Cacio e Pepe
Creamy, peppery Roman pasta made with just cheese, black pepper, and pasta water. Starchy water emulsifies into a silky sauce—no cream needed.
- Total time
- 15 min
- Servings
- 2
- Calories
- 480
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Bring 6 cups salted water to a boil in a large pot over high heat.
Step 2
Add spaghetti and cook until al dente, stirring occasionally, ~9 minutes.
Step 3
Toast black pepper in a large skillet over medium heat for 30 seconds until fragrant.
Step 4
Reserve 1.5 cups pasta water, then drain pasta and add to skillet with pepper.
Step 5
Remove from heat. Add cheese and 1 cup pasta water, tossing constantly until creamy.
Step 6
Add pasta water 1 tbsp at a time if sauce seems too thick. Serve immediately.
Tools you’ll need
- large pot (5-quart minimum)
- large skillet (12-inch)
- colander
- grater (microplane or box)
- wooden spoon
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