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Classic Roman Cacio e Pepe with Toasted Black Pepper and Pecorino
The minimalist Roman masterpiece: spaghetti tossed with freshly cracked toasted black pepper and rich Pecorino Romano, emulsified into a silky creamy sauce.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
4servings
- Spaghetti pasta400 g
- Pecorino Romano cheese160 g
- Black peppercorns2 tsp
- Sea salt1 tsp
Preparation Steps
1
Boil spaghetti in lightly salted water until very al dente, about 2-3 minutes short of package instructions. Reserve 2 cups of starchy pasta water.
8 min timer
2
In a large skillet over medium heat, toast crushed pepper for 1 minute until fragrant. Add half a cup of hot pasta water to sizzle and create a peppery base.
1 min timer
3
Transfer spaghetti directly into the skillet, tossing vigorously to coat in the pepper water.
2 min timer
4
Remove skillet from heat, let cool slightly for 30 seconds, add grated Pecorino and a splash of cooking water, whisking rapidly into a glossy emulsion. Serve immediately.
1 min timer
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Provenance & Public Domain Audit
Source: Italian Regional Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
