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Cacio e pepe in a white ceramic bowl on marble

Cacio e Pepe

A classic Roman pasta made with just spaghetti, Pecorino Romano, Parmigiano Reggiano, and cracked black pepper emulsified into a silky, glossy sauce without any cream.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 400 g spaghetti or tonnarelli 14 oz
  • 200 g Pecorino Romano finely grated on a microplane, 7 oz
  • 50 g Parmigiano Reggiano finely grated on a microplane, 1.75 oz
  • 2 tsp whole black peppercorns coarsely cracked
  • salt for pasta water, use less than usual

Method
 

  1. Toast cracked peppercorns in a large dry skillet over medium heat for 1 to 2 minutes until fragrant. Keep the pan on low heat after toasting.
  2. Cook pasta in lightly salted water until 2 minutes shy of al dente. Reserve 2 cups of starchy pasta water before draining.
  3. Add 1/2 cup of hot pasta water to the pepper pan. Simmer for 1 minute over medium heat.
  4. Add drained pasta to the pan. Toss over medium heat for 1 to 2 minutes, adding pasta water in small splashes to keep it loose and saucy.
  5. Remove pan from heat. Wait 30 seconds. Add grated Pecorino and Parmigiano in 2 to 3 batches, tossing rapidly and adding small splashes of pasta water between each addition until a glossy sauce forms.
  6. Plate immediately in warmed bowls. Top with extra Pecorino and a fresh crack of black pepper. Serve right away.

Notes

Remove the pan from the heat before adding cheese. A hot pan causes clumping. Add cheese in small batches with rapid tossing and splashes of pasta water between each addition to build the emulsion. Always reserve at least 2 cups of starchy pasta water.