Creamy Cacio e Pepe Spaghetti
Classic Italian pasta with peppery, creamy Pecorino Romano cheese sauce that comes together quickly for a comforting and elegant dinner. This italian-inspired pasta ready in about 20 minutes pairs spaghetti, unsalted butter, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 4 tbsp unsalted butter
- 2 tsp freshly ground black pepper
- 1 cup, finely grated Pecorino Romano cheese
- 1 tbsp for pasta water salt
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil and add 12 oz spaghetti. Cook for 8-10 minutes until al dente, reserving 1 cup of pasta water before draining.
- Step 2: Meanwhile, melt 4 tbsp unsalted butter in a large skillet over medium heat. Add 2 tsp freshly ground black pepper and toast for 1 minute until fragrant.
- Step 3: Add the drained pasta to the skillet and pour in 1/2 cup reserved pasta water, tossing to coat the noodles in the butter and pepper.
- Step 4: Remove from heat and stir in 1 cup finely grated Pecorino Romano cheese, adding more reserved pasta water a tablespoon at a time until the sauce is creamy and clings to the spaghetti.
- Step 5: Serve immediately with extra black pepper and cheese if desired.
Frequently asked questions
How long does Creamy Cacio e Pepe Spaghetti take to make?
Total time is about 20 minutes (5 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 Creamy Cacio e Pepe Spaghetti?
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 Creamy Cacio e Pepe Spaghetti?
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 Creamy Cacio e Pepe Spaghetti 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 Creamy Cacio e Pepe Spaghetti?
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.
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