📝 About This Recipe
Born in the rugged pastures of Rome, Cacio e Pepe is a masterclass in culinary alchemy, transforming just three humble ingredients into a luxuriously creamy masterpiece. This dish celebrates the sharp, nutty bite of aged Pecorino Romano and the floral heat of freshly toasted black peppercorns. It is the ultimate comfort food—elegant in its simplicity, yet deeply satisfying with its silky, emulsion-based sauce that clings perfectly to every strand of pasta.
🥗 Ingredients
The Pasta
- 320 grams Tonnarelli or high-quality Spaghetti (look for bronze-die extruded pasta for better sauce adhesion)
- 1.5 tablespoons Kosher Salt (for the pasta water; use less than usual as the cheese is salty)
- 3 liters Filtered Water (use less water than usual to concentrate the starch)
The Flavor Core
- 200 grams Pecorino Romano Cheese (finely grated using a microplane; must be DOP quality)
- 2 tablespoons Whole Black Peppercorns (freshly toasted and coarsely crushed)
The Secret Emulsion
- 1.5 cups Starchy Pasta Water (reserved directly from the cooking pot)
- 1 tablespoon Unsalted Butter (optional/non-traditional, but helps beginners stabilize the emulsion)
👨🍳 Instructions
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1
Finely grate the Pecorino Romano using a microplane or the smallest holes on a box grater. The cheese must be like a light powder to melt without clumping.
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2
Place the whole peppercorns in a heavy skillet over medium heat. Toast them for 2-3 minutes until they become fragrant and slightly smoky.
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3
Crush the toasted peppercorns using a mortar and pestle or the bottom of a heavy pan. You want a mix of fine powder and larger, crunchy bits.
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4
Bring 3 liters of water to a boil in a large pot. Add the kosher salt—remember, the water should be seasoned but not 'salty as the sea' because the cheese is very savory.
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5
Add the pasta to the boiling water. Cook for about 2 minutes less than the package directions (very al dente), as it will finish cooking in the skillet.
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6
While the pasta cooks, place half of the crushed pepper into a large, wide skillet or sauté pan over low heat.
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7
Ladle about 1/2 cup of the starchy pasta water into the skillet with the pepper. Bring to a simmer to create a 'pepper tea'.
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8
In a small bowl, create a paste by mixing most of the grated Pecorino with a small splash of warm (not boiling) pasta water. Stir vigorously until it reaches the consistency of thick toothpaste.
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9
Using tongs, transfer the al dente pasta directly from the boiling water into the skillet with the pepper water. Do not drain the pasta water yet!
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10
Toss the pasta vigorously in the skillet over medium-low heat, adding another 1/2 cup of pasta water. The starch will begin to create a thin, creamy coating.
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11
Remove the skillet from the heat entirely. This is crucial to prevent the cheese from clumping or 'breaking'.
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12
Add the Pecorino paste to the pasta. Toss and stir rapidly with tongs or a wooden spoon, adding a bit more pasta water if it looks too dry.
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13
Continue tossing for 1-2 minutes off the heat until the cheese melts into a glossy, silk-like sauce that coats every strand perfectly.
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14
Taste and adjust seasoning. You likely won't need salt, but you may want to add the remaining toasted pepper for an extra kick.
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15
Plate immediately in warmed bowls, topping with a final dusting of Pecorino and a crack of black pepper.
💡 Chef's Tips
Always grate your cheese fresh; pre-shredded cheese is coated in potato starch which prevents a smooth melt. Use less water than usual to boil the pasta; this increases the starch concentration, which is the 'glue' for your sauce. Never add cheese to a boiling pan; the high heat will cause the proteins to seize into rubbery clumps. If the sauce is too thick, add pasta water a tablespoon at a time; if it's too thin, add a bit more cheese and keep tossing. Work quickly! This dish is best served the second it leaves the pan while the emulsion is at its peak stability.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like Frascati Superiore or a dry Verdicchio. Serve alongside a simple arugula salad with a lemon vinaigrette to cut through the richness. A side of charred broccolini with garlic and lemon zest complements the peppery notes. Warm crusty ciabatta bread is perfect for swiping up any leftover sauce on the plate. Finish the meal with a light espresso to balance the savory, salty profile of the Pecorino.