Cacio E Pepe Recipe

Make the dough

On a clean work surface, combine flours into a mound and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk eggs, gradually incorporating flour from the inner rim until a shaggy dough forms.

Knead

Bring the dough together with your hands and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If too sticky, add up to 1 tablespoon more flour; if too dry, sprinkle a few drops of water. Form into a ball.

Rest

Wrap the dough tightly in plastic wrap or place in an airtight container and rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Roll and cut

Divide dough into 3 portions. Lightly flour, then roll each portion through a pasta machine from widest to desired thickness, or roll by hand with a pin to about 1.5–2 mm for tagliolini or cut into 6–8 mm for tagliatelle. Dust with flour to prevent sticking and hang or arrange on a tray while you finish other portions.

Prepare pepper

Toast the coarsely cracked black pepper in a dry skillet over medium heat for 1–2 minutes until aromatic. Do not burn. Crush further with a mortar and pestle or the back of a spoon if you prefer a finer grind. Set aside.

Bring water to boil

Bring a large pot of water to a rapid boil. Add the measured salt (about 1 tablespoon) to the water. Reserve a large heatproof measuring cup or bowl nearby for collecting pasta water.

Cook pasta

Add the fresh pasta to the boiling water and cook until al dente — usually 1.5–3 minutes depending on thickness. Stir gently to prevent sticking. When pasta is nearly done, ladle out 3 cups (or at least 1 1/2 cups) of hot pasta cooking water into the reserved cup and set aside, then drain the pasta quickly.

Make the sauce

In a wide, warm skillet or sauté pan over medium-low heat, melt the butter (if using) just until foamy. Add most of the toasted cracked pepper (reserve a pinch for finishing) and pour in about 1 cup of the hot pasta water, bringing it to a gentle simmer.

Emulsify with cheese

Reduce heat to low. Add half of the grated Pecorino to the peppered water and whisk vigorously to create a creamy emulsion. Add drained pasta to the pan and toss or use tongs to combine, adding more hot pasta water a few tablespoons at a time as needed to coat the strands and reach a satiny texture. Gradually add the remaining Pecorino while tossing; the combination of cheese, starchy water and pepper should form a smooth, glossy sauce that clings to the pasta. Work quickly and keep the pan off high heat to avoid clumping.

Adjust and serve

If the sauce becomes too thick or grainy, add additional hot pasta water 1–2 tablespoons at a time and toss to smooth. Taste and add more cracked pepper if desired. Divide the pasta among warm plates, sprinkle the reserved Pecorino and remaining pepper on top, and serve immediately.