Spaghetti Cacio e Pepe

"This is a recipe that we have made in our family for many years--everyone loves it. It's a very basic and easy variation on mac 'n cheese."

  • Prep time: 5 Minutes
  • Cook time: 18 Minutes
  • Ready in 23 Minutes


  • 1 pound spaghetti
  • 6 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons ground black pepper
  • 1 3/4 cups grated Pecorino Romano cheese


  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
  • Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.

Nutritional Information

  • Total Fat: : 36g
  • Saturated Fat: : 36g
  • Sodium: : 36g
  • Potassium: : 36g
  • Total Carbohydrates: : 36g
  • Dietary Fiber: : 36g
  • Protein: : 36g
  • Sugars: : 36g
  • Vitamin C: : 36g
  • Iron: : 36g
  • Niacin: : 36g
  • Magnesium: : 36g


  • Cook's Notes:
  • Substitute butter for the olive oil if preferred. For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese.
  • I have added other ingredients depending on my main dish to enhance flavors (like pancetta); I always experiment when creating food.