Cacio e Pepe

Rome's most iconic pasta — just spaghetti, Pecorino Romano, and black pepper. Three ingredients, one unforgettable bowl.

Ingredients

• •200g spaghetti or tonnarelli
• •60g Pecorino Romano, finely grated
• •30g Parmesan, finely grated
• •1 teaspoon coarsely ground black pepper
• •Salt for pasta water

Instructions

1. 1. Cook spaghetti in well-salted boiling water until just al dente. Reserve 1 cup of pasta water before draining.
2. 2. While pasta cooks, toast the black pepper in a dry skillet over medium heat for 30 seconds until fragrant. Set aside.
3. 3. In a large bowl, mix Pecorino and Parmesan. Add 4–5 tablespoons of hot pasta water and stir vigorously until a smooth, creamy paste forms.
4. 4. Add the hot drained pasta directly to the cheese paste and toss quickly, adding more pasta water a little at a time until a glossy, even sauce coats every strand.
5. 5. Add the toasted pepper and toss once more. Serve immediately with extra Pecorino on top.