This simple, easy, classic pasta repipe for ‘cacio e pepe’ spaghetti with pecorino, parmesan cheese and black pepper is deliciously creamy!
- 500g spaghetti
- 110g grated pecorino romano cheese
- 40g grated parmigiano regiano cheese
- 140g unsalted butter
- 2 teaspoons freshly cracked black pepper (plus more)
- Bring a large pot of water to the boil, season generously with salt, and cook spaghetti until al dente.
- Drain the spaghetti, saving two large mugs of pasta water (very important!).
- Return the pot with 110ml of the reserved pasta water to the stove and add the butter. Over medium heat, stir until the butter has fully melted into the water.
- Add the black pepper, give it a good stir and cook for a minute or so.
- Add the spaghetti, stir well, making sure the pasta is fully coated in the pasta water and butter mixture.
- Remove from the stove, add the grated pecorino romano and parmigiano reggiano cheeses and stir vigorously until the cheese has fully melted and emulsified into a creamy sauce. If the sauce is a little dry and doesn’t fully coat the pasta, gradually add some extra reserved pasta water until you reach the right consistency. You might need a lot, do not panic and keep adding while stirring constantly.
- Taste and add more black pepper, to taste.
- Divide the pasta between four bowls and serve with some additional pecorino or parmesan cheese and freshly ground black pepper.
Try to grate cheese as finely as possible, this will ensure it melts fast and creates a creamy rather than lumpy sauce.
- Category: Main Course
- Cuisine: Italian
Keywords: cacio e pepe recipe, fool-proof cacio e pepe recipe, easy cacio e pepe recipe, parmesan pecorino cacio e pepe, pasta with cheese sauce, authentic cacio e pepe