Cacio e Pepe Recipe

4.96 from 21 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 flavor, salt it generously before adding the pasta—this helps season the noodles from the inside out and means you’ll need less salt later. Cook the spaghetti according to the package directions until al dente.
While the pasta cooks, heat a large skillet over medium-low heat. Add the butter and let it melt completely. Stir in the freshly cracked black pepper and reduce the heat to low. Toast for 1–2 minutes, stirring often, until fragrant (but not burned).
Before draining, reserve about 1/2 cup of the pasta cooking water. This starchy liquid is key to creating a silky sauce that clings beautifully to the noodles.
Add the drained pasta directly to the skillet with the toasted pepper. Pour in about 1/2 cup of the reserved pasta water and toss to coat the noodles evenly.
Gradually sprinkle in the grated Pecorino Romano, tossing constantly to create a creamy, emulsified sauce. Add more pasta water as needed to reach your desired consistency. Serve right away, topped with extra Pecorino and freshly cracked black pepper if you’d like.