Cacio E Pepe Recipe

Boil water and cook bucatini

Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz bucatini and cook until just shy of al dente according to package (about 8–9 minutes for many brands). Reserve 1 cup of the starchy pasta cooking water, then drain the bucatini and set aside briefly.

Toast and grind peppercorns

While pasta cooks, heat a large wide skillet over medium heat. Add 2 teaspoons whole black peppercorns and toast, stirring or shaking the pan, until fragrant and slightly darker, about 1–2 minutes. Transfer peppercorns to a mortar and pestle or spice grinder and crush to a coarse grind (some larger bits remain). Return about three-quarters of the cracked pepper to the skillet and set aside the rest for finishing.

If you prefer a very pepper-forward Cacio e Pepe, add the remaining cracked pepper to the skillet in the final toss.

Build the emulsion

With the skillet still over low–medium heat, add 1 tablespoon unsalted butter (optional) and let it melt. Add the toasted cracked pepper and toast briefly in the butter for 20–30 seconds to bloom the aroma. Add 1 cup reserved hot pasta water to the skillet and bring to a gentle simmer.

Temper the cheese

Place 1.5 cups finely grated Pecorino Romano in a wide bowl. To prevent clumping and ensure a smooth sauce, spoon 2–3 tablespoons of the hot peppered cooking liquid into the cheese and whisk briskly to make a thick, creamy paste. Repeat until you have a loose, saucy paste — the texture should be creamy, not dry. This step helps the cheese emulsify rather than clump when it meets the pasta.

Taste the liquid for seasoning and add a pinch of salt only if needed; Pecorino is quite salty, so be cautious.

Combine pasta and sauce

Add the drained bucatini to the skillet with the remaining hot peppered water and warm over low heat for 30 seconds, tossing to coat. Remove the skillet from direct heat. Working quickly, add a few large spoonfuls of the cheese paste to the bucatini and toss vigorously with tongs (or use two forks) to coat every strand. Add more of the cheese paste or a splash of reserved hot water as needed to reach a glossy, clingy emulsion that coats the pasta (use the reserved water sparingly to avoid thinning).

If the sauce seems too thick or the cheese begins to clump, add 1–2 tablespoons hot reserved water at a time while tossing until smooth. The final sauce should cling to the bucatini with a silky sheen.

Plate the bucatini immediately. Sprinkle the remaining toasted cracked pepper (about 1/2 tsp) over each portion and dust with extra 1/4 cup Pecorino Romano. If desired, finish with a tiny drizzle (about 1 teaspoon) of extra-virgin olive oil for gloss. Serve hot.

Notes: Serve immediately — Cacio e Pepe sets as it cools. Leftovers can be loosened with warm water or olive oil and reheated gently, but texture will differ from freshly made.