Spaghetti with Pecorino and Pepper

Elevate your pasta night with the classic simplicity of Spaghetti with Pecorino and Pepper, a timeless Italian recipe also known as Cacio e Pepe. This dish is a masterclass in flavor simplicity, featuring perfectly al dente spaghetti coated in a rich, creamy sauce made from sharp Pecorino Romano cheese and freshly cracked black pepper. No heavy cream required! With just a handful of pantry staples and a quick 25-minute preparation, this recipe transforms humble ingredients into a luscious, restaurant-worthy meal. Seasoned pasta water is the secret weapon, binding the cheese and pepper into a silky sauce that clings to every strand of spaghetti. Serve as an elegant main or a comforting weeknight dinner, and don’t forget an extra sprinkle of Pecorino for the ultimate finishing touch. Perfect for lovers of authentic Italian cuisine, this recipe is remarkably simple yet bursting with bold flavor.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 400 grams Spaghetti
• 150 grams Pecorino Romano cheese
• 2 teaspoons Black pepper
• 1 tablespoon Kosher salt
• 4 liters Water

Directions

Step 1

Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of kosher salt to the water to season it.

Step 2

Add the spaghetti to the boiling water. Cook according to the package directions until just al dente, about 8-10 minutes.

Step 3

While the pasta cooks, finely grate the Pecorino Romano cheese and set it aside in a medium-sized mixing bowl.

Step 4

Crush the black peppercorns freshly with a mortar and pestle or the back of a spoon until coarse. Alternatively, use a pepper grinder on its coarsest setting.

Step 5

Heat a large skillet over medium heat and toast the crushed black pepper for 1-2 minutes until fragrant. Remove from heat and set aside.

Step 6

Before draining the cooked pasta, reserve about 1.5 cups of the starchy pasta water.

Step 7

Drain the spaghetti and immediately transfer it to the skillet with the black pepper.

Step 8

In the bowl with the grated Pecorino, add a small amount of the reserved pasta water to create a thick paste. Stir until smooth to prevent clumping.

Step 9

Return the skillet with the pasta to low heat. Pour the cheese paste over the pasta, stirring quickly to coat every strand. Gradually add more pasta water, one tablespoon at a time, until the cheese melts into a smooth and creamy sauce that clings to the spaghetti. This step requires continuous mixing to avoid lumps.

Step 10

Taste and adjust seasoning as necessary. Note that the Pecorino is salty, so additional salt may not be needed.

Step 11

Serve immediately in bowls, swirling the pasta into nests for a neat presentation. Garnish with extra grated Pecorino Romano and a final crack of black pepper if desired.

Nutrition Facts

Serving size	(4466.8g)

Amount per serving	% Daily Value*
Calories	643.0

Total Fat 3.9g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1896.6mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 8.3g	0%
Total Sugars 3.7g
Protein 23.6g	0%

Vitamin D 0IU	0%
Calcium 306.4mg	0%
Iron 7.9mg	0%
Potassium 237.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.5%

Protein: 14.9%

Carbs: 79.6%