Cacio E Pepe Balls Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Cook the dry spaghetti until just al dente (about 8–9 minutes depending on brand). You want it slightly firmer than usual because it will be handled and fried.

Drain the pasta, reserving 1/2 cup of the pasta cooking water. Spread the pasta on a rimmed baking sheet to cool slightly (3–5 minutes) so it is warm but not steaming.

In a large mixing bowl combine the 1.5 cups grated Pecorino and 1/4 cup grated Parmesan with 2 teaspoons freshly cracked black pepper and 1/2 teaspoon sea salt. Toss to blend evenly.

Add the warm spaghetti to the cheese and pepper mixture. Use tongs to gently toss so the cheese begins to coat the strands. If the mixture feels dry and doesn't bind, add 1–2 tablespoons of the reserved pasta water to help the cheese melt into the pasta. Work quickly so the heat marries the cheese to the noodles.

Whisk together the 2 egg yolks and 2 tablespoons cold heavy cream in a small bowl. Drizzle this over the warm cheesy spaghetti and toss gently to incorporate. The yolks will help bind the strands together.

Let the mixture rest 2–3 minutes so the cheese firms slightly. With lightly oiled hands, portion the spaghetti into ~1.5–2 tablespoon tight bundles and coil each into a compact ball about 1.75–2 inches (4–5 cm) diameter. Press gently so the strands adhere. If a ball falls apart, add a touch more egg yolk or a few drops of reserved pasta water and re-form.

Set up a dredging station: bowl with 1/2 cup flour, a shallow bowl with 1 beaten egg, and a bowl with 1 cup breadcrumbs mixed with 1/4 cup grated Pecorino and a light pinch of black pepper.

Lightly dust each spaghetti ball in flour, shake off excess, dip into the beaten egg, then press into the breadcrumb mixture to coat completely. Place finished balls on a baking sheet lined with parchment. Repeat until all balls are coated. Chill the coated balls in the refrigerator for 15–20 minutes to firm the exterior (this helps them hold together during frying).

Pour 2–3 cups neutral oil into a heavy skillet or saucepan to a depth of about 1–1.5 inches (or use a fryer) and heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in ~30–45 seconds.

Fry the chilled spaghetti balls in batches so they have room. Cook 3–4 minutes per batch, turning once, until golden brown and crisp on all sides. Use a slotted spoon to transfer to a paper-towel–lined tray to drain. The interior should be hot and the cheese melted; if they brown too quickly, reduce heat slightly.

While still warm, sprinkle each ball lightly with a pinch of extra Pecorino, a grind of black pepper, and (optional) a sprinkle of chopped parsley and a little lemon zest for brightness.

Serve

Arrange the Cacio e pepe balls on a platter. Serve hot as an appetizer or snack with extra grated Pecorino and freshly cracked black pepper on the side. They pair well with a simple marinara or lemony aioli if desired.

Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp; avoid microwaving which will make them soggy.