This Roman pasta dish proves that less truly is more. Cacio e Pepe—meaning “cheese and pepper”—brings together perfectly al dente spaghetti, freshly cracked black pepper, and sharp Pecorino Romano to create a rich, creamy sauce without cream. A touch of olive oil and a whisper of lemon zest brighten the dish, making it comforting yet elevated. Ideal for a weeknight indulgence or an effortlessly chic date night.

Ingredients:

  1. 2 teaspoons salt
  2. 150 gm spaghetti
  3. 2 tbsp olive oil
  4. 1tbsp freshly ground black pepper
  5. ¼ cup grated pecorino romano cheese
  6. Lemon zest to garnish

Servings: 2
Prep Time: 15–20 minutes
Total Time: 25–30 minutes

Instructions:

  1. In a heavy-bottomed pan, add enough water to boil the pasta along with salt. Cook until al dente. 

  2. In a separate shallow pan, toast the black peppercorns for a minute on low-medium flame. Pound into a coarse powder and set aside. 

  3. Add the olive oil to the pan along with the pounded black pepper and saute. 

  4. Add a ladle of the pasta water and stir together.

  5. Add the boiled spaghetti along with the grated cheese and stir together. 

  6. Add another ladle of the pasta water to loosen up the sauce. It should be creamy from the starch water and the cheese.

  7. Serve on a plate and finish with more crushed black pepper, olive oil, lemon zest and grated cheese.

 

 

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