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Cacio e Pepe

Cacio e Pepe

Cacio e Pepe is one of the simplest pasta dishes on paper, but one of the most difficult to execute consistently. I've always loved simple pasta dishes, and after many attempts—and plenty of failures—I'm finally achieving consistent results with this Roman classic. This recipe captures the technique that has worked best for me, producing a smooth, creamy sauce without overheating the Pecorino Romano.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

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Ingredients

Instructions

  1. Bring a pot of lightly salted water to a boil and cook the pasta until just al dente, reserving at least 2 cups of the starchy pasta water before draining.
  2. Toast the freshly cracked black pepper in a large skillet over medium heat until fragrant, about 1 minute.
  3. Add a small amount of reserved pasta water to the skillet to bloom the pepper.
  4. In a bowl, gradually whisk the finely grated Pecorino Romano with warm (not boiling) pasta water until a smooth paste forms.
  5. Add the cooked pasta to the skillet with the pepper and toss to coat.
  6. Remove the skillet from the heat and allow it to cool slightly.
  7. Add the Pecorino mixture to the pasta, tossing continuously while adding additional pasta water as needed until the sauce becomes smooth, glossy, and coats every strand.
  8. Serve immediately with additional Pecorino Romano and freshly cracked black pepper.

Chef’s Notes

The biggest challenge with Cacio e Pepe is temperature control. If the cheese becomes too hot, it will clump instead of forming a smooth sauce. Finely grating the Pecorino Romano, using starchy pasta water, and mixing the cheese off the heat are the keys to achieving a creamy emulsion. Although the ingredient list is short, every detail matters.

Equipment Used

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