Cacio e Pepe

Cacio e Pepe

Grated cheese, black pepper, and olive oil are all that is needed to dress spaghetti in this traditional Roman recipe.


Yield: Serves 4

  • 1 Pound Spaghetti

  • 4 Tablespoons Extra-virgin Olive Oil

  • 2 Teaspoons Freshly Cracked Black Pepper

  • 1 Cup Finely Grated Aged Pecorino Romano Cheese (Reserve 1/4 For Serving)

  • 3⁄4 Cup Finely Grated Cacio de Roma (Or 1 3/4 Cups Total Grated Pecorino)


    1. Bring a large pot of salted water to a boil, then add the pasta, and cook until al dente.

    2. While the pasta is cooking, heat oil in a skillet over medium heat until hot.

    3. Add the pepper and cook until fragrant, 1–2 minutes.

    4. Drain the pasta, reserving 1 cup of pasta water.

    5. Add 3⁄4 cup pasta water into skillet with the oil, and then bring to a boil.

    6. Using tongs, transfer pasta to skillet.

    7. Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma (or solely Pecorino if using just one cheese) over the pasta.

    8. Toss the pasta with the cheese and oil mixture to combine until sauce is creamy and clings to the pasta without clumping, adding some additional pasta water if necessary.

    9. Transfer to 4 plates and sprinkle with remaining Pecorino and more black pepper.

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