8 oz spaghetti (or tonnarelli)

1 cup finely grated Pecorino Romano cheese

1 1/2 tsp freshly cracked black pepper (to taste)

Salt (for pasta water)

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Bring a large pot of water to a boil. Salt lightly (less than usual since the cheese is salty).

Cook pasta until al dente, reserving 1 cup of pasta water before draining.

While pasta cooks, toast the cracked black pepper in a large dry skillet over medium heat for 30–60 seconds until fragrant.

Add ½ cup reserved pasta water to the skillet and bring to a gentle simmer.

Add drained pasta to the skillet and toss to coat. Remove from heat.

Gradually sprinkle in the Pecorino Romano while tossing continuously, adding small amounts of pasta water as needed to create a smooth, creamy sauce.

Serve immediately with extra black pepper and grated cheese.

Finely grate the cheese (microplane works best) to prevent clumping.
Remove the pan from heat before adding cheese—too much heat can cause it to seize.
Pasta water is key: its starchiness creates the sauce, so don’t skip it.
Toss constantly for the smoothest texture.

Bucatini Cacio e Pepe: Use thicker pasta for a heartier bite.
Butter-Enriched: Add 1 tsp butter for extra richness (non-traditional but delicious).
Garlic Pepper Twist: Lightly sauté a smashed garlic clove with the pepper, then remove before adding pasta.
Cheese Blend: Substitute half the Pecorino with Parmigiano-Reggiano for a milder flavor.