OnlineCook - Cacio e Pepe by These Carbs Don't Count

June 4, 2025

This Cacio e Pepe recipe showcases the beauty of simplicity, using just pasta, cheese, and pepper to create a luxuriously creamy dish. Toasted peppercorns lend a smoky depth while high-quality Pecorino Romano delivers bold, salty richness. By combining the cheese and pepper with starchy pasta water off-heat, the sauce emulsifies perfectly—no clumps, no cream. Creamy, cheesy, peppery, and totally satisfying, it’s a Roman classic done right.

$4.43 / Serving Star

Estimated Price

5 Ingredients

MEDIUM

1/1

Cacio e Pepe

These Carbs Don't Count

Ingredients

Warning0 allergens identified

Cacio e Pepe

½ pound tonnarelli pasta(or spaghetti)

Salt

1 tablespoon whole black peppercorns

1 ¼ cup Pecorino Romano PDO cheesefinely grated

½ cup reserved pasta water(plus 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.

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