Cacio e Pepe (3-Ingredient Roman Cheese and Pepper Sauce)

How to Make Cacio e Pepe (3-Ingredient Roman Cheese and Pepper Sauce)

1. 1

   Step 1: Bring water to a rolling boil and cook pasta

   Fill a large pot with at least 4 liters (4 qt) of water and bring to a vigorous boil. Add the kosher salt, then the spaghetti and cook until just shy of al dente (about 1–2 minutes less than package directions), stirring occasionally. Reserve about 1½ cups of the hot pasta water before draining.

   For this step

   • 14 ozDry spaghetti
   • 1 tbspKosher salt (for pasta water)
   
2. 2

   Step 2: Toast and crack the pepper

   While the pasta cooks, heat a large, dry skillet over medium heat and add the freshly cracked black pepper. Toast the pepper for 30–60 seconds, shaking the pan, until fragrant and slightly darker — this deepens the flavor and releases the oils. Remove from heat briefly to avoid burning and keep the skillet warm.

   For this step

   • 2 tbspFreshly cracked black pepper
   
3. 3

   Step 3: Make a cheesy emulsion (the cacio)

   Put the finely grated Pecorino Romano in a large wide bowl and ladle in about ⅓ cup of the reserved hot pasta water. Whisk or stir vigorously until it forms a smooth, thick paste with no lumps. Add the optional tablespoon of olive oil now if using; it helps the emulsion but is not required for an authentic result.

   For this step

   • 1 1/2 cupsPecorino Romano, finely grated
   • 1 1/2 cupsReserved starchy pasta water
   • 1 tbspExtra-virgin olive oil (optional, helps emulsify)
4. 4

   Step 4: Combine pasta, pepper, and cheese into a silky sauce

   Add the drained pasta directly to the warm skillet with the toasted pepper, then transfer the pasta into the bowl with the cheese paste. Toss vigorously, adding reserved pasta water a little at a time (1–3 tablespoons as needed) until the cheese loosens into a glossy, clingy sauce that coats each strand. Work quickly and keep everything hot — the starchy water, agitation, and heat create the emulsion without clumping.
5. 5

   Step 5: Finish, taste, and serve immediately

   Taste and adjust seasoning — Pecorino is salty, so additional salt is usually unnecessary; add more cracked pepper if you like it spicy. Plate the pasta into warmed bowls, finishing with an extra sprinkle of Pecorino and a final crack of black pepper. Serve immediately because the sauce is best at once; it will thicken as it cools.

1. Fill a large pot with at least 4 liters (4 qt) of water and bring to a vigorous boil. Add the kosher salt, then the spaghetti and cook until just shy of al dente (about 1–2 minutes less than package directions), stirring occasionally. Reserve about 1½ cups of the hot pasta water before draining.
2. While the pasta cooks, heat a large, dry skillet over medium heat and add the freshly cracked black pepper. Toast the pepper for 30–60 seconds, shaking the pan, until fragrant and slightly darker — this deepens the flavor and releases the oils. Remove from heat briefly to avoid burning and keep the skillet warm.
3. Put the finely grated Pecorino Romano in a large wide bowl and ladle in about ⅓ cup of the reserved hot pasta water. Whisk or stir vigorously until it forms a smooth, thick paste with no lumps. Add the optional tablespoon of olive oil now if using; it helps the emulsion but is not required for an authentic result.
4. Add the drained pasta directly to the warm skillet with the toasted pepper, then transfer the pasta into the bowl with the cheese paste. Toss vigorously, adding reserved pasta water a little at a time (1–3 tablespoons as needed) until the cheese loosens into a glossy, clingy sauce that coats each strand. Work quickly and keep everything hot — the starchy water, agitation, and heat create the emulsion without clumping.
5. Taste and adjust seasoning — Pecorino is salty, so additional salt is usually unnecessary; add more cracked pepper if you like it spicy. Plate the pasta into warmed bowls, finishing with an extra sprinkle of Pecorino and a final crack of black pepper. Serve immediately because the sauce is best at once; it will thicken as it cools.