Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
Toast the Pepper: While the spaghetti is cooking, heat a large skillet over medium heat. Add the freshly ground black pepper to the skillet and toast it for about 1-2 minutes, until fragrant. Be careful not to burn the pepper.
Combine Spaghetti and Pepper: Once the spaghetti is cooked and drained, add it to the skillet with the toasted black pepper. Toss the spaghetti in the pepper to coat evenly.
Add Cheese: Gradually add the freshly grated Pecorino Romano cheese to the spaghetti, tossing continuously, until the cheese melts and forms a creamy sauce. If the sauce seems too thick, add a splash of pasta cooking water to loosen it.
Adjust Seasoning: Taste the spaghetti and adjust the seasoning with salt if needed. Remember that Pecorino Romano cheese is quite salty, so you may not need to add much, if any, salt.
Serve: Transfer the spaghetti cacio e pepe to serving plates or bowls. If desired, drizzle with a little extra virgin olive oil for extra richness and flavor. Serve immediately, while hot.
This Spaghetti Cacio e Pepe is a simple yet delicious Italian pasta dish that celebrates the flavors of Pecorino Romano cheese and black pepper. It’s quick to make and perfect for a cozy weeknight dinner or a special occasion. Enjoy!
