Cacio E Pepe Recipe
Make Cacio E Pepe Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Water
Cheese & Pepper
Finishing
Method
Pasta & Water
Bring water to a vigorous boil
Place a large pot on high heat and pour in 6 quarts (approx. 6 qts) of water. Bring to a rolling boil. When water boils, add 2 tablespoons kosher salt — the water should taste noticeably salty.
Cook pasta
Add 12 oz spaghetti (or tonnarelli) and cook uncovered, stirring occasionally, until pasta is very al dente — 1 to 2 minutes less than package directions (about 7–9 minutes depending on brand).
Reserve cooking water
Just before draining, ladle and reserve about 1 1/2 cups of the starchy cooking water into a heatproof bowl. Then drain the pasta quickly in a colander; do not rinse.
Cheese & Pepper
Toast pepper
While the pasta cooks, place a large heavy skillet over medium heat. Add 2 tablespoons freshly cracked black pepper and toast, shaking the pan, for about 1 minute until fragrant. Be careful not to burn it. This releases the oils and deepens the flavor.
Make pepper oil
Add 1/4 cup of the reserved hot pasta water to the toasted pepper in the skillet and stir to emulsify, scraping any browned bits. Turn heat to low to keep warm.
Grate cheese finely
While pepper is toasting, finely grate 1 1/2 cups Pecorino Romano. Finely grated cheese melts more smoothly into the sauce; if large shreds remain, pulse briefly in a food processor or use the fine side of a box grater.
Finishing
Combine pasta and pepper
Add the drained pasta to the skillet with the pepper and pepper–water emulsion over low heat. Toss vigorously to coat the strands.
Emulsify with cheese and water
Remove the skillet from direct heat. Add about 3/4 cup of the reserved hot pasta water and 1 1/2 cups finely grated Pecorino Romano in two additions, tossing or stirring briskly between additions to create a creamy emulsion. If the sauce seems too tight or clumpy, add more reserved water, a few tablespoons at a time, until silky and coating the pasta. Work quickly: cheese can clump if the liquid is too cool or too hot.
Finish with butter and adjust seasoning
If using, add 1 tablespoon unsalted butter and toss until glossy. Taste and adjust seasoning with up to 1/2 teaspoon fine sea salt (Pecorino is salty, so use sparingly). If desired, add up to 1 more tablespoon cracked pepper for extra bite.
Serve immediately
Divide the pasta among warm bowls and serve right away, offering extra grated Pecorino and cracked black pepper at the table.