Spaghetti Cacio e Pepe

This spaghetti cacio e pepe recipe has been made in our family for many years, and everyone loves it. It is a very basic and easy variation on mac and cheese.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 2811.3 kcal

Equipment

1 Large Stock Pot For cooking spaghetti.
1 Large Skillet Preferably non-stick or well-seasoned cast iron, for the sauce.
1 Ladle For reserving pasta water.
1 Pasta Tongs For handling spaghetti and tossing with the sauce.
1 Chef's Knife and Cutting Board For mincing garlic.

Ingredients

Main

1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic minced
2 teaspoons ground black pepper
1 ¾ cups grated Pecorino Romano cheese

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.
Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

Notes

While this recipe offers a delicious, approachable take on Cacio e Pepe, a few professional touches can elevate it. For a truly authentic experience, consider omitting the garlic and olive oil; the classic version relies solely on Pecorino Romano, black pepper, and starchy pasta water to create its luscious emulsified sauce. If using garlic, ensure it's gently cooked until fragrant, not browned, to avoid bitterness. Toasting the black pepper in the skillet before adding other ingredients unlocks its aromatic compounds, intensifying its flavor. Crucially, grate your Pecorino Romano fresh, as pre-grated cheese often contains anti-caking agents that hinder proper emulsification. Cook the spaghetti strictly al dente, as it will finish cooking in the pan with the sauce. The key to a perfect Cacio e Pepe is the emulsification of the pasta's starch, cheese, and pepper with the reserved cooking water; stir vigorously off the heat to achieve a creamy, cohesive sauce without clumping.