Spaghetti Cacio e Pepe Recipe

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

Pecorino Romano cheese: A salty, tangy cheese that melts beautifully to create the sauce.

Black pepper: Freshly ground to add a spicy kick and depth of flavor.

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

To achieve the perfect creamy sauce for your spaghetti cacio e pepe, make sure to finely grate the pecorino romano cheese. This ensures it melts smoothly when combined with the hot pasta and pasta water. Additionally, continuously tossing the pasta while gradually adding the cheese and water helps to emulsify the sauce, preventing clumps and creating a silky texture.

• spaghetti - Substitute with linguine: Linguine has a similar shape and texture, making it a good alternative for holding the sauce.

• spaghetti - Substitute with fettuccine: Fettuccine's flat and thick shape can also work well with the creamy cheese and pepper sauce.

• pecorino romano cheese - Substitute with parmesan cheese: Parmesan has a similar salty and nutty flavor, though it is slightly less sharp than pecorino romano.

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

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly milder flavor but can still provide the necessary heat and aroma.

• freshly ground black pepper - Substitute with crushed red pepper flakes: For a spicier kick, crushed red pepper flakes can be used, though the flavor will be more intense.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral taste.

• salt - Substitute with kosher salt: Kosher salt is less dense than table salt and can be used to season the dish without overpowering it.

• Allow the spaghetti cacio e pepe to cool to room temperature before storing. This prevents condensation and sogginess.
• Transfer the pasta to an airtight container. If possible, use a shallow container to spread the pasta out evenly.
• For added freshness, place a piece of parchment paper between the pasta and the lid of the container.
• Store the container in the refrigerator for up to 3 days. The pecorino romano cheese may harden slightly, but it will still be delicious.
• To reheat, place the pasta in a skillet over medium heat. Add a splash of reserved pasta water or a bit of olive oil to help revive the creamy texture. Stir continuously until heated through.
• If you prefer to freeze the pasta, portion it into individual servings. This makes it easier to thaw and reheat only what you need.
• Wrap each portion tightly in plastic wrap, then place the wrapped portions in a freezer-safe bag or container. Label with the date.
• Freeze for up to 1 month. For best results, thaw in the refrigerator overnight before reheating.
• When reheating from frozen, add a bit of pasta water or broth to the skillet to help loosen the sauce and restore its creamy consistency.

• Stovetop Method:

  1. Place a skillet over medium heat.
  2. Add a splash of olive oil or a small knob of butter to the pan.
  3. Add the leftover spaghetti and a few tablespoons of water or broth.
  4. Toss the pasta continuously until it's heated through and the sauce becomes creamy again.
  5. Serve immediately, garnished with extra pecorino romano and black pepper if desired.

• Microwave Method:

  1. Place the leftover spaghetti in a microwave-safe bowl.
  2. Add a splash of water or broth to the bowl to help rehydrate the pasta.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Continue microwaving in 30-second intervals until the pasta is heated through.
  6. Garnish with extra pecorino romano and 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 splash of water or broth to the dish to keep the pasta moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Bake for about 15-20 minutes, or until the pasta is heated through.
  6. Garnish with extra pecorino romano and black pepper if desired.

• Large pot: used to boil the water for cooking the spaghetti until al dente

• Skillet: used to toast the black pepper and combine it with the pasta

• Tongs: used to toss the pasta with the toasted pepper and cheese

• Cheese grater: used to finely grate the pecorino romano cheese

• Measuring spoons: used to measure the freshly ground black pepper

• Colander: used to drain the cooked spaghetti

• Ladle: used to reserve the pasta water

• Serving bowl: used to serve the finished dish

• Pepper mill: used to freshly grind the black pepper

Pre-grate the cheese: Save time by grating the pecorino romano in advance and storing it in an airtight container.

Toast pepper ahead: Toast the black pepper in bulk and store it in a small jar to use whenever needed.

Use a pasta timer: Set a timer for your spaghetti to ensure it cooks to al dente perfection without constant checking.

Reserve pasta water early: Scoop out the pasta water just before draining to avoid scrambling at the last minute.

Combine ingredients quickly: Have all your ingredients prepped and within reach to streamline the tossing process.