Gochujang Cacio e Pepe
Cheesy pasta with a spicy, umami twist.
Serves4
Prep10 minutes
Cook15 minutes
Cacio e pepe is one of my favorite simple pastas — just spaghetti, Pecorino Romano, and freshly cracked black pepper come together in a creamy (without a drop of cream!), cheesy sauce. My version adds a little twist: gochujang paste. It’s a one-ingredient upgrade that completely transforms the dish by adding depth, umami, and a subtle kick of heat that blends perfectly with the cheese and pepper. The gochujang and Pecorino, when combined with some of the pasta water, creates a silky, rich coating that clings to every noodle. Even though it’s bold in flavor, it’s still approachable for anyone who loves classic cacio e pepe — with just a little extra punch.
Why You’ll Love It
- Easy 4-ingredient recipe. You only need spaghetti, Pecorino Romano cheese, black pepper, and gochujang to make this weeknight dinner.
- Packed with flavor. The gochujang adds umami, subtle sweetness, and a kick of heat that elevates the cheesy sauce.
Key Ingredients in Gochujang Cacio e Pepe
- Spaghetti: Use your favorite spaghetti or long pasta; it holds the sauce beautifully.
- Pecorino Romano cheese: Freshly grate the cheese for maximum flavor and creamy texture.
- Black peppercorns: Coarsely crush whole black peppercorns with a meat mallet or in a mortar and pestle.
- Gochujang (Korean pepper paste): Use 3 to 4 tablespoons, depending on your spice preference, to add umami and some heat.
What to Serve with Gochujang Cacio e Pepe
Tips from Our Recipe Tester
It was a nice twist on classic cacio e pepe, and I love a lil spice! I think the heat level is good, but I did notice that it builds over the course of eating a full portion. So if you’re spice-sensitive, take the gochujang down to 3 tablespoons. The pasta will continue to absorb the sauce as it sits/you’re eating it. Add a tablespoon or two more pasta water at the end than you think you need. —Andrea, September 2025
Gochujang Cacio e Pepe Recipe
Cheesy pasta with a spicy, umami twist.
Prep time 10 minutes
Cook time 15 minutes
Serves 4
Nutritional Info
Ingredients
- 1 pound
dried spaghetti noodles
Kosher salt
- 3 ounces
Pecorino Romano cheese (do not use pre-grated), finely grated (about 1 cup), plus more for serving
- 2 tablespoons
olive oil
- 1 teaspoon
coarsely crushed black peppercorns
- 3 to 4 tablespoons
gochujang (Korean pepper paste)
Instructions
Bring a large pot of heavily salted water to a boil over high heat. Add 1 pound dried spaghetti and cook according to package directions until just al dente. Reserve 2 cups of the cooking water, then drain the pasta.
Place 3 ounces finely grated Pecorino Romano cheese in a small bowl. Drizzle in 1/4 cup of the pasta water and mash with a fork until the cheese becomes a soft paste.
Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 1 teaspoon coarsely crushed black peppercorns and cook until fragrant, about 30 seconds. Stir in 3 to 4 tablespoons gochujang and 3/4 cup of the pasta water, and bring to a simmer.
Add the spaghetti and toss until coated. Turn off the heat. Add the cheese paste and use tongs to vigorously toss the pasta, adding more pasta water a few tablespoons at a time as needed to create a creamy sauce that clings to the pasta. Serve immediately with more grated Pecorino if desired.
Recipe Notes
Storage: Refrigerate leftovers, including any pasta water, in separate airtight containers for up to 4 days. Gently rewarm leftovers in a skillet over low heat with a splash of water or pasta water to loosen the sauce.