Roman-Style Cacio e Pepe with Pecorino Romano
A minimalist Roman pasta dish where creamy texture comes solely from cheese and starchy pasta water, no cream needed. This is the truest expression of a 14th-century Roman street food. This italian-inspired pasta ready in about 25 minutes pairs Spaghetti, finely grated Pecorino Romano cheese, freshly cracked Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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
- 3/4 cup, finely grated Pecorino Romano cheese
- 2 tsp, freshly cracked Black pepper
- 1/2 cup, reserved Pasta water
- 1 tbsp Olive oil
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-low heat. Add 2 tsp freshly cracked black pepper and toast for 1 minute until fragrant but not bitter.
- Step 3: Immediately transfer drained spaghetti to the skillet. Toss vigorously for 1 minute, then add 1/4 cup reserved pasta water, stirring constantly until the sauce begins to coat the strands like a thin glaze.
- Step 4: Off heat, add 3/4 cup finely grated Pecorino Romano, stirring until fully melted and the sauce becomes glossy and creamy, adding more pasta water 1 tbsp at a time if too thick.
- Step 5: Serve immediately with extra pepper and cheese on the side, while the pasta is still hot and the cheese is melting.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roman-Style Cacio e Pepe with Pecorino Romano 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 Roman-Style Cacio e Pepe with Pecorino Romano?
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 Roman-Style Cacio e Pepe with Pecorino Romano?
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 Roman-Style Cacio e Pepe with Pecorino Romano 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 Roman-Style Cacio e Pepe with Pecorino Romano?
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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
