Cacio e Pepe Pasta

How to Make Cacio e Pepe Pasta

1. 1

   Step 1: Prep and toast the pepper

   Bring a large pot of water to a rolling boil while cracking the black pepper coarsely. Add the coarse salt to the boiling water (it should taste like the sea). Meanwhile, toast the cracked pepper in a wide, dry skillet over medium heat until fragrant, about 1 minute, then reduce heat to low to keep warm.

   For this step

   • 1 tbspCoarse salt (for pasta water)
   • 2 tspFreshly cracked black pepper
   
2. 2

   Step 2: Cook pasta and reserve starchy water

   Add the spaghetti to the boiling, generously salted water and cook until very al dente according to package directions (usually 1–2 minutes less than indicated). Before draining, ladle out 1 cup (240 ml) of the hot pasta water and set aside, then drain the pasta quickly — do not rinse.

   For this step

   • 12 ozSpaghetti (or tonnarelli)
   • 1 cupReserved starchy pasta cooking water
   
3. 3

   Step 3: Combine pasta with pepper

   Add the drained pasta directly to the skillet with the toasted pepper and toss briefly over low heat. Pour in about 1/4 cup of the reserved pasta water to start loosening and coating the strands; toss vigorously to distribute the pepper and begin building a glossy base.
   
4. 4

   Step 4: Emulsify with Pecorino and butter

   Remove the skillet from direct heat. Gradually sprinkle the finely grated Pecorino over the pasta while tossing or stirring vigorously, adding more reserved pasta water a few tablespoons at a time to create a smooth, creamy emulsion. If using, stir in the butter now for extra silkiness; goal is a silky sauce that clings to the pasta, not a watery broth.

   For this step

   • 1 1/4 cupsPecorino Romano, very finely grated
   • 1 tbspUnsalted butter (optional, for extra silkiness)
   
5. 5

   Step 5: Adjust, plate, and serve immediately

   Taste and adjust with more cracked pepper or a splash of pasta water to loosen the sauce if needed. Serve immediately in warm bowls and finish with an extra dusting of Pecorino and another crack of black pepper for a bright, savory bite.
   

1. Bring a large pot of water to a rolling boil while cracking the black pepper coarsely. Add the coarse salt to the boiling water (it should taste like the sea). Meanwhile, toast the cracked pepper in a wide, dry skillet over medium heat until fragrant, about 1 minute, then reduce heat to low to keep warm.
2. Add the spaghetti to the boiling, generously salted water and cook until very al dente according to package directions (usually 1–2 minutes less than indicated). Before draining, ladle out 1 cup (240 ml) of the hot pasta water and set aside, then drain the pasta quickly — do not rinse.
3. Add the drained pasta directly to the skillet with the toasted pepper and toss briefly over low heat. Pour in about 1/4 cup of the reserved pasta water to start loosening and coating the strands; toss vigorously to distribute the pepper and begin building a glossy base.
4. Remove the skillet from direct heat. Gradually sprinkle the finely grated Pecorino over the pasta while tossing or stirring vigorously, adding more reserved pasta water a few tablespoons at a time to create a smooth, creamy emulsion. If using, stir in the butter now for extra silkiness; goal is a silky sauce that clings to the pasta, not a watery broth.
5. Taste and adjust with more cracked pepper or a splash of pasta water to loosen the sauce if needed. Serve immediately in warm bowls and finish with an extra dusting of Pecorino and another crack of black pepper for a bright, savory bite.