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classic cheese and pepper

Classic Roman-Style Cacio e Pepe

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A traditional Roman pasta dish made with just four simple ingredients: pasta, cheese, butter, and black pepper. This creamy, luxurious pasta comes together quickly and creates a silky sauce using just starchy pasta water and cheese, no cream needed.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian, Roman
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces spaghetti
  • 4 tablespoons unsalted butter at room temperature
  • 1 tablespoon extra-virgin olive oil
  • 2/3 cup Pecorino Romano cheese grated
  • salt to taste
  • black pepper freshly ground, to taste

Equipment

  • Large pot
  • Large bowl
  • Pepper mill

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add spaghetti and cook until al dente, about 8-10 minutes.
  3. While pasta cooks, in a large bowl, mash together room-temperature butter, olive oil, and grated Pecorino Romano cheese until it forms a smooth paste.
  4. Before draining pasta, reserve about 1/2 cup of the starchy cooking water.
  5. Add the hot drained pasta directly to the bowl with the cheese mixture and toss vigorously.
  6. Gradually add splashes of reserved pasta water while continuing to toss until you achieve a creamy, glossy sauce that coats each strand.
  7. Season generously with salt and freshly ground black pepper.
  8. Serve immediately.

Notes

Quality ingredients are crucial for this simple dish. Use authentic Pecorino Romano for the best flavor, and always use freshly ground black pepper. The butter must be at room temperature to properly incorporate into the sauce. The starchy pasta water is essential for creating the silky sauce, so don't forget to reserve some before draining. Serve immediately as the sauce is best when fresh.

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