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Italian Cacio e Pepe served on a plate

Italian Cacio e Pepe

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Italian Cacio e Pepe combines al dente pasta with finely grated Pecorino Romano and toasted cracked black pepper. The silky sauce is emulsified with starchy hot pasta water and tossed off the heat to ensure a creamy, clump-free coating without cream or butter.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 oz spaghetti or tonnarelli pasta cook 1-2 minutes less than package directions
  • 1 tablespoon salt for pasta water, enough to taste like ocean
  • 1 cup Pecorino Romano cheese finely grated on smallest holes of a grater or microplane
  • 1 tablespoon black peppercorns cracked coarsely before toasting
  • 1 cup pasta water reserved hot starchy water for sauce emulsification
  • 1 tablespoon olive oil optional, helps prevent clumping

Method
 

  1. Boil salted water and cook pasta 1-2 minutes less than package directions until al dente. Reserve 1 cup of hot pasta water before draining.
    8 oz spaghetti or tonnarelli pasta, 1 tbsp salt, 1 cup pasta water
  2. Toast cracked black peppercorns in a dry skillet over low heat for 45 seconds, stirring constantly until fragrant but not smoky. Remove from heat immediately.
    1 tbsp black peppercorns
  3. Add drained pasta to a large mixing bowl or the skillet off the burner. Toss with half the toasted pepper and a few tablespoons of reserved hot pasta water to loosen the pasta.
    8 oz spaghetti or tonnarelli pasta, 1 tbsp black peppercorns, 1 cup pasta water
  4. Gradually add finely grated Pecorino Romano cheese while tossing with tongs. Add reserved pasta water in small splashes continuously to create a creamy sauce that coats the pasta smoothly without clumping. Keep mixture moving off direct heat.
    1 cup Pecorino Romano cheese, 1 cup pasta water
  5. Adjust sauce consistency by adding more pasta water as needed. Taste and add remaining toasted pepper or more cheese if desired. Serve immediately while sauce is silky smooth.
    1 cup Pecorino Romano cheese, 1 tbsp black peppercorns, 1 cup pasta water

Notes

  • Scoop out 1 cup of hot pasta water before draining to emulsify the sauce properly.
  • Always toss pasta and sauce off direct heat to prevent cheese from clumping or becoming grainy.
  • Toast cracked pepper briefly over low heat to release aroma without bitterness.

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