Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)
- ⏱ 20 minutes
- Medium
- Serves 3
- 👥 2-cook recipe
Spaghetti is coated in a creamy sauce of Pecorino Romano, black pepper, olive oil, and butter.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Cacio e Pepe (Spagh...
0/0
COOK 1COOK 2
1Grate the cheese
Very finely grate the Pecorino Romano cheese on a...
2Infuse the pepper
3Plate and serve
+ 10 more steps in the app
Cacio e Pepe (Spagh...
0/0
COOK 2COOK 1
1Grate the cheese
2Infuse the pepper
In a medium skillet, heat 3 tablespoons olive oil and...
3Plate and serve
+ 10 more steps in the app
Ingredients
- 4 tbsp extra-virgin olive oil (divided)
- coarsely ground black pepper, to taste
- 1/2 lb spaghetti
- kosher salt, to taste
- 2 tbsp unsalted butter
- 2 oz Pecorino Romano cheese (very finely grated on a Microplane or the smallest holes of a box grater)
The full plan
Split between two cooks — each step says who's on it.
1. Grate the cheese COOK 2
- Very finely grate the Pecorino Romano cheese on a Microplane or the smallest holes of a box grater
2. Infuse the pepper COOK 1
- In a medium skillet, heat 3 tablespoons olive oil and about a teaspoon of black pepper over medium-low heat until the ingredients are fragrant and the pepper is barely starting to sizzle, about 1 minute, Set aside
3. Cook the spaghetti COOK 1
- In a large skillet, cover the spaghetti with water
- Season with a small pinch of salt
- Bring to a boil over high heat, prodding the spaghetti occasionally with a fork or wooden spoon to prevent it from clumping
- Cook until the spaghetti is al dente, typically about 1 minute less than the package recommends
- Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil and pepper mixture
- Stir in the butter
- Using tongs, lift the spaghetti and transfer it to the oil and butter mixture
4. Finish the sauce COOK 1
- In the skillet with the spaghetti and oil mixture, add the Pecorino Romano cheese and remaining tablespoon olive oil and stir with a fork until the cheese is completely melted
- Add a few more tablespoons of pasta water to adjust the consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti
- Season to taste with salt and more black pepper
🤝 Cook 2 hands over the cheese.
5. Plate and serve BOTH
- Serve immediately, passing extra grated cheese and black pepper at the table
See it in action
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