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Vegetarian, Italy

Spaghetti cacio e pepe

Spaghetti cacio e pepe is a Roman dish made with just three ingredients, pasta, pecorino, and black pepper, for 4 people in 20 minutes. It's medium difficulty and costs about €1.60 per serving. The key is starchy pasta water mixed with cheese off the heat, which creates a smooth sauce without any lumps.

Three ingredients and a steady hand, that's spaghetti cacio e pepe, Rome's own cream of cheese and pepper.

Spaghetti cacio e pepe
Total time
20 min
Difficulty
Medium
Cost per person
€1.60
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Spaghetti cacio e pepe relies on just three ingredients, yet the sauce that comes out of them always surprises people. Melted pecorino in starchy pasta water turns into a thick, glossy cream, sharpened by freshly toasted black pepper. No cream, no butter, just cheese, water, and careful heat control.

This is a weeknight dish that comes together while the pasta water is still heating up, though it asks for a bit of attention when the sauce comes together. Mon Chou suggests it for nights when you want something simple but memorable, for two or for adults who enjoy a strong cheese flavor. Kids who are sensitive to pepper will do better with a milder version.

The ingredients

4 people

Pantry

  • Spaghettioften in the pantry 400 g
  • Black peppercornsoften in the pantry 2 tsp
  • Coarse saltoften in the pantry 1 tbsp

Dairy

  • Grated pecorino romano 150 g

Allergens Gluten, Lactose

The step by step recipe

  1. Crush the peppercorns with a mortar or under a pan, then toast them dry in a large skillet. 2 min

    Hot pepper releases all its aroma, that's what makes this dish.

  2. Cook the spaghetti in a small amount of salted water, so the water stays rich in starch. 10 min

    Use half the usual amount of water, the cooking water becomes creamier.

  3. Mix the pecorino with a few spoonfuls of warm cooking water to form a thick cream.

    The water must be warm, not boiling, or the cheese turns stringy.

  4. Transfer the spaghetti to the skillet with the pepper along with a little cooking water, off the heat.

    Off the heat, the pecorino won't turn tough.

  5. Add the pecorino cream and stir briskly until you get a smooth sauce that coats the pasta.

    If the sauce is too thick, add cooking water a spoonful at a time.

Our tips to get it right

  • Pick a well aged pecorino romano and grate it yourself, pre grated cheese from a bag melts poorly and clumps.
  • Always set aside a cup of pasta water before draining, you'll need it to adjust the sauce at the end.
  • Work quickly once off the heat, the pecorino sauce sets within seconds and turns stringy if it cools too much.

The variations

  • Swap part of the pecorino for parmesan if you find the flavor too salty, the sauce will be milder but less traditional.
  • For a faster version, make the pecorino cream while the pasta cooks instead of after, saving about five minutes.
  • For kids, cut the pepper in half and add it at the very end, the sauce stays creamy without the bite.

What to serve it with

  • An arugula salad with lemon
  • A glass of dry white wine
  • Grilled vegetables as a starter

Storage

Spaghetti cacio e pepe is best eaten right away, the cheese sauce stiffens as it cools. If needed, keep it 1 day in the fridge in a sealed container and reheat gently with a splash of water to loosen the sauce. Freezing isn't recommended, the pecorino turns grainy once thawed.

Questions about this dish

Can you use parmesan instead of pecorino?

Yes, but the flavor will be milder and less salty than the traditional Roman version. A half and half mix of pecorino and parmesan works well if you want to soften the taste without losing the dish's character.

Why does the sauce turn lumpy?

The cheese was added to water that was too hot or cooked directly over heat, which makes it clump. Always mix the pecorino with warm water into a paste first, and work off the heat.

Can you make this dish ahead of time?

Spaghetti cacio e pepe is best made fresh, the sauce doesn't hold well. You can grate the pecorino and toast the pepper a few hours ahead to save time.

Why use less water to cook the pasta?

Less cooking water means more starch concentration, which helps the sauce bind naturally with the cheese. That's the whole secret behind the creamy texture, with no cream added.

How long does it take to make a spaghetti cacio e pepe?

Count 20 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a spaghetti cacio e pepe?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spaghetti cacio e pepe cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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