Cacio e Pepe

Ingredients

• 400 gspaghetti$2.68
• 200 gvegetarian hard sheep's cheese (in place of Pecorino Romano)$10.14
• 2 tspblack pepper$0.36
• 1 tspsalt$0.03
• Total for 4 servings$13.21

Most of the cost is vegetarian hard sheep's cheese (in place of pecorino romano) ($10.14) and spaghetti ($2.68). Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Finely grate the vegetarian hard sheep's cheese into a heatproof mixing bowl and coarsely crush the black pepper.
2. Bring a large pot of water with the salt to a boil over high heat, using less water than usual to keep the starch concentrated. Drop in the spaghetti and boil for 6 to 8 minutes, stirring occasionally, until very al dente (about 2 to 3 minutes short of package instructions).
3. While the pasta boils, toast the crushed black pepper in a large skillet over medium-low heat for 1 to 2 minutes until fragrant, then ladle in about 120 ml of boiling starchy pasta water so it sizzles into a peppery broth.
4. Using tongs, transfer the undercooked spaghetti directly into the skillet with the pepper broth. Cook over medium heat for 2 to 3 minutes, tossing continuously and ladling in additional pasta water as needed, until the pasta is cooked through and coated in a light starchy sheen.
5. Ladle a small amount of hot pasta water into the grated cheese and whisk vigorously until a thick, smooth, lump-free paste forms. Remove the skillet completely from the heat and let it rest for 30 seconds to drop below boiling temperature.
6. Pour the cheese paste over the pasta and toss vigorously off the heat for about 1 minute until an ultra-creamy, glossy sauce coats the strands. Divide immediately among 4 warm bowls and serve.