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Cacio e Pepe

How to make the perfect Spaghetti Cacio e Pepe, an easy 4 ingredient pasta that comes together in minutes.
Cuisine Italian
Level Intermediate
Main Ingredient Pasta
Diet Low Sugar, Pescatarian, Vegetarian
Cook Time 7 minutes
Total Time 7 minutes
Servings 1 serving


  • 4 cups water
  • 1 teaspoon salt
  • 75 grams spaghetti
  • 1 tablespoon cultured unsalted butter
  • 15 grams Parmigiano-Reggiano (grated)
  • 1/4 teaspoon black pepper (freshly ground)
  • Pecorino Romano (to taste)


  1. Bring the water and salt to a boil. Boil the spaghetti until it's just a bit shy of being al denté (about 7 minutes).
  2. When the pasta is almost done, spoon 3 tablespoon of cooking liquid into a skillet, turn on the heat to medium-high, and then drain the pasta.
  3. When the reserved pasta water is boiling, whisk in the butter until the mixture is emulsified.
  4. Add the pasta and toss to coat evenly.
  5. Turn off the heat and then sprinkle the Parmigiano-Reggiano and black pepper evenly over the pasta and use tongs to toss the spaghetti and coat evenly. Plate and serve immediate with a generous dose of Pecorino Romano grated on top and additional black pepper to taste.