Spaghetti Cacio e Pepe with Black Pepper and Pecorino

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Roman pasta where al dente spaghetti is coated in a creamy sauce of Pecorino Romano cheese and freshly cracked black pepper. This italian-inspired pasta ready in about 15 minutes pairs spaghetti, finely grated Pecorino Romano cheese, whole black peppercorns 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.

Prep: 5 min Cook: 10 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Add 12 oz spaghetti and cook until al dente, about 8-9 minutes. Reserve 1 cup of pasta water before draining.
  2. Step 2: While pasta cooks, toast 2 tsp whole black peppercorns in a dry skillet over medium heat for 2 minutes until fragrant, then crush coarsely using a mortar and pestle or spice grinder.
  3. Step 3: In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add the crushed black pepper and cook for 30 seconds to infuse the butter with pepper aroma.
  4. Step 4: Add the drained spaghetti to the skillet along with 1 cup reserved pasta water and 1 cup finely grated Pecorino Romano cheese. Toss vigorously for 1-2 minutes until the cheese melts and creates a creamy sauce that evenly coats each strand.
  5. Step 5: Serve immediately, adding extra grated Pecorino and cracked black pepper to taste.

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Frequently asked questions

How long does Spaghetti Cacio e Pepe with Black Pepper and Pecorino 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 Spaghetti Cacio e Pepe with Black Pepper and Pecorino?

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 Spaghetti Cacio e Pepe with Black Pepper and Pecorino?

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 Spaghetti Cacio e Pepe with Black Pepper and Pecorino 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 Spaghetti Cacio e Pepe with Black Pepper and Pecorino?

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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