Spaghettoni Cacio E Pepe Recipe

Bring a large pot of water to a rolling boil. Add the coarse sea salt (about 2 tablespoons) so the water tastes like the sea.

Place the whole black peppercorns in a mortar and roughly crush to a coarse grind. Alternatively, use a spice grinder or peppermill set to coarse. You want a mix of cracked bits and some finer fragments for aroma.

Reserve the finely grated and measured Pecorino Romano in a wide mixing bowl. If using butter, cut into small pieces and leave at room temperature so it softens slightly.

Add the spaghettoni to the boiling water and cook until just shy of al dente according to package instructions (typically 9–11 minutes for spaghettoni). Stir occasionally to prevent sticking.

About 2 minutes before the lower end of the pasta time (when pasta is roughly 2–3 minutes from desired doneness), ladle out 600 ml of pasta cooking water into a measuring container and set aside. This starchy water will be used to emulsify the sauce.

While pasta finishes, warm a large heavy skillet over medium heat. Add the coarsely cracked black pepper and toast, stirring constantly, for 30–45 seconds until fragrant but not burnt. This step blooms the pepper’s aroma.

Add about 120 ml of the reserved hot pasta water to the skillet to deglaze and capture the pepper oils. Lower heat to low–medium so the liquid stays hot but not boiling.

Take the wide mixing bowl with the grated Pecorino. Slowly pour about 120–180 ml of the hot pepper-infused pasta water into the cheese while whisking vigorously (or using a fork). The goal is to create a smooth, creamy emulsion: the starch and heat melt the cheese into a saucy paste. If using butter, add the butter pieces now and whisk until incorporated into the emulsion.

Using tongs, transfer the pasta directly from the pot into the skillet with the remaining hot pepper water (leave excess water in the pot). Toss the pasta in the peppered liquid over low heat for 30–60 seconds so it absorbs flavor.

Immediately transfer the hot pepper-coated pasta into the bowl with the cheese emulsion. Work quickly: toss and fold the pasta in the cheese mixture so the residual heat and starch from the pasta create a glossy, clinging sauce. If the sauce is too thick or the cheese is seizing, add additional hot reserved pasta water a little at a time (15–30 ml) until the sauce is silky and coats each strand. The final consistency should be creamy, not dry or clumpy.

Taste and adjust seasoning. Add a small pinch of fine black pepper if desired. Do not add extra salt unless necessary—the Pecorino is salty.

Divide the spaghettoni cacio e pepe among warm plates or a warmed serving bowl. Sprinkle with extra grated Pecorino and, if desired, a light drizzle (about 5 ml) of extra virgin olive oil for sheen.

Serve immediately while hot. Offer additional freshly cracked black pepper and Pecorino at the table.