How to Make Perfect Cacio e Pepe at Home

Ever wondered why a handful of ingredients can create a dish that feels luxurious? Cacio e pepe does exactly that – cheese, pepper, pasta, and a little love. It’s a Roman classic that’s quick, cheap, and ridiculously tasty. Grab a pot, a pan, and let’s get cooking.

Ingredients You Need

Here’s the short list. No fancy grocery trips required.

• 200 g (about 7 oz) spaghetti or tonnarelli
• 100 g (3½ oz) Pecorino Romano, finely grated
• 1‑2 tsp freshly cracked black pepper, depending on how spicy you like it
• Salt for the pasta water
• 2‑3 Tbsp reserved pasta cooking water (you’ll need this for the sauce)

Everything else is optional – a drizzle of olive oil or a pinch of butter if your cheese feels too dry.

Step‑by‑Step Cooking Guide

1. Boil the pasta. Fill a large pot with water, add a generous spoonful of salt, and bring it to a rolling boil. Drop the spaghetti in and cook until just shy of al dente – about 1 minute less than the package says.

2. Toast the pepper. While the pasta cooks, heat a deep skillet over medium heat. Add the cracked pepper and stir for 30‑45 seconds until it smells nutty. This releases the oils and gives the dish its signature bite.

3. Save the pasta water. Before you drain, scoop out about ½ cup of the hot water and set it aside. It’s the secret to a silky sauce.

4. Combine pasta and pepper. Transfer the drained spaghetti straight into the skillet with the pepper. Toss quickly so the pasta gets coated.

5. Add cheese and water. Sprinkle the grated Pecorino over the pasta. Immediately pour in a splash of the reserved water – start with 2 Tbsp and stir. The heat, cheese, and water create an emulsion that clings to each strand.

6. Finish the sauce. Keep stirring, adding a little more water if the sauce looks dry. The goal is a glossy, creamy coating, not a clumpy mess. Once you reach that texture, turn off the heat.

7. Taste and adjust. Give it a quick bite. If it needs more salt, add a pinch. If you love pepper, grind a little extra. Serve right away while it’s warm and glossy.

That’s it – a dish that feels fancy but takes under 20 minutes. The magic lies in the timing: hot pasta, hot water, and freshly grated cheese. Anything else and the cheese can seize up.

Pro tip: use a microplane or fine grater for the Pecorino. The finer the cheese, the easier it melts into a smooth sauce. Also, don’t skip the pepper toasting – it turns a simple peppery note into a deep, aromatic flavor.

Enjoy your cacio e pepe with a glass of crisp white wine or a light red, and you’ve got a Roman dinner on your table without leaving home. Happy cooking!