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A steaming bowl of authentic cacio e pepe pasta with freshly cracked black pepper.

Proven way to grow 6 perfect Cacio e Pepe

This recipe provides a proven method to prepare six perfect servings of Cacio e Pepe, a classic Roman pasta dish. It focuses on achieving the ideal creamy texture and balanced flavor with minimal ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 500 g Spaghetti or Linguine
Cheese
  • 200 g Pecorino Romano finely grated
Seasoning
  • 15 g Black Peppercorns freshly cracked
Other
  • Salt for pasta water

Equipment

  • Large Pot
  • Dry Pan
  • Ladle

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil for the pasta.
Cooking
  1. Cook the spaghetti or linguine according to package directions until al dente.
  2. While the pasta cooks, toast the freshly cracked black peppercorns in a dry pan over medium heat for about 1-2 minutes until fragrant.
  3. Ladle out about 2 cups of the starchy pasta water just before draining the pasta.
  4. Drain the pasta thoroughly and set aside.
Assembly
  1. Add the drained pasta to the pan with the toasted peppercorns.
  2. Gradually add the finely grated Pecorino Romano cheese, stirring constantly and adding small amounts of the reserved pasta water to create a creamy sauce.
  3. Continue stirring vigorously until the cheese has melted into a smooth, emulsified sauce that coats the pasta.
  4. Serve immediately, garnished with extra black pepper and Pecorino Romano if desired.

Notes

The key to a perfect Cacio e Pepe is to create a creamy emulsified sauce with the pasta water and cheese. Do not rinse the pasta. Ensure the Pecorino Romano is finely grated for best results.