Roman-Style Cacio e Pepe with Pecorino Romano

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 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 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 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve immediately with extra pepper and cheese on the side, while the pasta is still hot and the cheese is melting.

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