Spaghetti alla Cacio e Pepe is one of those Italian pasta dishes that proves you don’t need a long ingredient list to make an impressive meal. This simple combination of pasta, Pecorino Romano, Parmigiano-Reggiano, and black pepper comes together in about 18 minutes. The result is creamy, savory, and intensely flavored, with the sharpness of the cheeses balanced by aromatic toasted black pepper.
The technique is what makes this cacio e pepe special. The recipe calls for toasting whole peppercorns in a small cast-iron skillet for 2–3 minutes until they become fragrant, then crushing them with a mortar and pestle. That extra step gives the pepper a deeper flavor than simply adding ground pepper straight from the spice jar.
The pasta is cooked until al dente and transferred to a skillet while it is still slightly undercooked. Pasta water is gradually added along with the finely grated cheeses, creating the creamy sauce that coats every strand. Tonnarelli is traditional, but spaghetti or linguine work beautifully too.
A mortar and pestle is the perfect tool for the toasted peppercorns. It lets you crush the warm pepper just enough to release its aroma while leaving some texture behind. Once the pasta and cheese come together, finish the dish with more freshly crushed pepper and grated cheese.
With its short ingredient list, quick cooking time, and bold combination of cheese and pepper, this Spaghetti alla Cacio e Pepe is an excellent choice when you want an authentic-tasting Italian pasta dinner without a complicated recipe.
Serve this with a Garlicky Caesar Salad and some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread.
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Spaghetti alla Cacio e Pepe
- Total Time: :18
- Yield: 4 1x
Ingredients
- Salt
- 1 ½ cups finely grated pecorino Romano, plus more for dusting completed dish
- 1 cup finely grated Parmigiano-Reggiano
- 1 tablespoon ground black pepper, plus more for finishing the dish
- ¾ pound tonnarelli or other long pasta like linguine or spaghetti
- Good olive oil
Instructions
- Put a pot of salted water on to boil and cook pasta according to package directions for al dente. Transfer pasta to a skillet with some pasta water when it’s still 1-2 minutes undercooked and gradually add the cheese (+ more water if needed). But the most important detail for absolutely delicious cacio e pepe – toast whole peppercorns in a small cast iron skillet over medium to medium-high heat, shaking occasionally, for 2-3 minutes until aromatic or until they start to dance around in the skillet. Crush in a mortal and pestle and use instead of raw pepper. Amazing!
- Prep Time: :10
- Cook Time: :08
- Category: Entree
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian