Spaghetti alla Cacio e Pepe

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Spaghetti alla Cacio e Pepe, simple pasta, cheese and pepper.


Spaghetti alla Cacio e Pepe

Spaghetti alla Cacio e Pepe – pasta, pecorino Romano with fresh black pepper. Cacio e Pepe is a pasta dish from Roman cuisine. “Cacio e Pepe” means “cheese and pepper”.

Serve this with a Garlicky Caesar Salad and some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread.

  • Author: NY Times
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18


  • 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


  1. 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!


  • Serving Size: 4
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