📝 About This Recipe
Cacio e Pepe is the soulful, minimalist masterpiece of Roman cuisine, proving that magic happens when high-quality ingredients meet precise technique. This version is specifically portioned as a luxurious side dish, offering a creamy, emulsified sauce made simply from sharp Pecorino Romano and toasted black peppercorns. It is the ultimate elegant accompaniment to roasted meats or grilled vegetables, delivering a punch of umami and a lingering, warming spice.
🥗 Ingredients
The Pasta
- 250 grams Tonnarelli or high-quality Spaghetti (look for bronze-die extruded pasta for better sauce adhesion)
- 1 tablespoon Kosher Salt (for the pasta water; use less than usual as the cheese is very salty)
- 3 quarts Water (use less water than usual to ensure a high starch concentration)
The Sauce Base
- 1.5 cups Pecorino Romano Cheese (finely grated using a microplane, must be at room temperature)
- 1.5 tablespoons Whole Black Peppercorns (freshly toasted and coarsely cracked)
- 1 cup Starchy Pasta Water (reserved from the cooking pot)
The Finishing Touches
- 2 tablespoons Pecorino Romano (extra for garnish)
- 1 pinch Black Pepper (finely ground for final dusting)
👨🍳 Instructions
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1
Finely grate the Pecorino Romano using a microplane or the smallest holes on a box grater. It is crucial that the cheese is a fine powder to ensure it melts into a smooth sauce rather than clumping.
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2
Place the whole peppercorns in a heavy-bottomed skillet over medium heat. Toast them for 2-3 minutes until they become fragrant and slightly smoky. Immediately transfer to a mortar and pestle or a spice grinder and crush into a coarse meal.
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3
Bring 3 quarts of water to a boil in a large pot. Add the tablespoon of salt—remembering that the cheese is salty, so don't over-salt the water.
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4
Add the pasta to the boiling water. Cook for approximately 2 minutes less than the package instructions suggest for 'al dente'. The pasta should still have a firm bite in the center as it will finish cooking in the sauce.
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5
While the pasta cooks, place the toasted cracked pepper into a large, wide skillet or sauté pan over medium-low heat. Add a ladleful (about 1/4 cup) of the bubbling pasta water to the pepper to create a 'pepper tea'.
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6
In a small mixing bowl, create a paste by adding a small splash of warm pasta water to your grated Pecorino Romano. Stir vigorously until it reaches the consistency of thick toothpaste. This prevents the cheese from shocking and clumping when it hits the hot pan.
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7
Using tongs, transfer the pasta directly from the boiling water into the skillet with the pepper tea. Do not drain the pasta water yet.
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8
Increase the heat to medium and toss the pasta constantly. Add another half-ladle of pasta water. The starch in the water will begin to coat the noodles and form a thin, shimmering glaze.
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9
Remove the skillet from the heat entirely. This is the most critical step to prevent the cheese from 'breaking' or turning rubbery.
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10
Add the cheese paste to the pasta. Using tongs or a wooden spoon, stir and toss vigorously. The residual heat of the pasta will melt the cheese, while the starch in the water emulsifies it into a creamy, glossy sauce.
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11
If the sauce looks too thick or dry, add a tablespoon of pasta water at a time, tossing continuously until the sauce perfectly coats every strand of pasta.
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12
Twirl the pasta into four small, elegant nests on warmed side plates. Garnish with the remaining grated cheese and a final dusting of black pepper. Serve immediately while the emulsion is at its peak silkiness.
💡 Chef's Tips
Use the finest grate possible for your cheese; large shreds will not melt evenly and will result in a lumpy sauce. Always toast your peppercorns whole before grinding to unlock the essential oils and floral notes. Never add the cheese while the pan is over direct heat; the high temperature will cause the proteins in the Pecorino to seize and clump. Use less water than usual to boil the pasta; this concentrates the starch, which is the 'glue' that holds your sauce together. If you cannot find Pecorino Romano, a very aged Parmesan can work, but the flavor will be milder and less authentic.
🍽️ Serving Suggestions
Pair this as a side dish to a classic Tagliata di Manzo (sliced steak with arugula). Serve alongside roasted balsamic chicken thighs to balance the acidity. Enjoy with a crisp, high-acidity Italian white wine like a Frascati or a Vermentino. Accompany with a simple side of charred broccolini or roasted asparagus. It makes a wonderful companion to a light, lemon-dressed seafood main course.