Spaghetti Cacio e Pepe Recipe

Spaghetti: The base of the dish, providing the perfect canvas for the creamy, peppery sauce.

Pecorino romano cheese: A hard, salty cheese made from sheep's milk, essential for the authentic flavor and creamy texture.

Black pepper: Freshly ground to add a robust, spicy kick that balances the richness of the cheese.

Salt: Used to season the pasta water, enhancing the overall flavor of the dish.

To achieve the perfect creamy sauce for your spaghetti cacio e pepe, ensure that the pasta water you reserve is starchy. This starch will help emulsify the pecorino romano cheese and black pepper, creating a silky texture. When adding the cheese, do so off the heat to prevent it from clumping or becoming grainy. Toss vigorously to combine, and add more pasta water as needed to reach the desired consistency.

• spaghetti - Substitute with linguine: Linguine has a similar texture and can hold the sauce well.

• spaghetti - Substitute with fettuccine: Fettuccine is slightly wider but can still provide a similar mouthfeel.

• pecorino romano cheese - Substitute with parmesan cheese: Parmesan is also a hard, salty cheese that can mimic the flavor profile.

• pecorino romano cheese - Substitute with grana padano: Grana Padano is another hard cheese with a similar texture and flavor.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat without altering the color of the dish.

• black pepper - Substitute with pink peppercorns: Pink peppercorns offer a milder, slightly fruity flavor that can add a unique twist.

• salt - Substitute with sea salt: Sea salt can provide a cleaner, more nuanced saltiness.

• salt - Substitute with kosher salt: Kosher salt is less dense and can be easier to control for seasoning.

• Allow the spaghetti cacio e pepe to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the cooled pasta into an airtight container. If possible, use a shallow container to ensure even cooling and reheating.
• For optimal freshness, store the pasta in the refrigerator for up to 3 days. The pecorino romano cheese may solidify, but it will melt again when reheated.
• To reheat, add a splash of water or olive oil to the pasta and warm it gently in a skillet over medium heat. Stir frequently to ensure even heating and to help the cheese melt back into a creamy sauce.
• If you prefer to use a microwave, place the pasta in a microwave-safe dish, add a bit of water or olive oil, cover with a microwave-safe lid or wrap, and heat in short intervals, stirring in between.
• For freezing, portion the spaghetti into individual servings. This makes it easier to thaw and reheat only what you need.
• Place the portions into freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers with the date to keep track of freshness. The spaghetti cacio e pepe can be frozen for up to 2 months.
• To thaw, transfer the frozen pasta to the refrigerator and let it defrost overnight. Alternatively, you can use the defrost setting on your microwave.
• Reheat the thawed pasta in a skillet over medium heat, adding a splash of water or olive oil to help revive the creamy texture. Stir frequently to ensure even heating.
• Garnish with extra pecorino romano cheese and freshly ground black pepper before serving to enhance the flavors.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a small knob of butter.
  2. Add the leftover spaghetti to the skillet, along with a few tablespoons of water or chicken broth to help rehydrate the pasta.
  3. Toss the pasta continuously until it is heated through and the sauce becomes creamy again, about 3-5 minutes.
  4. If needed, add a bit more grated pecorino romano cheese and freshly ground black pepper to enhance the flavors.

• Microwave Method:

  1. Place the leftover spaghetti in a microwave-safe bowl.
  2. Add a splash of water or chicken broth to the pasta to prevent it from drying out.
  3. Cover the bowl with a microwave-safe lid or a damp paper towel.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  5. After microwaving, stir in a bit more grated pecorino romano cheese and freshly ground black pepper if desired.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spaghetti in an oven-safe dish.
  3. Add a few tablespoons of water or chicken broth to the dish to keep the pasta moist.
  4. Cover the dish with aluminum foil to prevent the pasta from drying out.
  5. Bake in the preheated oven for about 10-15 minutes, or until the pasta is heated through.
  6. Remove from the oven and give it a good stir, adding more grated pecorino romano cheese and freshly ground black pepper if needed.

• Large pot: Used to boil the water for cooking the spaghetti.

• Skillet: Used to toast the black pepper and combine the spaghetti with the sauce.

• Tongs: Handy for tossing the spaghetti with the sauce in the skillet.

• Measuring cup: Used to reserve 1 cup of pasta cooking water.

• Cheese grater: Essential for finely grating the pecorino romano cheese.

• Wooden spoon: Useful for stirring the spaghetti and sauce together.

• Colander: Used to drain the cooked spaghetti.

• Pepper mill: For freshly grinding the black pepper.

• Serving bowl: To serve the finished dish.

Pre-grate the cheese: Grate the pecorino romano cheese in advance and store it in an airtight container to save time.

Use a kettle: Boil water in a kettle first, then transfer it to the pot to speed up the process.

Prep ingredients: Measure out the black pepper and salt before starting to cook.

Reserve pasta water: Use a heatproof measuring cup to reserve the pasta cooking water easily.

Multitask: Toast the black pepper while the spaghetti is cooking to save time.