I keep coming back to this recipe because it’s quick, reliable, and full of character. I like how the sharp Pecorino Romano melts into a creamy sauce with just pasta water and olive oil, while the black pepper adds warmth and depth. It’s perfect for busy nights, yet elegant enough to feel special every time I make it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by bringing a large pot of lightly salted water to a boil. I cook the spaghetti until it’s tender but still firm to the bite, stirring occasionally. Before draining, I reserve 1 cup of the cooking water, then drain the pasta.
In a large skillet, I heat the olive oil over medium heat. I add the minced garlic and ground black pepper and cook them gently until fragrant, being careful not to let the garlic brown.
Next, I add the cooked spaghetti directly to the skillet, followed by the grated Pecorino Romano cheese. I ladle in about ½ cup of the reserved pasta water and stir continuously until the cheese melts and forms a creamy sauce.
If the sauce feels too thick, I add more pasta water one tablespoon at a time until the sauce coats the spaghetti smoothly. I keep everything moving in the pan so the cheese stays silky and doesn’t clump.
Servings and Timing
This recipe serves 4 people. I usually spend about 5 minutes prepping and 15 minutes cooking, making the total time around 20 minutes.
Variations
Sometimes I substitute butter for olive oil when I want a richer flavor. I also enjoy adding extra black pepper for more bite. On occasion, I experiment with additional ingredients depending on the main dish I’m serving, but I always keep the base simple so the cheese and pepper remain the stars.
Storage/Reheating
I find this dish is best eaten right away while the sauce is creamy. If I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. To reheat, I warm it gently on the stovetop with a splash of water and a little extra cheese to bring the sauce back together.
FAQs
What does cacio e pepe mean?
It simply refers to cheese and pepper, which are the core flavors of this dish.
Why is my sauce clumpy?
I make sure to use finely grated cheese and keep the heat moderate while stirring continuously.
Can I use a different cheese?
I prefer Pecorino Romano, but Parmesan can work if that’s what I have.
How do I make the sauce creamier?
I add pasta water gradually and stir constantly until the sauce emulsifies.
Is garlic traditional in this recipe?
I like adding garlic for extra flavor, even though some versions keep it out.
Can I use butter instead of olive oil?
Yes, I sometimes use butter for a richer taste.
How spicy is this dish?
It’s mildly spicy from the black pepper, and I adjust the amount to taste.
Can I make this gluten-free?
Yes, I use gluten-free spaghetti and follow the same method.
Does this dish reheat well?
It’s best fresh, but gentle reheating with added liquid helps.
What should I serve with cacio e pepe?
I enjoy it with a simple salad or roasted vegetables.
Conclusion
I love how Spaghetti Cacio e Pepe turns a few pantry staples into a creamy, peppery, deeply comforting meal. It’s fast, satisfying, and endlessly adaptable, which makes it a recipe I return to whenever I want something simple yet full of flavor.
A classic Italian Spaghetti Cacio e Pepe made with simple pantry ingredients—spaghetti, Pecorino Romano, olive oil, and black pepper—creating a creamy, comforting, and peppery pasta dish.
Ingredients
1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 3/4 cups Pecorino Romano cheese, finely grated
Instructions
Bring a large pot of lightly salted water to a boil.
Cook the spaghetti until al dente, stirring occasionally.
Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and black pepper and cook gently until fragrant, without browning the garlic.
Add the cooked spaghetti to the skillet.
Sprinkle in the grated Pecorino Romano cheese.
Add about 1/2 cup of the reserved pasta water and stir continuously until the cheese melts and forms a creamy sauce.
Add additional pasta water, one tablespoon at a time, until the sauce evenly coats the spaghetti.
Serve immediately while hot and creamy.
Notes
Use finely grated cheese for a smooth sauce.
Keep the heat moderate to prevent the cheese from clumping.
Adjust black pepper to taste for more or less bite.
This dish is best enjoyed immediately after cooking.
