Cacio E Pepe Recipe

Toast and crush peppercorns

Place whole black peppercorns in a small dry skillet over medium heat. Toast, shaking the pan frequently, until fragrant and popping slightly, about 2–3 minutes. Transfer to a mortar and pestle (or a spice grinder or heavy pan) and crush to a coarse texture — you want a mix of cracked large pieces and smaller granules. Reserve 1 tablespoon of the crushed pepper for finishing and keep the rest for the sauce.

Grate cheese

Finely grate the Pecorino Romano. For the creamiest emulsion with minimal clumping, measure and have the 1.5 cups ready in a bowl. If the cheese is very salty, taste and reduce added salt later.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the housemade cavatelli and cook until al dente — fresh cavatelli typically takes 2–4 minutes depending on size. Stir gently to prevent sticking.

Just before draining, ladle and reserve 1 cup of the starchy pasta cooking water. Drain the pasta quickly and transfer to a large warm mixing bowl (not hot enough to melt the cheese instantly) or leave in the pot off the heat.

Heat butter and oil with pepper

While the pasta cooks, warm a medium skillet over low-medium heat. Add the butter and 1 tablespoon olive oil. When the butter melts and stops foaming, add the crushed pepper (except the reserved tablespoon) and lightly toast in the butter for 30–45 seconds to bloom the pepper’s aroma. Remove from direct heat — the mixture should be warm but not smoking.

Create the creamy sauce

To the warm mixing bowl or pot with drained pasta, add the warmed butter-pepper mixture, 1 cup of the reserved pasta water, and about half (3/4 cup) of the grated Pecorino. Using tongs or a sturdy spoon, toss and vigorously stir the pasta to coat. Gradually add the remaining Pecorino a little at a time, continuing to toss and add small amounts of pasta water as needed. The goal is an emulsion where the cheese melts into the starchy water to form a smooth, glossy sauce that clings to the cavatelli. If the sauce is too thick or starts to clump, add 1–2 tablespoons additional hot pasta water at a time and keep tossing until silky. If it’s too loose, add a small sprinkle of cheese and toss to tighten.

Season lightly with freshly ground black pepper (about 1 teaspoon total, including what’s already in the butter) and taste for salt. Adjust with a pinch of salt if needed (Pecorino is salty, so often no extra salt is required).

Plate the cavatelli immediately into warmed bowls. Sprinkle the reserved tablespoon of crushed pepper over each serving for a bright pepper hit.

Top with extra grated or shaved Pecorino (about 1–2 tablespoons per serving) and, if using, a small pinch of chopped parsley for color. Serve hot.