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Spaghetti Cacio e Pepe

Name: Spaghetti Cacio e Pepe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 400 g spaghetti; 160 g Pecorino Romano very finely grated; 2 tsp black peppercorns; salt for pasta water

Pecorino Romano and pepper emulsified with pasta water

Roman spaghetti cacio e pepe made with Pecorino Romano, freshly crushed pepper and starchy pasta water, without butter or cream.

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Prep10 minsCook12 minsServes4DifficultyMedium

Rome, Lazio

The regional version.

The Roman pecorino-and-black-pepper emulsion with spaghetti, without stabilising cream or flour.

Pecorino Romano is the cacio in this Roman preparation.
Freshly crushed black pepper provides the other defining flavour.
Starch and cheese form the sauce without cream, butter or added flour.

Technique: pecorino Romano and pepper emulsified with pasta water

Cheese can clump when it meets excessive heat. Use warm rather than boiling water for the paste, and add water sparingly so the finished sauce stays glossy.

The recipe

Spaghetti Cacio e Pepe

10 min prep12 min cook22 min total4 servings

Scale:

Ingredients

Main

400 g spaghetti
160 g Pecorino Romano, very finely grated
2 tsp black peppercorns
salt, for pasta water

Method

1
Finely grate pecorino into a large bowl and crush the peppercorns just before cooking.
2
Boil spaghetti in moderately salted water, using enough to cover comfortably while retaining some starch in the water.
3
Reserve a mug of cooking water several minutes before draining and let it cool from boiling to warm.
4
Whisk a small amount of warm water into the cheese to form a thick smooth paste. Add crushed pepper.
5
Drain al dente pasta and toss into the bowl away from the hob, adding water gradually until the cheese coats every strand.
6
Serve immediately on warm plates. Keep tossing if it tightens, rather than putting the cheese sauce over a high flame.

The version on this page

The Roman pecorino-and-black-pepper emulsion with spaghetti, without stabilising cream or flour.

Pecorino Romano is the cacio in this Roman preparation.
Freshly crushed black pepper provides the other defining flavour.
Starch and cheese form the sauce without cream, butter or added flour.

Cooking it well

Cheese can clump when it meets excessive heat. Use warm rather than boiling water for the paste, and add water sparingly so the finished sauce stays glossy.

Serving and planning

Serve immediately; this simple dish depends on temperature and is best made for the number of diners ready to eat.

Explore the Italian regional cooking guide for related dishes and pantry notes.

Storage

Best eaten immediately. Refrigerate leftovers promptly and use within 1 day.

Freezing

Freezing is not recommended for the finished cheese emulsion.

Reheating

Warm very gently with a little water; expect a less smooth sauce than when freshly made.

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