📝 About This Recipe
Born in the rolling pastures of the Roman countryside, Cacio e Pepe is a masterclass in culinary minimalism, relying on just three core ingredients to create magic. This ancient dish transforms sharp Pecorino Romano and pungent black peppercorns into a luxuriously creamy, silk-like sauce that coats every strand of pasta. It is a soul-warming Roman classic that proves true gourmet cooking lies in the perfect technique and the highest quality ingredients.
🥗 Ingredients
The Pasta
- 1 lb Spaghetti or Tonnarelli (high-quality bronze-die extruded pasta is preferred)
- 2 tablespoons Kosher Salt (for the pasta water; use less than usual to keep water starchy)
- 4 quarts Water (enough to submerge pasta but keep starch concentrated)
The Cheese & Spice
- 2 cups Pecorino Romano Cheese (finely grated using a microplane, must be aged and high quality)
- 2 tablespoons Whole Black Peppercorns (freshly toasted and coarsely cracked)
- 1/2 cup Parmigiano-Reggiano (optional; adds a subtle sweetness to balance the salty Pecorino)
The Secret Emulsion
- 2 cups Reserved Pasta Water (liquid gold; do not discard after boiling)
- 1 tablespoon Unsalted Butter (optional; provides a safety net for the emulsion)
👨🍳 Instructions
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1
Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of kosher salt—slightly less than you would for other pasta dishes to ensure the water remains very starchy.
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2
While the water heats, place the whole black peppercorns in a heavy-bottomed skillet over medium heat. Toast them for 2-3 minutes until they become fragrant and begin to jump slightly.
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3
Transfer the toasted peppercorns to a mortar and pestle or a spice grinder. Grind them coarsely; you want visible flecks of pepper, not a fine powder.
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4
Add the spaghetti to the boiling water. Cook for about 2 minutes less than the package directions for 'al dente.' The pasta should still have a firm bite in the center.
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5
In a medium stainless steel bowl, combine the finely grated Pecorino Romano and Parmigiano-Reggiano. Slowly whisk in a few tablespoons of warm (not boiling) water to create a thick, smooth paste.
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6
Place the cracked pepper back into the large skillet over low heat. Add a ladleful (about 1/2 cup) of the starchy pasta water to the skillet and bring to a simmer.
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7
Using tongs, transfer the undercooked spaghetti directly from the boiling water into the skillet with the pepper water. Do not drain the pasta water yet.
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8
Finish cooking the pasta in the skillet over medium-high heat, tossing constantly. Add more pasta water as needed, half a cup at a time, until the pasta is perfectly al dente and a thin, starchy film coats the noodles.
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9
Remove the skillet from the heat entirely. This is crucial to prevent the cheese from clumping or 'breaking' into a rubbery mess.
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10
Add the cheese paste to the skillet. Using tongs or a sturdy spatula, stir and toss vigorously. The friction and residual heat will emulsify the cheese and starchy water into a creamy sauce.
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11
If the sauce looks too thick or dry, add one more splash of pasta water. If it's too thin, keep tossing; the sauce will thicken as it cools slightly.
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12
Twirl the pasta into deep, warmed bowls using a carving fork for an elegant presentation. Garnish with an extra dusting of Pecorino and a final crack of black pepper.
💡 Chef's Tips
Always grate your cheese as finely as possible using a microplane; large shreds won't melt evenly and will cause clumping. Never add cheese to a pan that is still on a high heat source; the direct heat causes the proteins in the Pecorino to seize. Toasting the peppercorns is a non-negotiable step as it releases essential oils that provide a floral, complex heat rather than just a sharp bite. If you are a beginner, adding a small knob of butter to the pepper-water mix helps stabilize the emulsion and prevents the cheese from separating. Use a smaller amount of water than usual to boil the pasta to ensure a very high concentration of starch, which acts as the 'glue' for your sauce.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Frascati Superiore or a dry Verdicchio to cut through the richness of the cheese. Serve alongside a simple arugula salad with a lemon-olive oil vinaigrette to provide a refreshing contrast. Follow the meal with a light fruit-based dessert like poached pears or a simple lemon sorbet. Warm your serving bowls in a low oven beforehand to keep the cheese sauce at the perfect creamy consistency while eating.