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Creamy Cacio e Pepe Pasta

creamy cacio e pepe pasta - featured image

A quick, classic, and creamy pasta recipe featuring toasted black pepper and Pecorino Romano cheese, perfect for impressing on a first date or any cozy dinner.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti or tonarelli pasta
  • 1 cup (about 100 grams) finely grated Pecorino Romano cheese
  • 2 teaspoons freshly cracked black peppercorns
  • Salt for pasta water
  • 1 tablespoon (14 grams) butter (optional)
  • Olive oil (a drizzle, optional)

Instructions

  1. Bring 4 quarts (3.8 liters) of salted water to a rolling boil in a large pot. Add 8 ounces (225 g) of spaghetti or tonarelli and cook until just shy of al dente—about 8 minutes for spaghetti. Reserve 1 cup (240 ml) of the starchy pasta water before draining.
  2. While pasta cooks, heat a large skillet over medium heat. Add 2 teaspoons of freshly cracked black pepper (and a drizzle of olive oil if desired). Toast for 1-2 minutes, stirring constantly until fragrant but not burnt.
  3. Turn the heat to low, add 1 tablespoon (14 g) butter if using, and swirl to melt. Pour in about ½ cup (120 ml) of reserved pasta water, stirring to combine to create a warm, peppery broth.
  4. Gradually add 1 cup (100 g) finely grated Pecorino Romano to the pan, stirring vigorously to prevent clumps. Add more pasta water as needed to get a creamy, silky sauce that clings to the pasta without being runny.
  5. Add the drained pasta to the skillet. Toss or stir quickly using tongs or a wooden spoon, making sure every strand is coated in the sauce. If it feels thick, splash in more pasta water to achieve a creamy consistency.

Notes

Add cheese gradually over low heat to prevent clumping. Use freshly cracked black pepper and toast it gently to release aroma. Reserve pasta water to emulsify sauce. Serve immediately for best texture. Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of water or broth.

Nutrition

Keywords: cacio e pepe, creamy pasta, Italian pasta, quick dinner, first date recipe, Pecorino Romano, black pepper pasta