1. Boil the Pasta

Start by bringing a large pot of salted water to a boil. Add about 1-2 tablespoons of salt to the water (it should taste like the sea) and then add your pasta. Cook the pasta according to the package instructions, making sure to stir occasionally to prevent it from sticking together.

For best results, cook the pasta until it is al dente, or slightly firm to the bite. This typically takes about 8-10 minutes, depending on the type of pasta you’re using. Once the pasta is cooked, reserve about 1 cup of the pasta water before draining. This starchy water will be used to create the sauce, so don’t forget to save it!

2. Toast the Pepper

While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil and freshly cracked black pepper to the pan. Toast the pepper for about 1-2 minutes, stirring constantly, until it becomes fragrant. This step brings out the full flavor of the pepper and ensures that it infuses the dish with its warmth and spice.

If you prefer a more intense pepper flavor, you can add more pepper or toast it for a longer period of time. Just be careful not to burn it, as burnt pepper can turn bitter.

3. Combine the Pasta and Pepper

Once the pasta is drained, transfer it to the skillet with the toasted pepper. Toss the pasta in the pepper and olive oil mixture to coat it evenly. Add a small amount of the reserved pasta water to the skillet, about ¼ cup at a time, stirring constantly to create a silky, slightly saucy texture. Continue adding the pasta water until you have the desired consistency for the sauce.

The starchy pasta water helps to bind the pasta with the oil and pepper, creating a creamy, cohesive sauce. This step is key to achieving the signature smooth texture of Cacio e Pepe.

4. Add the Cheese

Once the pasta is well coated with the pepper and olive oil mixture, add the freshly grated Pecorino Romano cheese. Start with about 1 cup of cheese and stir quickly to help it melt and combine with the pasta. If the sauce is too thick, add more pasta water, a little at a time, until it reaches a creamy consistency.

The cheese will melt into the pasta and create a rich, creamy coating. If you like a cheesier dish, feel free to add more cheese to taste. The key to a great Cacio e Pepe is ensuring that the cheese melts smoothly into the pasta without clumping.

5. Serve the Cheese and Pepper Pasta

Once the cheese has melted and the sauce is creamy, taste the pasta and adjust the seasoning if needed, adding more salt or pepper as desired. For an optional extra touch of flavor, you can stir in a tablespoon of butter to make the sauce even creamier.

Transfer the pasta to serving plates and garnish with fresh parsley, if desired, for a pop of color and freshness. Serve immediately while the pasta is hot and the sauce is velvety.