Cacio e Pepe

Name: Cacio e Pepe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti or tonnarelli; 4 oz Pecorino Romano, finely grated; 2 oz Parmigiano-Reggiano, finely grated; 2 tsp whole black peppercorns, coarsely cracked; 1 cup reserved pasta water; 2 tbsp kosher salt (for pasta water)

A Roman pasta dish reduced to its purest form: spaghetti coated in a silky, creamy sauce of aged Pecorino Romano and coarsely cracked black pepper with no cream required.

30 minMediumServes 4480 cal/serving

ItalianDinnerStovetopVegetarianEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb spaghetti or tonnarelli
4 oz Pecorino Romano, finely grated
2 oz Parmigiano-Reggiano, finely grated
2 tsp whole black peppercorns, coarsely cracked
1 cup reserved pasta water
2 tbsp kosher salt (for pasta water)

Instructions

1

Bring a large pot of water to a boil. Add 2 tbsp kosher salt (for pasta water) and cook 1 lb spaghetti or tonnarelli until 2 minutes short of al dente. Reserve at least 1 cup reserved pasta water, then drain.
2

In a large skillet over medium heat, toast 2 tsp coarsely cracked whole black peppercorns for 1 minute until fragrant. Add 3/4 cup of the reserved pasta water to the skillet and bring to a simmer.
3

Add the drained spaghetti to the skillet and toss vigorously for 1-2 minutes until almost al dente and the liquid has reduced by half.
4

Remove the skillet from heat. Add 4 oz finely grated Pecorino Romano and 2 oz finely grated Parmigiano-Reggiano in two additions, tossing constantly and adding splashes of reserved pasta water to create a smooth, glossy sauce. The pasta should be creamy, not clumpy - control heat carefully.
5

Serve immediately in warm bowls with extra black pepper and Pecorino on top.

Questions

Can I make Cacio e Pepe dairy-free?

Not cleanly. Here the dairy (4 oz Pecorino Romano, finely grated, 2 oz Parmigiano-Reggiano, finely grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Cacio e Pepe gluten-free?

Yes. The gluten in this entry is 1 lb spaghetti or tonnarelli, 1 cup reserved pasta water, 2 tbsp kosher salt (for pasta water). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Cacio e Pepe keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Cacio e Pepe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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