This Cacio e Pepe recipe makes the perfect creamy, cozy dish of that classic Roman “cheese and pepper” pasta!
- 12 ounces spaghetti or bucatini pasta
- 2 tablespoons salted butter
- 2 teaspoons fresh ground black pepper
- 1 cup grated Pecorino Romano cheese*
- 1/2 cup grated Parmesan cheese*
- Bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Don’t drain the pasta and reserve 1 cup pasta water.
- In a large saucepan, heat the butter over medium heat until it melts, then turn the heat to low. Add the black pepper, Pecorino Romano cheese and Parmesan cheese and 2 tablespoons of the hot pasta water. Stir until a thick paste forms, then remove from the heat and wait until the pasta is done.
- Right when pasta is al dente, transfer the pasta without draining it: use tongs to transfer it into the saucepan along with any pasta water clinging to the noodles. Add an additional 1/2 cup of pasta water and return the heat to low. Toss the pasta with the cheesy paste until a thick sauce forms, about 2 minutes. If the cheese starts to glob up, add more pasta water and continue to stir. Top with additional grated Pecorino cheese and serve hot.
*If you can, buy blocks of Pecorino Romano and Parmesan cheese and grate them yourself. Pre-grated cheese can contain anti-caking agents and additives that can make the cheese stick together instead of incorporating into a creamy sauce.
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Keywords: Cacio e pepe, cacio e pepe recipe