Spaghetti Cacio e Pepe

Serving Size: 8
Total Time:


  • 0.75 Pound spaghetti
  • 0.75 cup freshly grated pecorino romano cheese
  • 0.33 cup freshly grated Parmigiano-Reggiano cheese
  • 1 Tbsp coarsely ground black pepper
  • salt


  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Meanwhile, in a small bowl, combine the cheeses.
  2. Return the pasta to the pot. Working quickly, add 6 tablespoons of the reserved cooking water, 2 tablespoons at a time, alternating with the cheeses; toss well to thoroughly coat the pasta between additions. Sprinkle on the black pepper and season the pasta with salt; toss again.
  3. Transfer the pasta to a warmed serving bowl. Add the remaining 2 tablespoons of cooking water, as necessary, tossing until a creamy sauce forms. Serve right away.