Cacio e Pepe

by Sofia Rossi • Dec 14, 2025

20 min Italian pasta
vegan
(Edited Jan 23, 2026)

Three ingredients, infinite satisfaction. The art of Roman simplicity.

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Ingredients

Servings
2
  • 200g spaghetti
  • 150g pecorino romano
  • 2tbsp black pepper

Equipment Needed

  • stockpot

Instructions

  1. 1

    Bring a large pot of salted water to boil. Cook spaghetti until al dente, reserving 2 cups pasta water.

  2. 2

    Toast freshly cracked black pepper in a dry pan until fragrant.

  3. 3

    Finely grate the pecorino romano.

  4. 4

    Add pasta to the pepper with a ladle of pasta water. Toss vigorously.

  5. 5

    Remove from heat, add pecorino gradually while tossing to create a creamy sauce. Add more pasta water if needed.

Tips

  • The pasta water is crucial - it helps emulsify the cheese into a creamy sauce.
  • Work quickly off the heat to prevent the eggs in the cheese from scrambling.