Cacio & Pepe Recipe
Classic Roman pasta with Pecorino Cheese, Black Pepper
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Ingredients
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Pasta & Cooking Liquid
Cheese & Pepper
Emulsifier (optional but recommended)
Method
Pasta & Cooking Liquid
Bring water to a vigorous boil
In a large pot, bring 4 liters (about 1 gallon) of water to a rolling boil. Add 1 1/2 tablespoons kosher salt once boiling. The water should taste like seawater.
Cook pasta
Add 12 oz spaghetti to the boiling salted water and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve at least 1 1/2 to 2 cups of the starchy pasta cooking water before draining.
Reserve cooking water
Use a heatproof measuring cup or ladle to scoop out 1 1/2–2 cups of pasta water before draining. Set aside and then drain the pasta quickly; do not rinse.
Cheese & Pepper
Toast and grind pepper
While the pasta cooks, heat a large heavy skillet (preferably stainless steel or cast iron) over medium heat. Add 2 tsp freshly cracked black pepper and toast, stirring or shaking the pan, for 30–45 seconds until aromatic — this blooms the oils. Lightly crush with the back of a spoon or mortar to release more aroma if desired.
Make peppery oil
If using butter, add 1 tablespoon very soft unsalted butter to the warmed skillet and swirl to melt and pick up the pepper. If using olive oil, add 1 tablespoon olive oil instead. Heat for 10–15 seconds to combine the pepper into the fat, then remove pan from direct heat briefly.
Combine cheese with a little water
Place 1 1/2 cups finely grated Pecorino Romano in a medium bowl. Add 1/3 cup of the reserved hot pasta water and whisk vigorously to form a thick, smooth paste (this helps prevent clumping when added to pasta). The texture should be creamy and spreadable; add another tablespoon or two of water if too stiff.
Finish the sauce
Return the skillet with pepper and fat to low heat. Add the drained pasta to the skillet and toss to coat in the peppered fat. Remove from heat. Working quickly, add the Pecorino paste to the pasta and begin tossing or stirring vigorously. Gradually add reserved pasta water, a few tablespoons at a time, tossing continuously until the cheese emulsifies into a glossy, silky sauce that evenly coats the pasta. Use about 1/2 to 1 cup of reserved water total (adjust as needed).
Adjust seasoning and consistency
If the sauce is grainy or too thick, add more hot pasta water a tablespoon at a time while tossing until smooth. Taste and add up to 1/2 teaspoon additional salt only if necessary (Pecorino is salty). Add the extra 1/2 teaspoon freshly ground black pepper for finishing and toss to combine.
Serve immediately
Divide pasta among warm plates or bowls. Finish with an optional extra dusting of finely grated Pecorino and a final crack of black pepper. Serve immediately — Cacio e Pepe should be eaten hot and glossy.