How to Make Cacio e Pepe (Pasta With Cheese and Black Pepper)

By J. Kenji López-Alt · 15 min

Ingredients

Instructions

1. Heat 3 tbsp olive oil with about 1 tsp coarsely ground black pepper in a medium skillet over medium-low heat, about 1 minute, until fragrant and the pepper just starts to sizzle. Set aside.
2. Cover spaghetti with water in a large skillet, add a small pinch of salt, and bring to a boil over high heat, stirring occasionally with a fork or wooden spoon so it does not clump. Cook until al dente, about 1 minute less than the package says.
3. Transfer 2 to 3 tbsp of the pasta water to the pepper oil pan. Stir in the butter.
4. Lift the spaghetti out with tongs and move it to the oil and butter mixture.
5. Add the cheese and the remaining 1 tbsp olive oil. Stir with a fork until the cheese melts completely.
6. Add a few tablespoons of pasta water, reheating as needed, until the sauce is creamy and coats every strand.
7. Season to taste with salt and more black pepper. Serve immediately, with extra cheese and pepper on the side.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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