Spaghetti Cacio e Pepe

Ingredients

• 12oz Italian spaghetti

• 1 Tbsp toasted and freshly ground black (and red, optional) peppercorns

• Kosher salt 

• 4 1/2 to 5 cups of water

• 4 oz pecorino romano cheese, grated

• 4 oz parmesan reggiano cheese, grated

• 1 Tbsp olive oil

Preparation

1. Grate the cheese and mise en place (set up) your ingredients.

2. In a large skillet, toast the peppercorns, let cool and grind.

3. In the same medium high skillet, lay the pasta in the center and add 1 tbsp each cheese and 1/2 tsp salt and 1/2 tsp pepper and then 4 1/2 cups water.  

4. Bring to a boil separating the pasta. Continue cooking and separating and when it is just shy of al dente the pasta will be somewhat exposed. If the pasta is not yet al dente and remaining water is less than about a cup, add another 1/2 cup of water. 

5. When the pasta is just shy of al dente add about half the grated cheese into the pasta stirring and combining. A cheesy sauce should form in the bottom of the skillet. Add remaining cheese slowly combining and continue stirring the pasta until desired doneness. This should only take a couple of minutes. 

6. Remove from heat and add the olive oil, remaining ground black pepper and taste for salt as needed.

Adapted from a Serious Eats Recipe

Urban Cowgill 2010 (updated 2024)