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spaghetti cacio e pepe
© John Kernick

Spaghetti Cacio e Pepe

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  • ACTIVE:
  • TOTAL TIME: 25 MIN
  • SERVINGS: 4 to 6
  • FAST
  • VEGETARIAN

Pasta cacio e pepe ("cheese and pepper") is made with Pecorino Romano, a tangy aged sheep's-milk cheese originally from Rome, and lots of freshly ground black pepper. In Lazio, chef Antonio Ciminelli of Osteria Fontana Candida serves...

  1. 3/4 pound spaghetti
  2. 3/4 cup freshly grated Pecorino Romano cheese
  3. 1/3 cup freshly grated Parmigiano-Reggiano cheese
  4. 1 tablespoon coarsely ground black pepper
  5. Salt
  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.
  2. Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.
  3. Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve right away.

Suggested Pairing

A crisp Frascati would be a classic partner for this pasta dish.