Cacio E Pepe Mafaldine Recipe

Grate & Crush

Finely grate the Pecorino Romano and Parmigiano (if using) and combine in a bowl. Crush the black peppercorns using a mortar and pestle or a heavy skillet to a coarse, fragrant grind — you want both fine dust and some larger bits for texture.

Bring a large pot of water to a rolling boil and add the measured sea salt. The water should taste noticeably salty like the sea.

Add the mafaldine to the boiling water and cook until just shy of al dente (about 1–2 minutes less than package directions). Stir occasionally to prevent sticking. Reserve at least 2 cups of the starchy pasta cooking water before draining.

Drain the pasta quickly in a colander and keep it hot. Do not rinse.

Toast the Pepper

In a large wide sauté pan or skillet (large enough to toss the pasta), toast the crushed black pepper over medium heat for 30–60 seconds until aromatic. Remove from direct heat briefly to avoid burning.

Create Emulsion

Add about 1 cup of the reserved hot pasta water to the pan with the pepper and bring to a gentle simmer. If using butter, add it now and stir until melted. Turn the heat to low.

Working quickly, add about half of the grated cheese to a medium bowl and ladle in a small amount (2–3 tablespoons) of the hot peppered cooking liquid, whisking or stirring vigorously to form a smooth, loose paste (this tempers the cheese and prevents clumping). Continue adding hot liquid and stirring until you have a creamy, pourable sauce.

Transfer the drained hot pasta into the skillet with the peppered liquid. Toss vigorously using tongs so the pasta is fully coated. Remove from heat.

Gradually sprinkle the remaining grated cheese over the pasta while tossing continuously. If the sauce is too thick or starts to clump, add more reserved hot pasta water a few tablespoons at a time until you reach a glossy, clinging sauce that coats each ribbon of mafaldine.

Taste and adjust: the Pecorino is salty, so do not add additional salt unless needed. Add a final crack of freshly ground black pepper to taste (about 1/2–1 tsp) and toss once more.

Plate the mafaldine immediately, twirling or folding into nests if desired. Serve hot with an extra dusting of grated Pecorino and an extra crack or two of black pepper at the table.

Estimated leftovers/storage: best eaten immediately. If storing, cool quickly and refrigerate up to 1 day; reheat gently with a splash of water to loosen the sauce.