Cacio E Pepe Recipe
Malfadine | Pink and Black Peppercorn | Truffle Butter | Reggiano | Pecorino
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Ingredients
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Pasta & Cooking Liquid
Sauce & Seasoning
To Finish / Garnish
Method
Pasta & Cooking Liquid
- 1
Bring water to boil
In a large pot bring 4 liters of water to a rolling boil. Add 2 tablespoons kosher salt once boiling (it should taste like sea water).
- 2
Cook pasta
Add 12 oz malfadine to the boiling water and cook until very al dente — about 2–3 minutes less than package instructions. Stir occasionally to prevent sticking.
- 3
Reserve cooking water
Before draining, ladle and reserve 1½ cups of the starchy pasta cooking water. Drain the pasta and set aside briefly; do not rinse.
Sauce & Seasoning
- 4
Crack and toast peppercorns
While pasta cooks, coarsely crack 2 tsp black peppercorns and 1 tsp pink peppercorns with a mortar and pestle or the flat side of a knife. In a large wide skillet over medium heat, toast the cracked pepper for 30–45 seconds until aromatic — shake the pan to avoid burning.
- 5
Melt butters
Add 2 tablespoons unsalted butter and 1 tablespoon truffle butter to the skillet with the toasted pepper. Allow butter to melt gently and foam; reduce heat to low so it doesn't brown.
- 6
Build the emulsion
Add about ½ cup of the reserved pasta water to the butter and pepper in the skillet and bring to a very gentle simmer. Turn off heat. Gradually whisk in the combined 1 cup grated Pecorino and 1 cup grated Parmigiano-Reggiano, a small handful at a time, stirring constantly to create a smooth, creamy emulsion. If the mixture becomes too thick or grainy, add more reserved pasta water a few tablespoons at a time until silky — you should use roughly 1 to 1½ cups total reserved water. Add ¼ teaspoon salt, tasting carefully (cheeses are salty).
- 7
Adjust seasoning
Stir in ½ teaspoon finely grated lemon zest if using for brightness and 1 teaspoon extra-virgin olive oil if you want additional sheen. Taste for pepper and salt and adjust: add a little more cracked black pepper for heat or pink pepper for floral notes.
Combine & Finish
- 8
Toss pasta with sauce
Return the drained malfadine to the still-warm (but off-heat) skillet with the sauce. Over low heat, toss or stir vigorously for 1–2 minutes to allow the pasta to finish cooking in the sauce and for the sauce to coat each strand. If needed, add small splashes of reserved pasta water to loosen the sauce and maintain a creamy texture.
- 9
Plate and garnish
Divide the pasta among warmed plates. Top each portion with a small knob (½ tablespoon) of truffle butter if using, a sprinkle of the extra ¼ cup grated Pecorino or Reggiano, and a light dusting of freshly cracked black pepper. Serve immediately.