Cacio e Pepe Tossed with Pecorino and Freshly Ground Pepper

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 minimalist Roman pasta dish where cheese and pepper create a velvety sauce without cream, relying solely on pasta water and quality ingredients. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs spaghetti, Pecorino Romano cheese, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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 2 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil in a large pot. Add 8 oz spaghetti and cook for 8 minutes until al dente, then drain while reserving 1/2 cup pasta water.
  2. Step 2: Finely grate 1 cup Pecorino Romano cheese and set aside. In a small bowl, combine 1/4 cup freshly ground black pepper with 1/2 cup reserved pasta water until it forms a paste.
  3. Step 3: Add the drained spaghetti to the pepper-pasta water mixture. Toss vigorously for 1 minute until the cheese melts and the sauce coats each strand evenly, adding splashes of pasta water as needed to achieve a creamy consistency.
  4. Step 4: Taste and adjust seasoning with additional black pepper before serving immediately.

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