Classic Roman-Style Cacio e Pepe

This classic Roman pasta dish features spaghetti dressed in a silky, peppery sauce made from just a handful of high‐quality ingredients. The magic lies in combining room-temperature butter, olive oil, and Pecorino Romano with starchy pasta water, creating a luxurious sauce that clings to every strand.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 485

Ingredients Equipment Method Notes

Ingredients

12 ounces spaghetti
4 tablespoons unsalted butter at room temperature
1 tablespoon extra-virgin olive oil
2/3 cup grated Pecorino Romano cheese
Salt to taste
Freshly ground black pepper to taste (lots of it!)

Equipment

Large pot
Colander
Large bowl
Pepper mill

Method

Bring a large pot of salted water to a boil. Add the spaghetti and cook for about 8 to 10 minutes until al dente. Reserve about 1/2 cup of the starchy pasta water before draining the spaghetti.
In a large bowl, combine the room-temperature unsalted butter, extra-virgin olive oil, and grated Pecorino Romano cheese. Mash them together until a smooth paste forms.
Add the hot, drained pasta to the bowl with the cheese mixture. Toss vigorously while gradually adding reserved pasta water until a creamy, glossy sauce evenly coats the spaghetti. Season generously with salt and freshly ground black pepper.
Divide the pasta among four plates and serve immediately to enjoy its rich, silky texture.

Notes

For the best flavor, use authentic Pecorino Romano cheese; if it’s not available, you can use Parmesan as a substitute, though it won’t deliver the same distinctive taste. Ensure the butter is at room temperature so it emulsifies well with the pasta water and cheese. This dish is best served immediately to preserve the creamy texture of the sauce. If desired, experiment with additions like toasted breadcrumbs or a hint of lemon zest for an extra layer of flavor.