Cacio E Pepe Recipe

Bring water to boil

Fill a large pot with about 4 quarts (4 L) of water and bring to a rolling boil. Add 1 tablespoon kosher salt once boiling.

Cook pasta

Add 12 oz spaghetti and cook until just shy of al dente (about 8–9 minutes, depending on pasta). Stir occasionally to prevent sticking. Begin timing so pasta will finish when sauce is ready.

Before draining, reserve 1½ cups of the starchy pasta cooking water into a heatproof measuring cup or bowl. Do not rinse the pasta.

Toast black pepper

While the pasta cooks, heat a large wide skillet over medium heat. Add 2 teaspoons freshly cracked black pepper and toast, stirring constantly, for about 30–45 seconds until aromatic. Add 1 teaspoon extra-virgin olive oil to the pepper and swirl for 10 seconds to bloom the spice.

Add butter

Reduce heat to low–medium and add 2 tablespoons unsalted butter to the skillet. Allow butter to melt and begin to foam slightly but not brown.

Create cheese emulsion

Add about 1/2 cup of the reserved hot pasta water to the skillet and bring to a gentle simmer. Turn off the heat. Working quickly, add 1.5 cups finely grated pecorino romano to the pan in small handfuls, stirring vigorously with a wooden spoon or whisk to create a smooth, glossy emulsion. If the mixture is too thick or grainy, add more reserved water 2 tablespoons at a time until a creamy sauce forms. Keep the sauce off direct high heat to avoid clumping.

Combine pasta and sauce

Add the drained hot pasta directly into the skillet with the sauce. Toss and fold the pasta continuously (use tongs) so the sauce coats every strand. If needed, add more reserved pasta water a few tablespoons at a time to loosen the sauce and achieve a silky consistency (you may use up to the remaining reserved water).

Incorporate mozzarella and parmesan

With the pan over very low heat, scatter the 4 oz torn fresh mozzarella and 1/2 cup shaved parmigiano-reggiano over the tossed pasta. Toss gently until the mozzarella begins to soften and melt into the sauce, creating pockets of cheesy stretch. Be careful not to overheat — the goal is creamy melt, not oil separation.

Adjust seasoning

Taste a strand and, if needed, add up to 1/2 teaspoon freshly cracked black pepper for finishing or a pinch of salt (remember cheeses are salty). Toss once more to combine.

Serve

Divide the pasta among warm plates or a large shallow bowl. Finish each serving with an extra sprinkle of shaved parmigiano and a light grind of black pepper. Serve immediately.