Classic Italian Cacio e Pepe with Freshly Cracked Black Pepper
A simple yet elegant pasta dish where pecorino cheese and freshly cracked black pepper create a creamy coating on spaghetti. This italian-inspired pasta ready in about 15 minutes pairs spaghetti, extra virgin olive oil, coarsely cracked black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 12 oz spaghetti
- 2 tbsp extra virgin olive oil
- 2 tbsp coarsely cracked black pepper
- 1 1/2 cups finely grated Pecorino Romano cheese
- 2 tsp kosher salt
- 1 cup reserved pasta water
Instructions
- Step 1: Bring a large pot of water to a rolling boil and add 2 tsp kosher salt. Add 12 oz spaghetti and cook until just al dente, about 8 minutes. Reserve 1 cup pasta water and then drain the pasta.
- Step 2: While pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 tbsp coarsely cracked black pepper and toast for 1-2 minutes until fragrant.
- Step 3: Add the drained spaghetti to the skillet along with 1 cup reserved pasta water and 1 1/2 cups finely grated Pecorino Romano cheese. Toss vigorously with tongs for 1-2 minutes until the cheese melts and emulsifies with the water and oil to create a silky, peppery sauce that coats every strand.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Italian Cacio e Pepe with Freshly Cracked Black Pepper take to make?
Total time is about 15 minutes (5 min prep + 10 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 Classic Italian Cacio e Pepe with Freshly Cracked Black 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 Classic Italian Cacio e Pepe with Freshly Cracked Black 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 Classic Italian Cacio e Pepe with Freshly Cracked Black Pepper for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Classic Italian Cacio e Pepe with Freshly Cracked Black 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.
