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Recipe details
How to make pasta cacio e pepe – recipe
A quick Roman pasta dish made with spaghetti, Pecorino Romano, black pepper, and starchy pasta water.
≈ 34 kcal/100 g · ≈ 371 kcal/serving
15 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
black peppercorns2.1 g
salt2 g
spaghetti100 g
water1,000 ml
Pecorino Romano, finely grated40 g
Cookware and utensils
wide pan
low oven
dry skillet or frying pan
mortar and pestle
fine grater
large heavy bowl
serving bowls or plates
kitchen tongs
measuring spoon
damp tea towel
Directions
01
Place one serving bowl or plate in a low oven to warm it.
Products
No products at this step
Action
warm
Time
5 min
Temperature
low oven
02
Toast the black peppercorns in a dry skillet until fragrant.
Products
black peppercorns — 2.1 g
Action
toast
Time
2 min
Temperature
medium heat, about 180°C / 350°F
03
Transfer the toasted peppercorns to a mortar.
Products
black peppercorns — 2.1 g
Action
transfer
Time
1 min
Temperature
no heat
04
Roughly crush the peppercorns with the pestle.
Products
black peppercorns — 2.1 g
Action
crush
Time
1 min
Temperature
no heat
05
Bring the salted water to a boil in a wide pan.
Products
water — 1,000 ml; salt — 2 g
Action
boil
Time
5 min
Temperature
100°C / 212°F
06
Add the spaghetti to the boiling water.
Products
spaghetti — 100 g
Action
add
Time
1 min
Temperature
100°C / 212°F
07
Cook the spaghetti, stirring occasionally, until just tender.
Products
spaghetti — 100 g
Action
cook
Time
10 min
Temperature
gentle boil, about 100°C / 212°F
08
Reserve about 125 ml of the pasta water and let it cool slightly.
Products
water — 1,000 ml
Action
reserve
Time
1 min
Temperature
no heat
09
Finely grate the Pecorino Romano.
Products
Pecorino Romano, finely grated — 40 g
Action
grate
Time
2 min
Temperature
no heat
10
Place the grated cheese and most of the crushed pepper in a large heavy bowl.
Products
Pecorino Romano, finely grated — 40 g; black peppercorns — 2.1 g
Action
combine
Time
1 min
Temperature
no heat
11
Gradually beat some of the reserved pasta water into the cheese to form a paste.
Products
Pecorino Romano, finely grated — 40 g; water — 1,000 ml
Action
beat
Time
2 min
Temperature
no heat
12
Drain the spaghetti.
Products
spaghetti — 100 g
Action
drain
Time
1 min
Temperature
no heat
13
Add the drained spaghetti to the cheese mixture.
Products
spaghetti — 100 g
Action
add
Time
1 min
Temperature
no heat
14
Toss the spaghetti with the remaining pasta water until coated in sauce.
Products
spaghetti — 100 g; water — 1,000 ml
Action
toss
Time
2 min
Temperature
no heat
15
Divide the pasta between the warmed bowl or plate and sprinkle it with the remaining pepper.
Products
spaghetti — 100 g; black peppercorns — 2.1 g
Action
serve
Time
1 min
Temperature
no heat
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