The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
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🌅 Recipe Of The Day! 🌇
🖨 🖨
Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)
Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)
{Serving suggestion only*}
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Ready to master one of Rome's most iconic pasta dishes? This authentic Cacio e Pepe showcases the magical alchemy that happens when just three humble ingredients—sharp Pecorino Romano cheese, freshly cracked black pepper, and starchy pasta water—unite to create an impossibly silky, creamy sauce that clings to every strand of perfectly al dente spaghetti. Unlike cream-laden pasta dishes, this Roman classic relies entirely on technique and timing, whisking the reserved pasta water into the cheese and pepper mixture to form an emulsified sauce that's both elegant and deeply satisfying. The key is working quickly once the pasta is drained, vigorously stirring to create that signature glossy coating that makes this dish a true culinary masterpiece. With just a handful of pantry staples and about 15 minutes from start to finish, you'll have a restaurant-quality meal that tastes like you've been cooking Italian cuisine for years. Whether you're looking for a quick weeknight dinner or an impressive date-night meal, this Cacio e Pepe delivers maximum flavor with minimal fuss, proving that sometimes the simplest recipes are the most sublime. - Claude
No Jump Zone
Ingredients
2 qt water
1½ tsp fine salt
1 lb spaghetti
3 Tbsp olive oil
2 Tbsp unsalted butter
2 tsp freshly ground coarse black pepper
4 oz Pecorino Romano cheese, grated with a Microplane grater (about 2½ cups), plus more for serving
Directions
Bring 2 quarts water and 1½ teaspoons fine salt to a boil in a pot wide enough to fit spaghetti over high heat.
Add 1 lb spaghetti to the boiling water and cook according to package directions for al dente.
While the pasta water comes to a boil, heat 3 tablespoons olive oil, 2 tablespoons unsalted butter, and 2 teaspoons freshly ground coarse black pepper in a medium skillet over medium heat.
Cook, stirring constantly, until the butter is melted and the pepper is sizzling, 2 to 3 minutes.
Transfer the pepper mixture to a large bowl and stir in 4 ounces grated Pecorino Romano cheese.
Drain the pasta in a colander, reserving 1 cup of the cooking water.
Let the pasta sit for a minute or two.
While the pasta cools, whisk ¾ cup of the reserved cooking water into the pecorino mixture, ¼ cup at a time, until most of the cheese is melted.
Transfer the pasta to the pecorino mixture.
Working quickly, vigorously stir the pasta mixture until a creamy sauce forms and coats the pasta, 20 to 30 seconds.
Gradually add the remaining ¼ cup reserved cooking water to loosen if necessary.
Divide among 4 bowls and serve immediately, topped with additional Pecorino Romano as desired.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 580; Total Fat: 22g (Saturated Fat: 9g); Cholesterol: 40mg; Sodium: 720mg; Total Carbohydrates: 72g (Dietary Fiber: 3g, Sugars: 3g); Protein: 21g; Calories from Fat: 198 (34%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Cacio e pepe is a beloved Roman pasta whose name means "cheese and pepper." With just a handful of ingredients—Pecorino Romano, black pepper, and starchy pasta water—it creates a luxuriously creamy sauce through simple, careful emulsification. From The Spruce Eats.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: pasta, italian, cheese, pecorino, quick
🗂️ Categories: 🍽️ Dinner, 🍝 Italian, 🍝 Pasta Dishes, ⏱️ Quick Meals
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano) was added on October 26, 2025 and last updated on October 26, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

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Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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