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Classic Roman Cacio e Pepeitalian
PlateMap recipe · #16

Classic Roman Cacio e Pepe

Spaghetti tossed with toasted black pepper and a creamy Pecorino sauce made only with the starchy pasta water.

17minutes
2Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Heavy skillet, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Preparation

    3 minutes

    Finely grate the pecorino and coarsely crush the black pepper.

    Success cue

    The cheese is fine and fluffy.

  2. 02

    Pepper

    1 minuteMedium heat

    Toast the pepper in a wide dry pan over medium heat for 1 minute.

    Success cue

    The pepper smells strong.

  3. 03

    Pasta

    9 minutesHigh heat

    Boil the spaghetti in about 1.5 litres of salted water until 1 minute short of al dente. Keep 1 cup of the pasta water.

    Success cue

    The pasta is still firm in the center.

  4. 04

    Cheese paste

    2 minutes

    Mix the pecorino with 3 to 4 tablespoons of the warm pasta water into a smooth paste.

    Success cue

    The paste is smooth with no lumps.

  5. 05

    Tossing

    1 minuteMedium heat

    Add half a cup of the pasta water to the pepper pan, add the spaghetti and cook for 1 minute, then take the pan off the heat.

    Success cue

    The water has thickened slightly around the pasta.

  6. 06

    Sauce

    1 minute

    Add the cheese paste and toss hard for 1 minute, adding a splash of pasta water if it gets too thick. Serve at once.

    Success cue

    The sauce is creamy and glossy with no clumps.

    Watch out

    If the pan is too hot the cheese clumps; keep it off the heat.

Cooking tips

Extra tip

Boiling the pasta in less water concentrates the starch that binds cheese and water into a creamy sauce.

  • • Mixing the cheese into a paste first stops it clumping.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 530
Protein
25.9g
Carbs
77.1g
Fat
12.3g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk, Wheat / gluten

Compound ingredients vary by product; check labels and possible cross-contact.

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