Spaghetti Cacio e Pepe (Printable Recipe)
Silky pasta with rich cheese sauce and fragrant cracked pepper for an authentic Roman favorite.
# Ingredients You'll Need:
→ Pasta and Base
01 -
6 quarts water for boiling
02 -
2 tablespoons kosher salt
03 -
1 pound spaghetti, bucatini, linguine fini, or tagliatelle
→ Sauce Components
04 -
1/4 cup extra-virgin olive oil
05 -
1 to 1.5 tablespoons freshly cracked black peppercorns
06 -
1 cup finely grated Italian Pecorino Romano cheese
07 -
1/2 cup finely grated Parmigiano-Reggiano cheese (optional)
# Steps to Follow:
01 -
Bring 6 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt and stir to dissolve.
02 -
Add pasta to boiling water, stirring after 1 minute to prevent sticking. Cook according to package directions until al dente. Reserve 2 cups pasta cooking water before draining.
03 -
In a large skillet over medium heat, warm olive oil. Add freshly cracked pepper and toast for 30 seconds until fragrant.
04 -
Add 1/2 cup reserved pasta water to the skillet, then add the drained pasta. Toss vigorously to coat evenly.
05 -
Remove skillet from heat. Add Pecorino Romano and Parmigiano-Reggiano, tossing vigorously until cheese melts and forms a creamy sauce.
06 -
If mixture appears dry or clumps form, add reserved pasta water 1/4 cup at a time until silky. Serve immediately topped with extra cheese and freshly cracked pepper.
# Extra Tips:
01 -
Use freshly cracked peppercorns instead of pre-ground pepper for optimal flavor and aroma
02 -
High-quality Italian Pecorino Romano made from sheep's milk is essential for authentic taste
03 -
Salt levels may vary depending on cheese saltiness; taste and adjust accordingly
04 -
Sauce will thicken as it sits, so keep reserved pasta water handy for consistency adjustments