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Roman cacio e pepe with tonnarelli, Pecorino Romano, and black pepper.

Roman Cacio e Pepe

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Classic Roman pasta with tonnarelli, Pecorino Romano, black pepper, and starchy cooking water.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 630
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pasta
  • 14 oz tonnarelli or thick spaghetti
  • 2 tbsp fine salt for the pasta water
  • 2 tsp whole black peppercorns coarsely crushed
  • 2 1/2 cups finely grated Pecorino Romano loosely packed
  • 1 1/2 cups starchy pasta water reserved as needed

Equipment

  • Large pot
  • Wide saute pan
  • Fine grater
  • Tongs or pasta fork

Method
 

Prepare:
  1. Bring a large pot of water to a boil and salt it. Cook the pasta until 2 minutes short of al dente. Reserve at least 1 1/2 cups pasta water before draining.
  2. Toast the crushed pepper in a wide dry pan over medium heat for 60 seconds. Add 3/4 cup pasta water and simmer for 1 minute.
Make the Emulsion:
  1. Place Pecorino in a bowl and stir in 1/2 cup warm, not boiling, pasta water a little at a time to form a smooth thick paste.
  2. Transfer the pasta to the pepper pan and toss over low heat for 1 minute. Remove the pan from heat, wait 30 seconds, then add the cheese paste gradually while tossing vigorously.
  3. Add small splashes of pasta water only until the sauce becomes glossy and clings to the noodles. Serve immediately with more pepper.

Nutrition

Calories: 630kcalCarbohydrates: 77gProtein: 29gFat: 22gSaturated Fat: 14gCholesterol: 55mgSodium: 1180mgFiber: 4gSugar: 2g

Notes

  • Add the cheese off direct heat; excessive heat makes Pecorino clump or turn stringy.
  • Cacio e pepe is best eaten immediately and does not reheat well.