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

By Serious Eats · 20 min

Ingredients

Instructions

1. Heat 3 tablespoons of olive oil with about a teaspoon of coarsely ground black pepper in a medium skillet over medium-low heat until fragrant and the pepper just starts to sizzle, about 1 minute. 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 now and then so it does not clump.
3. Cook the spaghetti until al dente, about 1 minute less than the package time.
4. Transfer 2 to 3 tablespoons of pasta cooking water to the pepper oil skillet, stir in the butter, then lift the spaghetti with tongs into the oil and butter mixture.
5. Add the finely grated Pecorino Romano and the remaining tablespoon of olive oil, and stir with a fork until the cheese has fully melted.
6. Add a few more tablespoons of pasta water, reheating as needed, until the sauce is creamy and coats every strand. Season with salt and more black pepper, and serve immediately.

Summarized from Serious Eats's video. Watch it for the details.

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