By The foodoodle kitchen · Published September 20, 2026
Cacio e Pepe
This classic Roman dish showcases the perfect pairing of pasta, Pecorino cheese, and black pepper for a quick dinner.
Serves 4 · Prep 5 min · Cook 15 min · 20 min total · Easy
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Ingredients
- 400 g spaghetti
- 200 g Pecorino Romano cheese, finely grated
- 3 tsp black pepper, freshly cracked
- 0 pasta water, reserved from cooking pasta
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Method
- Boil a large pot of salted water. 5 min
- Add spaghetti and cook according to package instructions until al dente. 10 min
- Reserve 1 cup (240 ml) of pasta water, then drain the spaghetti. 0 min
- In a large skillet over medium heat, toast black pepper for 1-2 minutes until fragrant. 2 min
- Add drained spaghetti to the skillet and toss with black pepper. 0 min
- Add grated Pecorino cheese and a splash of reserved pasta water, stirring to create a creamy sauce. 0 min
- Add more pasta water if necessary to reach desired creaminess. 0 min
- Serve immediately with extra Pecorino and black pepper on top. 0 min
