This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Cacio e Pepe Pasta

Name: Cacio e Pepe Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: Spaghetti (400 g); Pecorino Romano cheese (grated) (1 1/2 cups); Black pepper (2 tablespoons, whole peppercorns) (7 g); Salt (1 teaspoon)

by Waatokok Kitchen

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33 viewsTotal time: 20 min

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Spaghetti tossed with Pecorino Romano cheese, black pepper, and cooking water mixed with starch to form a silky sauce—no cream and no butter roux.

Servings: 4
Prep: 5 min
Cook: 15 min
Difficulty: Medium
Category: Main course
Cuisine: Italian
Serve: Hot
Texture: Creamy, Smooth
Techniques: BoilSauté
Meal: DinnerLunch

Quick weekday meal

Tips

Keep the pan off the direct heat when adding the cheese—direct heat causes it to curdle and form lumps instead of a creamy sauce. Here’s a video to help you make your dish.

Ingredients

Spaghetti (400 g)
$21.00 MXN
Pecorino Romano cheese (grated) (1 1/2 cups)
No price yet
Black pepper (2 tablespoons, whole peppercorns) (7 g)
$7.23 MXN
Salt (1 teaspoon)
≈ $0.16 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $28.39 MXN

≈ $7.10 MXN per serving

3 of 4 ingredients

priced

75%

Prices are approximate. · Last updated Oct 7, 2026

Some prices may be outdated.

Tools

Pot
Frying pan
Tongs
Grater
Colander
Measuring cups

Steps

1. Toast the pepper2 min
In a dry skillet over medium heat, toast the crushed peppercorns for 1–2 minutes until they become fragrant.
2. Cook the pasta10 min
Cook the pasta in lightly salted water until it is al dente or fully cooked. Set aside 1.5 cups of the cooking water before draining.
3. Prepare the cheese paste3 min
In a bowl, mix the pecorino (the cheese) with a little warm cooking water until it forms a smooth paste without any lumps.
4. Mix off the heat4 min
Add the cooked pasta to the skillet with the pepper, remove from the heat, and stir in the cheese mixture little by little along with more pasta water, stirring constantly until the sauce is creamy and glossy.
5. Serve1 min
Serve immediately with more pecorino and pepper to taste.

Substitutions & variations

Don't have Pecorino Romano? This dish is defined by that particular salty, sharp cheese—Parmesan (which is milder) can be used in a pinch, but the result will taste noticeably different.