True Roman Cacio e Pepe with Pecorino

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.

Silky pasta coated in a creamy cheese and pepper sauce, made with only two ingredients for pure, unadulterated Roman authenticity. This Italian-inspired pasta recipe, ready in about 20 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 420 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: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of water to a rolling boil in a large pot, adding 1 tbsp salt. Add 8 oz spaghetti and cook for 8 minutes until al dente, reserving 1 cup pasta water before draining.
  2. Step 2: While pasta cooks, finely grate 1 cup Pecorino Romano cheese and coarsely grind 1/2 tsp black pepper into a bowl using a mortar and pestle.
  3. Step 3: Add drained spaghetti to a large bowl, then immediately add 1/2 cup reserved pasta water, 1/4 cup grated Pecorino, and 1/4 tsp pepper. Toss vigorously for 1 minute until the cheese melts into a glossy sauce that clings to every strand and the mixture thickens to coat the back of a spoon.

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