Creamy Cacio e Pepe Recipe Perfect for Easy Homemade Dinner
A simple and quick pasta dish featuring spaghetti tossed with freshly cracked black pepper and Pecorino Romano cheese, creating a creamy, peppery sauce without any cream or butter.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces (340 grams) spaghetti or tonnarelli pasta
- 1 ½ cups (about 5 ounces or 140 grams) finely grated Pecorino Romano cheese
- 2 tablespoons freshly cracked black pepper (adjust to taste)
- About 1 cup (240 ml) reserved pasta water
- Salt for pasta water
Instructions
- Bring a large pot of salted water (about 4 quarts or 3.8 liters) to a boil. Add 1 tablespoon of salt; the water should taste like the sea.
- Add 12 ounces (340 grams) of spaghetti and cook until al dente, checking 1-2 minutes before package instructions suggest.
- Reserve 1 cup (240 ml) of pasta water before draining the pasta.
- Drain the pasta and immediately transfer it to a large warm skillet over medium heat.
- Add 2 tablespoons of freshly cracked black pepper to the skillet and toast for about 1 minute, stirring constantly.
- Gradually sprinkle in 1 ½ cups (about 5 ounces / 140 grams) of finely grated Pecorino Romano cheese, tossing constantly to melt the cheese evenly.
- Slowly add reserved pasta water a few tablespoons at a time, stirring vigorously to emulsify the cheese and water into a smooth, creamy sauce. Use about ¾ to 1 cup (180-240 ml), adjusting as needed.
- Taste and adjust seasoning with more cracked pepper if desired.
- Serve immediately, optionally adding extra Pecorino and cracked pepper on top.
Notes
Use freshly cracked black pepper for best flavor. Gradually add pasta water while tossing to prevent clumps. Use a wide pan and medium heat to emulsify sauce smoothly. Reserve pasta water to create creamy sauce without cream or butter. Serve immediately for best texture. Leftovers can be refrigerated up to 2 days and reheated gently with added water.
Nutrition
- Serving Size: About 1 cup cooked p
- Calories: 475
- Fat: 16.5
- Carbohydrates: 62.5
- Fiber: 2.5
- Protein: 19
Keywords: cacio e pepe, creamy pasta, Pecorino Romano, black pepper pasta, easy dinner, Italian pasta, weeknight dinner