Cacio E Pepe Recipe

Bring water to a boil

Place a large pot over high heat with 4 liters (about 1 gallon) of water. When it's coming to a rolling boil, add 1 tablespoon kosher salt. Stir once to dissolve.

Cook bucatini

Add 12 oz bucatini to the boiling, salted water and cook according to package timing for al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve cooking water

Before draining, scoop out and reserve 1 to 1 1/2 cups of very hot pasta cooking water into a heatproof container. Then drain the bucatini in a colander, shaking off excess water but do not rinse.

Toast the pepper

While the pasta cooks (or just after), place a large wide skillet over medium heat. Add 2 tablespoons freshly ground black pepper to the dry skillet and toast for 30–45 seconds, stirring or shaking the pan, until aromatic. Be careful not to burn.

Bloom pepper in water

Add 1/2 cup of the reserved hot pasta water to the skillet with the toasted pepper and bring to a gentle simmer; this extracts and distributes the pepper oils. Remove skillet from direct heat.

Make Pecorino slurry

In a medium heatproof bowl or measuring cup, combine 1.5 cups finely grated Pecorino Romano with 1/2 cup of reserved hot pasta water. Whisk vigorously until a thick, smooth slurry/cream forms with no large lumps. If too thick, add more hot water 1–2 tablespoons at a time until it's loose enough to emulsify with the pasta but still creamy.

Combine pasta and pepper

Add the drained bucatini directly into the skillet with the pepper-water mixture. Toss and turn the pasta in the pepper-infused liquid over low heat for 30–45 seconds so the pasta absorbs flavor.

Emulsify with cheese

Remove skillet from heat or reduce to the lowest flame. Pour the Pecorino slurry over the hot bucatini. Using tongs and a spoon (or two forks), vigorously toss and lift the pasta while gradually adding additional reserved pasta water, 1–2 tablespoons at a time, until a smooth, glossy sauce clings to each strand. The starch in the water and the cheese should create a creamy emulsion; avoid adding too much water to keep sauce from becoming thin.

Finish and adjust

If desired, add 1 teaspoon olive oil for extra sheen and mouthfeel. Taste and, if necessary, adjust seasoning — Pecorino is salty, so additional salt is usually unnecessary. Add another light grind of black pepper to taste.

Divide the cacio e pepe among 4 warmed plates or bowls. Serve immediately with extra finely grated Pecorino and a fresh crack of black pepper at the table.