Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor!

Main Dish
Very Easy
14 min
327 Kcal

The preparation of cacio e pepe is a ritual that seems simple, but in just a few gestures it brings together an ancient and refined art: Pecorino Romano, with its bold, savory flavor, and freshly ground black pepper, with its sharp freshness, create a perfect harmony that delights the palate. The secret to making perfect cacio e pepe lies in mantecatura—the precise, harmonious process of combining the ingredients—which requires experience and sensitivity. At this stage, the heat of the pasta and the starch released into the cooking water combine with the grated cheese to create a silky cream that coats every strand of spaghetti. The sauce becomes thick and velvety, enhancing the flavors and conveying the essence of Roman cuisine in all its authenticity. Here’s how to make a wonderfully creamy plate of spaghetti cacio e pepe at home. Follow the recipe step by step!

Ingredients

2

Materials

  • Frying pan
  • Bowl
  • Pot
  • Tongs
  • Mortar

Preparation

Preparation4 min
Cook time10 min
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 1First, cook the pasta in plenty of salted water. Be careful not to add too much salt, because the Pecorino Romano sauce is very salty.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 2Meanwhile, coarsely crush the peppercorns using a mortar and pestle or a meat tenderizer. See the tips section for more tricks.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 3Add the pepper to the pan and toast it over low heat for a few minutes. When it starts to release its aroma (after about 3 to 4 minutes), add a ladleful of pasta cooking water and continue stirring over low heat.
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 4False
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 5False
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 6False
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 7In the meantime, add some cooking water to the bowl with the pecorino and stir until it forms a paste (add the water a little at a time to achieve the desired consistency).
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 8False
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 9False
  • Spaghetti cacio e pepe: 3 ingredients, an explosion of flavor! - Preparation step 10False

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FAQ ❓

Can I store cacio e pepe?

We recommend eating it as soon as it’s ready. However, you can store it in the refrigerator for 1 day. To reheat it, put it in a pan with a little hot water and stir until it regains its creaminess.
For authentic cacio e pepe, Pecorino Romano DOP is the key ingredient. Its savory flavor and texture make it perfect for creating a creamy, enveloping sauce that enhances the flavor of the pasta.
There’s no precise rule, but the pepper flavor should still be noticeable. We recommend using about 2.5 grams for two people (about 1 tablespoon per person). You can use less if you prefer a milder pepper flavor.
You can achieve a similar result using items you already have at home.
Wrap the peppercorns in a sheet of parchment paper and crush them with the bottom of a sturdy glass (or tap them gently with a hammer). Alternatively, put the peppercorns in a sturdy glass and use the end of a rolling pin to crush them. For a finer grind, you can repeat the process several times.
Traditional pasta shapes for cacio e pepe are spaghettoni or tonnarelli. However, you can also use short pasta shapes such as rigatoni or mezze maniche.
We do not recommend preparing cacio e pepe in advance.

Nutrition

for 1 serving / for 100 g
Calories: 327Kcal
  • Carbo: 58.5g
  • Total fat: 1.9g
  • Saturated fat: 0.3g
  • Proteins: 11.5g
  • Fibers: 4.1g
  • Sugar: 3.5g
  • ProPoints: 8
  • SmartPoints: 9
Nutritional information for 1 serving (136g)

Cookware

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Daniele MainieriDaniele Mainieri
Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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