Cacio E Pepe Recipe

Crack the pepper

Place the whole black peppercorns in a mortar and coarsely crush with a pestle until you have a mix of cracked pieces and some finer bits. Alternatively, place peppercorns in a zip-top bag and bash with a heavy pan until coarsely cracked. You want aromatic large flakes, not a fine powder.

Combine cheeses

In a medium mixing bowl, combine the finely grated Pecorino Romano and Parmigiano Reggiano. Stir thoroughly so the cheeses are evenly mixed. This blend will melt into the sauce and provide balance between sharp/ salty Pecorino and nutty Parmigiano.

Bring a large pot (about 5–6 quarts) of water to a rolling boil. Add the fine sea salt (about 1 tablespoon) to the water — it should taste noticeably salty. Add the bucatini and cook according to package instructions minus 1 minute for al dente (typically 8–10 minutes), stirring occasionally to prevent sticking.

When the pasta is about 2 minutes from being done, scoop out and reserve 2 cups of the starchy cooking water into a heatproof container. Continue cooking the pasta to just al dente, then drain the pasta quickly (do not rinse).

Toast the cracked pepper

While the pasta finishes, place a large wide skillet or sauté pan over medium heat. Add the coarsely cracked black pepper and toast lightly for 30–60 seconds, stirring constantly, until fragrant — be careful not to burn. Add the tablespoon of extra virgin olive oil and swirl to coat the pan and bloom the pepper for another 10–15 seconds.

Emulsify cheese with pasta water

Reduce heat to low. Pour about 1 cup of the reserved hot pasta water into the bowl with the grated cheeses and whisk briskly until a thick, loose paste (a smooth emulsion) forms. Add another 1/4 cup water if it seems too stiff; the goal is a creamy sauce that will coat the noodles. The mixture should be pourable but creamy.

Combine pasta and sauce

Add the drained bucatini directly into the skillet with the toasted pepper and olive oil. Toss to coat for 15–30 seconds. Remove the skillet from direct heat (or turn heat to the lowest). Immediately pour the cheese-and-water emulsion over the pasta. Using tongs or two forks, toss vigorously and continuously, adding additional reserved pasta water a few tablespoons at a time as needed to achieve a silky, clinging sauce. Keep tossing until the cheese completely coats each strand and the sauce is glossy and emulsified, about 1–2 minutes. If the sauce becomes too loose, add a small pinch of extra grated Pecorino to tighten; if too thick, add a splash of pasta water.

Adjust seasoning and serve

Taste and adjust: Pecorino is salty, so only add more salt if absolutely needed (usually none). Divide pasta among warmed plates or bowls. Finish with an extra light dusting (about 1–2 teaspoons total) of the grated Pecorino/Parmigiano blend and a small sprinkle of additional freshly cracked black pepper to taste. Serve immediately.