Cacio E Pepe Recipe

Boil water and cook pasta

Bring a large pot (at least 5–6 liters) of water to a rolling boil. Add the kosher/sea salt. Add the spaghetti or tonnarelli and cook until al dente, following package instructions but subtracting 1–2 minutes so the pasta is slightly firmer than desired (usually 8–9 minutes for dried spaghetti). Stir occasionally to prevent sticking.

Just before draining, reserve 500 ml of the pasta cooking water using a heatproof measuring jug or bowl. Do not rinse the pasta.

Toast the pepper

While the pasta cooks, place a large (preferably wide and shallow) skillet or sauté pan over medium heat. Add the freshly ground black pepper and toast it, stirring, for about 1 minute until aromatic. Be careful not to burn it. If using cracked pepper, toast 1–2 minutes until fragrant.

Bloom pepper in water

Add about 120 ml of the reserved hot pasta water to the toasted pepper and stir to form a loose peppery broth. Reduce heat to low; the goal is a hot liquid base to help melt cheese without clumping.

Make the cheese emulsion

In a large mixing bowl (or in the warm skillet off the heat), combine the finely grated Pecorino Romano with 1–2 tablespoons of the hot peppered cooking water. Stir vigorously with a fork or small whisk to form a thick, smooth paste. Continue adding hot water a few tablespoons at a time while stirring until you have a creamy emulsion — similar to a thick sauce that will coat the pasta. If desired for extra silkiness, whisk in the optional 1 tablespoon of unsalted butter now so it melts into the emulsion.

Combine pasta and emulsion

Using tongs, transfer the drained pasta directly into the skillet with the peppered liquid (or into the bowl with the emulsion). Toss briefly over low heat for 30–60 seconds to coat. Remove from heat. Gradually add the cheese emulsion to the pasta while tossing or stirring briskly to combine — add more reserved hot water as needed, a few tablespoons at a time, until the sauce clings to the strands and has a silky, glossy texture. Aim for a sauce that lightly coats the pasta without becoming soupy or grainy.

Adjust seasoning and texture

Taste and adjust: add more cracked black pepper if you want more bite, and more reserved cooking water to loosen the sauce. If sauce becomes too thin, add a little more grated Pecorino while tossing to thicken. If you used salted pasta water, additional salt is usually not necessary.

Plate immediately into warmed bowls. Finish each portion with a sprinkle of extra finely grated Pecorino Romano and a pinch of extra cracked black pepper to taste.

Serve hot. Cacio e pepe is best eaten immediately while the sauce is creamy and glossy.