Few dishes embody the simplicity and soul of Italian cuisine like Spaghetti Cacio e Pepe. Born in the heart of Rome, this recipe requires only three ingredients—pasta, Pecorino Romano cheese, and black pepper—yet delivers an explosion of flavor.
Ingredients (for 2 people):
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200g spaghetti (preferably bronze-cut for better sauce absorption)
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100g Pecorino Romano cheese, finely grated
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Freshly ground black pepper
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Salt (just for the pasta water)
Method:
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Cook the pasta
Bring a large pot of water to a boil. Add a small pinch of salt (Pecorino is already salty) and cook the spaghetti until al dente. Reserve at least one cup of the starchy cooking water. -
Prepare the pepper base
In a large pan, toast freshly ground black pepper over low heat for a few seconds to release its aroma. Add a ladle of the hot pasta water to create a fragrant base. -
Create the creamy sauce
In a bowl, combine the grated Pecorino with a few tablespoons of the hot pasta water to form a smooth cream. Stir vigorously to avoid clumps. -
Bring it all together
Drain the spaghetti and transfer it directly to the pan with the pepper. Toss well, then remove from heat and add the Pecorino cream. Mix quickly until every strand is coated in a silky sauce. -
Serve immediately
Plate the spaghetti and finish with an extra sprinkle of Pecorino and a grind of black pepper.
Why it works
The secret lies in the emulsion of cheese and starchy water: no butter, no oil, just a creamy, peppery sauce that clings perfectly to the pasta. It’s a dish of pure balance—sharp, salty, spicy, and utterly comforting.