Print

Easy Cacio e Pepe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and authentic Roman pasta dish made with spaghetti, Pecorino Romano, butter, olive oil, and black pepper. Silky, peppery, and full of flavor in just 20 minutes.

Ingredients

12 ounces spaghetti

4 tablespoons unsalted butter, at room temperature

1 tablespoon extra-virgin olive oil

⅔ cup grated Pecorino Romano cheese

Kosher salt, to taste

Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, reserving 1½ cups of pasta cooking water before draining.
  2. In a large skillet, heat the olive oil and half the butter over medium heat. Add a generous amount of freshly ground black pepper and toast it lightly for 1 minute.
  3. Stir in 1 cup of the reserved pasta water and bring to a gentle simmer.
  4. Add the drained spaghetti and toss to coat. Reduce heat to low and gradually add the Pecorino Romano, stirring continuously to avoid clumping.
  5. Add the remaining butter, tossing until a creamy sauce forms. If needed, add more pasta water to adjust consistency.
  6. Taste and adjust seasoning with extra black pepper and salt if desired. Serve immediately.

Notes

Best enjoyed immediately, as the sauce dries out quickly.

Use freshly grated Pecorino Romano for best results.

Reserve enough pasta water to help create a creamy, emulsified sauce.

Variations: try with bucatini, add cream (non-traditional), or substitute Parmesan.

Nutrition

Find it online: https://familydinnercooking.com/easy-cacio-e-pepe/