Cacio E Pepe Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons kosher salt so the water tastes briny. This will season the pasta.

Toast whole black peppercorns in a dry skillet over medium heat, stirring, until fragrant and just darker (about 1–2 minutes). Remove from heat and let cool briefly.

Coarsely grind the toasted peppercorns with a mortar and pestle or spice grinder; you want a mix of coarse and medium fragments. Reserve 1 tablespoon of the coarse grind to finish the dish and place the rest in a shallow bowl.

Add the pasta to the boiling water and cook until al dente (follow package time minus 1 minute for a firmer bite). Stir occasionally to prevent sticking.

About 2–3 minutes before the pasta is done, ladle out and reserve 2 cups of the starchy cooking water into a heatproof container; keep it hot. Do not drain the pasta yet.

In a large wide sauté pan or skillet (big enough to toss the pasta), melt 2 tablespoons unsalted butter over medium-low heat. Add the freshly cracked black pepper and roughly ground toasted pepper and gently whip them in the butter for 30 seconds to bloom their aroma.

Add 1 cup of the reserved hot pasta water to the pan and bring to a gentle simmer. This creates the pepper-infused base for the emulsion.

Using a small bowl, toss the finely grated Pecorino Romano with the remaining 1 cup of reserved pasta water to form a loose slurry (this helps the cheese incorporate without clumping).

Drain the pasta quickly and transfer it directly into the simmering peppered liquid in the skillet. Toss and turn the pasta in the liquid for about 30 seconds.

Lower the heat to very low. Add the cheese slurry in small handfuls, tossing or stirring vigorously and continuously so the cheese melts into the water and binds with the butter to form a creamy emulsion. If the sauce seems too thick or grainy, add additional reserved hot pasta water 1–2 tablespoons at a time until smooth and glossy. Aim for a silky coating that clings to each strand.

Continue tossing for 1–2 minutes until the sauce is cohesive and the pasta is perfectly coated. Taste and adjust seasoning with fine sea salt only if necessary (Pecorino is salty, so often none is needed).

Divide the pasta among warm plates or shallow bowls. Grind the reserved tablespoon of coarsely ground toasted pepper over the top for texture and an extra pepper punch.

Finish each plate with a light dusting of extra Pecorino Romano and, if desired, a drizzle of extra-virgin olive oil. Serve immediately so the emulsion remains glossy.