Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) Recipe

Serves: 2 Save

Ingredients (6)

  • 4 tablespoons (60ml) extra-virgin olive oil, divided
  • 1 teaspoon coarsely ground black pepper, to taste
  • Kosher salt, to taste
  • 1/2 pound (225g) spaghetti
  • 2 tablespoons (30g) unsalted butter
  • 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving


Learn how to make this recipe at Serious Eats