Ingredients for 4

Recipe

Boil the pasta in salted water until al dente. Reserve some pasta water before draining.
In a large skillet, toast the freshly ground black pepper over medium heat for about 1–2 minutes to release its aromatic oils.
Add a little pasta water to the skillet to create a thin sauce with the pepper.
Gradually add the drained pasta to the skillet, stirring well to coat it in the pepper-infused water.
Add the grated Pecorino Romano cheese and more reserved pasta water to form a creamy sauce.
Stir vigorously to emulsify the cheese with the pasta water.
Adjust the seasoning with salt and pepper, and serve immediately with extra grated cheese on top.

Frank Sinatra was so fond of cacio e pepe that he allegedly requested it every time he dined in Rome. Some say it was his favorite “comfort food,” and he even tried to recreate it himself—though reports say his attempts never quite lived up to the original!
Audrey Hepburn adored the dish so much during her time filming in Rome that she was once caught trying to sneak a second helping at a restaurant, claiming it was “for the crew.” We can’t blame her—who can resist the creamy, peppery goodness?
Gina Lollobrigida, the iconic Italian actress, claimed that cacio e pepe was her secret to maintaining her glamorous figure. She’d often joke that “a plate of pasta a day keeps the paparazzi away.” Wouldn’t we all love that kind of excuse for pasta?