Cacio E Pepe Recipe

Grate and measure

Finely grate 200 g pecorino romano and set aside in a wide shallow bowl (a mixing bowl or deep sauté pan works well). Finely grate an additional 30 g for finishing. Grind 2 tablespoons of black pepper coarsely — use a pepper mill for best flavor.

Bring a large pot of water to a rolling boil. Add 2 tablespoons of fine sea salt (this makes the water well seasoned; it should taste like the sea).

Add 400 g spaghetti (or tonnarelli) to the boiling water and cook until just shy of al dente — about 1–2 minutes less than package instructions (fresh pasta cooks faster; aim for very firm). Stir occasionally to prevent sticking.

Before draining, ladle or cup out and reserve 500 ml of the starchy pasta cooking water. Do not rinse the pasta.

While pasta cooks (or immediately after), heat a large wide skillet over medium heat. Add the coarsely ground black pepper (2 tbsp) and toast for 30–45 seconds, shaking the pan, until fragrant. This blooms the pepper oil and amplifies flavor.

If using butter, add 20 g unsalted butter to the warmed pan and let it melt with the pepper to create a glossy base (optional but helps emulsion). Remove the pan from direct heat to avoid overheating the cheese later.

Create cheese slurry

Add a few tablespoons (about 80–100 ml) of the reserved hot pasta water to the bowl with the 200 g grated pecorino. Whisk or stir vigorously to make a thick, loose paste/cream — this prevents clumping when it hits the pasta and starts the emulsion.

Immediately transfer the drained pasta to the skillet with the toasted pepper and butter. Toss to coat briefly over low heat for 10–20 seconds.

With the pan off the heat or on the lowest flame, add the pecorino slurry to the pasta and begin tossing or stirring vigorously. Add additional reserved pasta water, a ladleful at a time (30–60 ml per addition), until a glossy, creamy emulsion forms that coats the pasta. You want a silky sauce, not a watery broth — use roughly 200–300 ml of the reserved water total, adjusting as needed.

If sauce seems too thick or grainy, add a little more hot pasta water and continue tossing until smooth. Work quickly so the cheese melts into the starchy water rather than clumping.

Taste and adjust: add a final crack or two of fresh black pepper and more reserved water or a touch more grated pecorino if needed for seasoning and texture.

Plate portions (recipe yields 4 generous servings). Finish each plate with a sprinkle of the extra 30 g grated pecorino and additional freshly ground black pepper to taste.

Serve immediately while hot and creamy. Recommend accompanying with a crisp salad or a light white wine.