large pot of salted water to a boil. Cook pasta until 2 minutes short of al dente, reserving 2 cups of starchy pasta water before draining.
2Toast the cracked black pepper in a large dry skillet over medium heat for 2 minutes until fragrant.
3Add 1 cup of reserved pasta water to the skillet with pepper, creating a pepper-infused broth. Bring to a simmer.
4Transfer the partially cooked pasta to the skillet and toss, adding pasta water as needed, cooking for the remaining 2 minutes.
5Remove the skillet from heat and let it cool for 30 seconds. Gradually add the grated Pecorino Romano while tossing vigorously to create a creamy emulsion.
6Add more pasta water a tablespoon at a time if the sauce is too thick. The goal is a silky, coating consistency.
7Serve immediately on warmed plates, topped with extra Pecorino and freshly cracked pepper.
Did You Know?
Cacio e Pepe dates back centuries to when Roman shepherds carried dried pasta, Pecorino cheese, and black pepper on long journeys — ingredients that would not spoil easily.