Cacio e Pepe
Cracked black pepper gives a crisp, aromatic bite while finely grated cheese melts into a glossy, silky coating that clings to each strand of pasta. This Roman classic transforms a few pantry staples into a luxuriously creamy pasta without cream.
Use high-quality aged Pecorino Romano or a Pecorino–Parmesan blend for a nutty, tang-forward finish; finely grate the cheese so it melts smoothly. Toast the peppercorns briefly to release floral oils, and reserve enough starchy pasta water to create an emulsion — that technique is the key to a smooth sauce rather than a clumpy paste.
Serve as a focused pasta course for weeknights, dinner with friends, or a simple date-night meal. Pair with a crisp green salad and a bright white wine or light-bodied red. Leftovers keep in the fridge up to two days — refresh with a splash of warm water while reheating to restore creaminess.
How to Make It
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1
Bring a large pot of water to a rolling boil and add the salt.
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2
Toast the peppercorns in a dry skillet over medium heat, shaking the pan, until fragrant and slightly darker, 1–2 minutes. Crush or coarsely grind the toasted peppercorns and set aside.
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3
Grate the pecorino finely and transfer to a bowl.
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4
Cook the spaghetti in the boiling water until very slightly firmer than al dente (about 1–2 minutes less than package directions) so it finishes in the sauce; reserve 1 1/2 cups (350 ml) of the starchy cooking water before draining.
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5
Return the same skillet used for toasting pepper to medium-low and add the butter and olive oil. Swirl until the butter melts and just begins to foam.
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6
Add about half the crushed pepper to the skillet and stir for 10–15 seconds to bloom the spice.
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7
Add the drained pasta to the skillet and toss to coat in the fat. Remove the pan from the heat.
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8
Working quickly, add about 3/4 of a cup (180 ml) of the reserved pasta water to the grated cheese and whisk or stir to form a loose, saucy slurry.
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9
Pour the cheese slurry over the pasta and toss vigorously (use tongs) to emulsify the sauce, adding more reserved pasta water a few tablespoons at a time as needed until the sauce is glossy and evenly coats the strands. The sauce should be creamy, not dry or grainy.
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10
Taste and adjust seasoning, adding more ground pepper from the reserved amount for a bolder finish. Serve immediately, finishing each portion with a light dusting of additional grated pecorino if desired.
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