[ ./recipes/pasta/cacio-e-pepe.md ]
★ ITALIAN · PASTA
Cacio e
Pepe.
SERVES
2
TOTAL
20m
ACTIVE
15m
LVL
MEDIUM
// SUMMARY
One of Rome's most beloved pasta dishes, cacio e pepe showcases the magic of just three ingredients: pasta, Pecorino Romano cheese, and black pepper. The technique of emulsifying starchy pasta water with cheese creates a silky, creamy sauce without any cream. Deceptively simple but requires attention to detail.
// INGREDIENTS
| 200 | g | tonnarelli, spaghetti, or rigatoni |
| 150 | g | Pecorino Romano, finely grated |
| 2 | tsp | freshly ground black pepper (coarse) |
| 30 | g | reserved pasta cooking water (starchy) |
| — Fine sea salt for pasta water | ||
// METHOD
- 01
Bring a pot of water to boil. Use less water than usual (about 2 liters) to make it starchier. Salt lightly—the cheese is salty.
- 02
Toast the black pepper in a large, dry skillet over medium heat for 1-2 minutes until fragrant. Remove from heat.
- 03
Cook pasta until 1 minute shy of al dente. Reserve 250 ml of pasta water before draining.
- 04
Add 100 ml of pasta water to the pepper in the skillet. Bring to a simmer over low heat.
- 05
Transfer pasta directly to the skillet using tongs. Toss to coat in the peppery water.
- 06
Remove pan from heat completely. Wait 30 seconds for it to cool slightly.
- 07
Add half the Pecorino while tossing vigorously. Add splashes of pasta water as needed.
- 08
Continue adding cheese gradually, tossing constantly. The sauce should be creamy, not clumpy.
- 09
Adjust consistency with more pasta water if needed. The sauce will thicken as it sits.
- 10
Serve immediately in warmed bowls. Top with extra pepper and cheese.
// NOTES
- — The biggest mistake is adding cheese to a too-hot pan, which causes clumping. Let the pan cool off the heat before adding cheese.
- — Use real Pecorino Romano DOP, not pre-grated cheese which contains anti-caking agents.
- — A Microplane creates the finest grate, which melts most smoothly.
- — Work quickly—this dish waits for no one and is best served immediately.
- — The pasta water starch is crucial. Don't skip reserving it.
// VARIATIONS
- → Cacio e Pepe with Guanciale: Add crispy guanciale for a richer dish (technically becomes "gricia").
- → Half and Half: Use 50% Pecorino and 50% Parmigiano-Reggiano for a milder flavor.
- → Cacio e Pepe Risotto: Apply the same technique to Arborio rice for a Roman-style risotto.