Creamy Cacio e Pepe with Pecorino and Black Pepper

Why You’ll Love This Recipe

• Restaurant-silky without any cream—just technique and starchy pasta water.
• True to Roman tradition: tonnarelli, Pecorino Romano, and lots of black pepper.
• One pan, five ingredients, ready in under 30 minutes.
• Clear, step-by-step cues so your sauce doesn’t clump or turn greasy.

Grocery List

• Produce: None
• Dairy: Pecorino Romano (at least 6 oz/170 g to have extra for serving)
• Pantry: Dried tonnarelli (or spaghetti alla chitarra), whole black peppercorns, kosher salt

Full Ingredients

Pasta & Water

• 12 oz (340 g) dried tonnarelli
• 3 qt (2.8 L) water
• 1 tbsp kosher salt (for the boiling water)

Cheese & Pepper

• 5 oz (140 g) Pecorino Romano, very finely grated (Microplane or rasp-style grater)
• 2 tsp coarsely cracked black pepper (about 4 g), plus more to taste
• 1 1/2 cups (360 ml) hot starchy pasta water, divided (reserve 2 cups)

To Serve

• 0.5 oz (15 g) Pecorino Romano, extra finely grated
• More cracked black pepper, to finish

Step-by-Step Instructions

Step 1: Prep the cheese and pepper

Finely grate the Pecorino Romano using a Microplane or rasp grater; set aside in a mixing bowl to come to room temperature for 10 minutes (warmer cheese melts more evenly). Coarsely crack the black pepper (pepper mill set to coarse, or crush whole peppercorns with a mortar and pestle). Warm 4 shallow bowls for serving.

Step 2: Boil the pasta in less water for extra starch

Bring 3 qt (2.8 L) water to a rolling boil (212°F/100°C). Stir in 1 tbsp kosher salt. Add the tonnarelli and cook until just shy of al dente, 8–10 minutes. Stir occasionally so strands don’t stick. Ladle out and reserve 2 cups (480 ml) of the starchy pasta water just before the pasta is done.

Step 3: Bloom the pepper

In a large, wide skillet, toast the cracked pepper over medium heat for 30–45 seconds, just until fragrant. Immediately add 1 cup (240 ml) of the reserved hot pasta water. Simmer 1–2 minutes to create a peppery broth and extract the pepper’s floral heat.

Step 4: Coat the pasta and build starch

Using tongs, transfer the pasta straight from the pot to the peppery skillet. Add 1/2 cup (120 ml) more pasta water. Toss over medium heat for 60–90 seconds to coat and release additional starch. When the pan is gently steaming and the liquid looks slightly thickened, remove the skillet from the heat.

Step 5: Form the emulsion off-heat

Off the heat, scatter in half the Pecorino (about 70 g). Toss vigorously or stir with a silicone spatula until the cheese melts into a creamy sauce. Add the remaining cheese in 2–3 additions, tossing constantly. If the sauce thickens too much or turns stringy, add hot pasta water 1–2 tablespoons at a time until glossy and fluid. Target temperature for a smooth emulsion is about 140–150°F (60–65°C); avoid direct heat and keep the mixture below 160°F (71°C) so the cheese doesn’t seize.

Step 6: Adjust the consistency

The sauce should cling and lightly pool at the bottom of the pan. Add an extra splash of hot pasta water if it tightens. Taste and add a pinch of salt only if needed (Pecorino is salty). Grind in more pepper to taste.

Step 7: Plate and serve hot

Twirling with tongs, portion the pasta into the warmed bowls. Shower with a little extra Pecorino and a final crack of pepper. Serve immediately while the sauce is glossy—cacio e pepe waits for no one.

Pro Tips

• Grate ultra-fine: Powdery, fluffy Pecorino melts best and resists clumping. Weighing 5 oz (140 g) is most reliable.
• Use less water to boil: Concentrated starch in 3 qt water helps the sauce emulsify and turn creamy.
• Stay off the heat with the cheese: Add cheese only after removing the pan from the burner. Heat above 160°F (71°C) can cause graininess.
• Adjust with pasta water, not oil: A tablespoon or two of hot starchy water restores silkiness if the sauce tightens.
• Crack pepper coarse: You want visible flecks and warm spice, not harsh dust. Blooming it in hot water unlocks aroma.

Variations

• Half-and-half cheese: Use 60% Pecorino Romano and 40% Parmigiano Reggiano for a slightly sweeter, less salty profile.
• Fresh pasta: Swap in 1 lb (450 g) fresh tonnarelli; cook 2–3 minutes and proceed as written, adding pasta water as needed.
• Heat dial: Increase pepper to 1 tbsp for a punchier, classic Roman bite.

Storage & Make-Ahead

Cacio e pepe is best eaten immediately. You can grate cheese and crack pepper up to 2 days ahead (refrigerate cheese, bring to room temp before using). If you must hold, keep the sauced pasta in the pan off-heat for up to 10 minutes with a lid ajar; loosen with hot pasta water and toss before serving. Leftovers can be refrigerated up to 2 days, then reheated gently with a splash of water—but the sauce will be less silky.

Nutrition (per serving)

Approximate values: 460 calories; 63 g carbohydrates; 22 g protein; 10 g fat; 6 g saturated fat; 3 g fiber; 980 mg sodium.