📝 About This Recipe
Born in the pastures of the Roman countryside, Cacio e Pepe is a masterclass in culinary alchemy, transforming three humble ingredients into a luxuriously creamy masterpiece. This dish celebrates the sharp, salty tang of aged Pecorino Romano and the floral heat of freshly toasted black peppercorns. It is the ultimate comfort food for the soul, proving that simplicity—when executed with precision—is the highest form of sophistication.
🥗 Ingredients
The Pasta
- 250 grams Tonnarelli or thick Spaghetti (high-quality bronze-die extruded pasta is essential for starch)
- 1 tablespoon Kosher Salt (for the pasta water; use less than usual as the cheese is very salty)
- 3 liters Water (use less water than usual to concentrate the starch)
The Cheese and Spice
- 1.5 cups Pecorino Romano cheese (finely grated using a microplane, must be authentic DOP)
- 1 tablespoon Whole Black Peppercorns (toasted and coarsely cracked)
- 1/4 cup Parmigiano Reggiano (finely grated; optional for a slightly mellower flavor profile)
The Emulsion
- 1 cup Starchy Pasta Water (reserved directly from the boiling pot)
- 1 tablespoon Unsalted Butter (optional; strictly for beginners to help stabilize the emulsion)
👨🍳 Instructions
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1
Place the whole black peppercorns in a heavy-bottomed skillet over medium heat. Toast them for 2-3 minutes until they become fragrant and start to jump slightly in the pan.
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2
Transfer the toasted peppercorns to a mortar and pestle or a spice grinder. Grind them coarsely; you want distinct cracked pieces, not a fine powder, to provide texture and bursts of heat.
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3
Bring 3 liters of water to a boil in a large pot. Add the tablespoon of salt—remember, we are using less water and salt than usual to ensure the water is extra starchy.
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4
Add the pasta to the boiling water. Cook for about 2 minutes less than the package directions specify for 'al dente.' The pasta must finish cooking in the sauce.
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5
While the pasta cooks, place the finely grated Pecorino Romano (and Parmigiano, if using) into a medium heat-proof mixing bowl.
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6
Slowly whisk a small ladleful (about 1/4 cup) of the hot, starchy pasta water into the cheese. Whisk vigorously until a thick, smooth paste forms with no lumps.
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7
In a large skillet or wide sauté pan, add half of the cracked pepper and the optional tablespoon of butter over low heat. Let the pepper bloom in the fat for 1 minute.
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8
Using tongs, transfer the undercooked pasta directly from the boiling water into the skillet with the pepper. Do not drain the pasta water yet!
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9
Add another 1/2 cup of pasta water to the skillet. Increase heat to medium and toss the pasta constantly. The friction and starch will begin to create a light, shimmering base.
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10
Remove the skillet from the heat entirely. This is the most crucial step to prevent the cheese from clumping or 'breaking' into a rubbery mess.
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11
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 paste into a creamy, glossy sauce.
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12
If the sauce looks too dry or thick, add a tablespoon more of pasta water at a time until the sauce perfectly coats every strand of pasta.
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13
Taste and add the remaining cracked pepper. The dish should be punchy, creamy, and bright.
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14
Plate immediately into warmed bowls to maintain the emulsion's silky texture.
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15
Garnish with a final dusting of Pecorino and a tiny pinch of the remaining cracked pepper. Serve instantly.
💡 Chef's Tips
Always grate your cheese as finely as possible using a microplane; thick shreds won't melt evenly and will cause clumping. Never add cheese to a boiling pan; always remove the pan from the heat source before incorporating the dairy to ensure a smooth emulsion. Use the 'low water' method: cooking pasta in less water concentrates the starch, which acts as the 'glue' for your sauce. If the cheese clumps, you likely used pre-shredded cheese (which contains anti-caking agents) or the pan was too hot. Freshly toasted and cracked peppercorns are non-negotiable; pre-ground pepper lacks the essential oils needed for the dish's depth.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like Frascati Superiore or a Vermentino. Serve alongside a simple arugula salad with a lemon-olive oil dressing to cut through the richness of the cheese. A side of charred broccolini with garlic and red pepper flakes adds a lovely bitterness and crunch. Finish the meal with a light panna cotta or fresh berries to cleanse the palate after the bold pepper notes.