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Pasta cacio e pepe (cheese and black pepper) a la romana

The recipe for spaghetti cacio e pepe, one of the best, most delicious, pleasant, cheap, quick and easy to prepare, classic spaghetti dishes of Roman cuisine.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: main courses
Cuisine: Italiana, roman
Keyword: black pepper, pasta, pecorino romano
Servings: 2
Calories: 251kcal
Author: Mia Mattarello


  • 200 g Spaghetti
  • 100 g Cured Pecorino Romano or other cured sheep's cheese salted
  • Black pepper is better if you can grind it on the spot
  • Salt


  • Grate the cheese in a large glass bowl or aluminum container.
  • Grind the black pepper over the cheese and mix well.
  • Cook the spaghetti al dente.
  • Do not drain the spaghetti with a strainer. Take them directly from the pot with a large fork or similar utensil, so that they are not too dry, and put them in the bowl with the cheese and pepper.
  • Also add to the bowl a ladle of cooking water for the spaghetti.
  • Mix well and quickly, so that they do not become lumpy and the spaghetti are well covered with the cream formed by the cheese, pepper and pecorino.
  • Serve hot.
  • Note: The real spaghetti cacio e pepe have a considerable amount of pepper. You should be able to taste it. Obviously, as everything is going to taste, put the quantity you like.