Cacio E Pepe Recipe

Bring water to a boil and season

In a large pot bring 3 liters of water to a rolling boil. Add 2 tablespoons coarse salt (it should taste like the sea).

Cook pasta

Add 12 oz spaghetti (or tonnarelli) and cook until just shy of al dente (1–2 minutes less than package directions). Stir occasionally to prevent sticking.

Before draining, ladle and reserve 1½ cups of the starchy cooking water. Do not rinse the pasta.

Toast the pepper

While the pasta cooks, heat a large wide skillet over medium heat. Add 2 tablespoons freshly cracked black pepper to the dry pan and toast for about 30–45 seconds, stirring constantly, until fragrant. This blooms the pepper's aroma.

Add a little cooking water and butter

Pour about ½ cup of the reserved pasta water into the skillet with the toasted pepper and add 1 tablespoon unsalted butter (optional). Bring to a gentle simmer and swirl until butter melts. This creates an emulsion-friendly base.

Make the cheese slurry

In a medium heatproof bowl combine 1½ cups finely grated Pecorino Romano with about ½ cup of the warm reserved cooking water. Whisk vigorously to form a smooth, slightly runny slurry with no lumps. If too thick, add more water tablespoon by tablespoon.

Combine pasta and peppered liquid

Using tongs, transfer the pasta from the pot directly into the skillet (do not drain fully) and toss to coat in the peppered liquid. Add another ½ cup of reserved water if pan looks dry; pasta should finish cooking in the peppered liquid for 30–60 seconds.

Finish with cheese slurry

Remove the skillet from direct heat. Immediately add the Pecorino slurry to the pasta and toss vigorously and continuously to emulsify the cheese with the starchy water and pepper, creating a glossy, creamy sauce that coats each strand. If the sauce is too thick or grainy, add reserved water 1 tablespoon at a time until silky.

Taste and adjust seasoning. Add an extra ½ teaspoon freshly cracked black pepper for brightness if desired and sprinkle 2 tablespoons grated Pecorino Romano over the pasta. Toss briefly to incorporate.

Serve immediately on warm plates so sauce doesn't seize. Divide into 4 portions and garnish each with additional cracked pepper and Pecorino to taste.