Cacio e Pepe Recipe

4.95 from 20 votes

In case you're looking for the perfect date night pasta, this Cacio e Pepe recipe is it!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Pastas

Keyword: Cacio e Pepe

Servings:

Calories: 277kcal

Bring a large pot of salted water to a boil. For the best tasting pasta, liberally salt the pot of water before you add the pasta. This will reduce the amount of salt you need to add later or create flavorful strands of pasta before you add the sauce. Cook the spaghetti according to the package instructions until al dente.
While the pasta is cooking, heat a large skillet over low-medium heat. Add the butter and cook until melted. Stir in the freshly cracked ground black pepper to the skillet, and reduce heat to low, stirring often. Toast it for about 1-2 minutes. Be careful not to burn the pepper.
Drain the pasta, reserving 1/2 cup of the cooked pasta water. This part is essential! You want the starchy pasta water to help the sauce cling to the cooked noodles.
Add the cooked drained pasta directly to the skillet with the toasted pepper, along with a 1/2 cup of the reserved pasta water. Stir to combine.
Gradually add the grated Pecorino Romano cheese, tossing the pasta continuously to create a creamy, emulsified sauce. If needed, add more pasta water to achieve the desired consistency. Serve immediately. Garnish with additional black pepper and Pecorino Romano if desired.