Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 plates
Cuisine: Italian
Ingredients: 0.5 lb tonnarelli pasta; Salt; 1 tbsp whole black peppercorns; 1.25 cups Pecorino Romano PDO cheese; 0.5 cup reserved pasta water

From the Cook

1/4

Cacio e Pepe

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Ingredients

Warning0 allergens identified

Cacio e Pepe

½ lb tonnarelli pastaor spaghetti

Salt

1 tbsp whole black peppercorns

1 ¼ cups Pecorino Romano PDO cheesefinely grated

½ cup reserved pasta waterplus more as needed

Instructions

In a dry skillet over medium-low heat, toast the whole peppercorns until aromatic (about 2–3 minutes). Remove from heat and let cool.

Crush the peppercorns using a mortar and pestle or spice grinder until coarsely ground.

In a large pot, bring salted water to a boil and cook pasta until al dente. Reserve at least 1/2 cup of the starchy pasta water, then drain the pasta.

In a heat-safe bowl, mix grated Pecorino Romano with the ground pepper. Slowly add a few tablespoons of hot pasta water, stirring constantly to form a smooth, thick paste.

Return drained pasta to a warm skillet off the heat. Add the cheese-pepper mixture and toss to coat the noodles evenly.

Add small splashes of pasta water as needed while tossing until the sauce is glossy and fully coats the pasta.

Serve immediately, topped with additional Pecorino Romano and a sprinkle of ground black pepper.

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Toast Your Peppercorns First 🔥
Lightly toast whole black peppercorns in a dry pan for 1-2 minutes before grinding to unlock deep, smoky flavors that elevate the entire dish beyond simple pepper seasoning.
Reserve Pasta Water Before Draining 💧
Save at least 2 cups of starchy pasta water before draining—this is essential for emulsifying the cheese and creating the signature creamy sauce without any cream.
Off-Heat Emulsification is Key 🔑
Remove the pan from heat entirely before adding cheese and pepper to the pasta; this prevents the cheese from clumping and ensures a silky, luxurious sauce that coats every strand.
Grate Cheese Fresh & Fine ⬇️
Always use freshly grated Pecorino Romano PDO (never pre-grated) and grate it as finely as possible to maximize its ability to emulsify smoothly into the starchy liquid.
Use High-Starch Pasta Water Strategically 🌊
Add pasta water gradually while tossing constantly to reach your desired sauce consistency—the starch is what creates richness, so don't skip this step or rinse your pasta.