Rigatoni Cacio E Pepe Recipe

Boil pasta

Fill a large pot with about 4 quarts (approximately 3.8 liters) of water and bring to a rolling boil. Add 1 tablespoon kosher salt (or the listed salt) once boiling. Add 1 lb rigatoni and cook, stirring occasionally, until just shy of al dente — follow package time minus 1–2 minutes (usually 9–11 minutes depending on brand).

Reserve pasta water

Before draining, ladle or cup out 2 cups of hot pasta cooking water into a heatproof container. This starchy water will be used to make the cheese sauce emulsify. Then drain the rigatoni promptly.

Toast the pepper

While the pasta is cooking, place a large (12-inch) heavy skillet or sauté pan over medium heat. Add 3 tablespoons freshly ground black pepper to the dry pan. Toast, stirring or swirling constantly, for about 30–45 seconds until the pepper becomes aromatic. Be careful not to burn it. Remove from heat briefly so the pan isn't too hot when adding water later.

Temper cheeses

In a medium bowl combine 1.5 cups finely grated Pecorino Romano and 0.5 cup finely grated Parmigiano-Reggiano. Toss briefly so the two cheeses are evenly mixed. This helps prevent clumping when they meet hot water.

Create sauce

Return the skillet with toasted pepper to low heat. Add about 1/2 to 3/4 cup of the reserved hot pasta water to the pan and stir for 15–20 seconds to loosen browned pepper bits and warm the liquid. Off the heat (or with the pan very low), add about 1 cup of the drained rigatoni into the pan, then remove pan from direct heat. Working quickly, sprinkle about one-third of the cheese mixture over the pasta and immediately toss or stir vigorously with tongs or two spoons. Add a few tablespoons of the reserved hot pasta water at a time as you toss to create a glossy emulsion — the cheese will melt into the starchy water and coat the pasta rather than clump. Continue adding cheese in batches and tossing, using additional reserved water as needed (usually 1/2 to 1 cup total) until the sauce is smooth and coats the rigatoni evenly. If the sauce seems too thin, sprinkle a bit more cheese; if too thick or grainy, add another tablespoon or two of hot pasta water and toss until smooth.

Adjust seasoning

Taste one piece of pasta to check saltiness. The Pecorino and Parm carry salt; add a pinch of salt to the sauce only if necessary. Stir in 1 teaspoon extra-virgin olive oil if desired for a silkier finish.

Plate the rigatoni immediately onto warmed bowls or plates. Grind additional black pepper over each portion to taste (about 1/4–1/2 teaspoon per serving). If desired, shave or sprinkle a little extra Parmigiano-Reggiano on top. Serve hot — cacio e pepe is best eaten right away while the sauce is creamy.