Classic Spaghetti Cacio e Pepe

Name: Classic Spaghetti Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 grams spaghetti; 1 cup Pecorino Romano cheese (finely grated); 2 tablespoons black pepper (freshly cracked); 1 cup pasta cooking water (reserved)

20 min 4 servings Easy

All Recipes

A simple yet luxurious pasta dish featuring spaghetti, Pecorino Romano, and black pepper. Perfect for a quick, gourmet weeknight meal.

Prep

5 min

Cook

15 min

Total

20 min

Servings

Difficulty

Easy

Cacio e Pepe is a traditional Roman pasta dish that highlights the beauty of simplicity. With just a few ingredients, it creates a creamy and flavourful sauce that beautifully coats each strand of spaghetti. The key to a successful Cacio e Pepe is in the balance of the ingredients and the timing. The combination of the salty Pecorino Romano and the spicy black pepper creates a harmonious flavour profile that is both comforting and elegant. This version is perfect for anyone looking to enjoy an authentic Italian meal without spending hours in the kitchen. It's a dish that impresses with minimal effort.

Instructions

Boil the spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.

Pro tip: Use a timer to avoid overcooking the pasta.

Reserve pasta water

Before draining, reserve 1 cup (240 ml) of the pasta cooking water.

Pro tip: This starchy water will help create a creamy sauce.

Drain the pasta

Drain the spaghetti and set aside.

Toast the pepper

In a large skillet over medium heat, toast the cracked black pepper for 1-2 minutes until fragrant.

Pro tip: Toasting enhances the pepper's flavour.

Make the sauce

Lower the heat, add half of the reserved pasta water to the skillet, and gradually add the Pecorino Romano, stirring until the cheese melts into a creamy sauce.

Pro tip: Stir continuously to prevent the cheese from clumping.

Combine pasta and sauce

Add the drained spaghetti to the skillet and toss to coat. Use additional reserved pasta water as needed to achieve desired sauce consistency.

Pro tip: Toss the pasta until it's thoroughly coated and glossy.

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Tips & Tricks

Use freshly cracked black pepper for optimal flavour.
Grate Pecorino Romano finely to help it melt smoothly.
Reserve pasta water to adjust sauce consistency.

Frequently Asked Questions

What is Spaghetti Cacio e Pepe?

Spaghetti Cacio e Pepe is a traditional Italian pasta dish made with spaghetti, Pecorino Romano cheese, and black pepper.

How many calories are in Spaghetti Cacio e Pepe?

One serving of Spaghetti Cacio e Pepe contains approximately 450 calories.

Can I use Parmesan instead of Pecorino Romano?

While Pecorino Romano is traditional, you can substitute Parmesan for a milder flavour.

How do I prevent the cheese from clumping?

Finely grate the Pecorino Romano and stir it gradually into hot pasta water, whisking constantly to create a smooth sauce.

What wine pairs well with Cacio e Pepe?

A crisp white wine, such as Pinot Grigio, pairs beautifully with Cacio e Pepe.

How long does it take to make Spaghetti Cacio e Pepe?

The total time to make Spaghetti Cacio e Pepe is about 20 minutes.

Serving Suggestions

Serve your Spaghetti Cacio e Pepe immediately, garnished with extra Pecorino Romano and freshly cracked black pepper for those who love a bit more spice. This dish pairs wonderfully with a crisp white wine, such as a Pinot Grigio, and a side of roasted vegetables or a simple green salad. If you have leftovers, store them in an airtight container in the fridge for up to two days, though this dish is best enjoyed fresh.

Nutrition per serving

450

Calories

18g

Protein

14g

Fat

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