Authentically Made Roman-Style Cacio e Pepe

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A true Roman pasta dish where cheese and pepper create a silky sauce without cream, using only three ingredients and traditional technique. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs Spaghetti, Pecorino Romano cheese, Coarse black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a rolling boil, adding 1 tbsp kosher salt. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
  2. Step 2: While pasta cooks, place 1 cup grated Pecorino Romano in a bowl and add 2 tbsp freshly cracked black pepper, stirring to combine.
  3. Step 3: Immediately transfer drained spaghetti to the bowl with cheese mixture, adding 3 tbsp reserved pasta water. Toss vigorously for 1 minute until the cheese melts into a glossy sauce that coats every strand and thickens slightly.
  4. Step 4: Add remaining pasta water 1 tsp at a time while tossing until the sauce reaches a creamy, pourable consistency that clings to the pasta without becoming gluey.

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