📝 About This Recipe
Born in the pastures of the Lazio region, Cacio e Pepe is a masterpiece of Roman minimalism, proving that three humble ingredients can create pure culinary magic. This dish relies on the emulsification of sharp, salty Pecorino Romano and starchy pasta water to create a luxurious, velvet-like sauce that coats every strand of pasta. It is a bold, peppery, and deeply comforting experience that represents the soul of Italian 'cucina povera' at its most sophisticated.
🥗 Ingredients
The Pasta
- 1 pound Tonnarelli or high-quality Spaghetti (look for bronze-die extruded pasta for better sauce adhesion)
- 2 tablespoons 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 Emulsion
- 2.5 cups Pecorino Romano Cheese (finely grated using a microplane, must be authentic DOP)
- 2 tablespoons Whole Black Peppercorns (to be toasted and freshly cracked)
- 1.5 cups Pasta Cooking Water (reserved from the pot during the final stages of cooking)
The Finishing Touches
- 1/4 cup Extra Pecorino Romano (for garnish)
- 1/2 teaspoon Coarsely ground black pepper (for visual pop and aroma)
👨🍳 Instructions
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1
Bring 3 quarts of water to a boil in a large pot. Use less water than you normally would; this concentrates the starch, which is the 'glue' for your sauce.
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2
Once boiling, add the kosher salt. Add the pasta and cook for exactly 2 minutes less than the package instructions for 'al dente'. The pasta will finish cooking in the skillet.
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3
While the pasta cooks, place the whole peppercorns in a heavy-bottomed skillet or wide sauté pan over medium heat.
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4
Toast the peppercorns for 2-3 minutes until they become fragrant and begin to jump slightly in the pan. Do not burn them.
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5
Transfer the toasted peppercorns to a mortar and pestle or a spice grinder. Grind them coarsely—you want texture, not fine dust.
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6
Return the cracked pepper to the skillet and add a small ladle (about 1/4 cup) of the bubbling pasta water. The water will simmer and turn a light grey color as it extracts the pepper oils.
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7
In a medium bowl, combine the finely grated Pecorino Romano with another half-ladle of pasta water. Whisk vigorously with a fork until it forms a thick, smooth paste. This prevents the cheese from clumping later.
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8
Using tongs, transfer the 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. Toss the pasta vigorously over medium heat, allowing it to absorb the peppery liquid.
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10
Remove the skillet from the heat entirely. This is the most crucial step to prevent the cheese from 'breaking' or becoming rubbery.
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11
Add the Pecorino paste to the pasta. Toss and stir rapidly with tongs or a wooden spoon, adding a splash more pasta water if it looks too dry.
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12
Continue tossing for 1-2 minutes off the heat. The friction and the starch will create a creamy, glossy sauce that clings to every strand.
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13
Taste a strand. The pasta should be perfectly al dente and the sauce should have the consistency of heavy cream.
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14
Plate immediately into warmed bowls to maintain the emulsion's silky texture.
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15
Top with a final dusting of Pecorino and a pinch of fresh pepper. Serve instantly.
💡 Chef's Tips
Always grate your cheese as finely as possible using a microplane; large shreds will not melt evenly and will result in a clumpy sauce. Never use pre-grated cheese, as the anti-caking agents will prevent a smooth emulsion. If the sauce is too thick or 'tight', add pasta water one tablespoon at a time; if it's too thin, add a bit more cheese and keep tossing. The 'off-the-heat' method is the secret to success; Pecorino Romano proteins seize and turn rubbery at high temperatures. Use a bronze-cut pasta brand like De Cecco or Rummo; the rough surface is essential for the sauce to grip the noodle.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like Frascati Superiore or a light-bodied Sangiovese. Serve with a simple side of bitter greens, such as Arugula with a lemon vinaigrette, to cut through the richness. Follow the meal with a light citrus sorbet to cleanse the palate from the bold black pepper. Warm your serving bowls in a low oven beforehand; this dish is best enjoyed piping hot before the cheese sets. A side of crusty focaccia is perfect for 'fare la scarpetta'—mopping up the remaining sauce.