Ingredients
Equipment
Method
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (about 8–10 minutes). Reserve 500 ml of pasta water, then drain the pasta.
- Make the Sauce: In a large mixing bowl, combine the finely grated pecorino Romano cheese with cracked black pepper. Gradually whisk in 200 ml of the reserved pasta water until a smooth, creamy sauce forms.
- Combine: In the same pot used for cooking the pasta, melt the butter over low heat. Add the cooked spaghetti and pour the cheese mixture over it. Toss quickly using tongs to combine, adding more reserved pasta water as needed to achieve a saucy consistency. Aim for a creamy, enveloping texture.
- Taste and Season: Adjust seasoning with salt as needed and keep tossing until the spaghetti is well coated.
- Plate: Serve the saucy Cacio e Pepe immediately on warm plates. Garnish with chopped parsley and extra cracked black pepper if desired. Pair it with a fresh side salad of mixed greens, cherry tomatoes, and a light vinaigrette.
Nutrition
Notes
Feel free to swap spaghetti for your favorite pasta, such as fettuccine or bucatini, for a different experience.
If you're looking to lighten the dish, consider using half the amount of butter and boosting the salad with more vegetables.
Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop, adding a splash of water to bring back the creaminess.
Enjoy the flavors of Rome right in your kitchen!
If you're looking to lighten the dish, consider using half the amount of butter and boosting the salad with more vegetables.
Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop, adding a splash of water to bring back the creaminess.
Enjoy the flavors of Rome right in your kitchen!