Cacio e Pepe Tossed with Pecorino and Freshly Ground Pepper
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 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.
Ingredients
- 8 oz spaghetti
- 1 cup Pecorino Romano cheese
- 1/4 cup black pepper
- 1/2 cup pasta water
Instructions
- 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.
- 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.
- 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.
- Step 4: Taste and adjust seasoning with additional black pepper before serving immediately.
Frequently asked questions
How long does Cacio e Pepe Tossed with Pecorino and Freshly Ground Pepper take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cacio e Pepe Tossed with Pecorino and Freshly Ground Pepper?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Cacio e Pepe Tossed with Pecorino and Freshly Ground Pepper?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cacio e Pepe Tossed with Pecorino and Freshly Ground Pepper for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cacio e Pepe Tossed with Pecorino and Freshly Ground Pepper?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My go-to pasta recipe. It's so easy and always impresses guests.
- ★★★★★
Perfect for a quick weeknight dinner. Freshly ground pepper is a must!
- ★★★★★
This is the best cacio e pepe I've ever made. The pecorino really makes it shine.
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