Cacio E Pepe Recipe
spaghetti, parmesan, pecorino romano, & black pepper
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Ingredients
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Pasta & Cooking Liquid
Sauce & Seasoning
Method
Pasta & Cooking Liquid
- 1
Bring water to a boil
In a large pot, bring 4 liters (about 1 gallon) of water to a rolling boil. Add 1 tablespoon kosher salt once boiling.
- 2
Cook pasta
Add 12 oz spaghetti and cook until just under al dente (about 8 minutes or 1–2 minutes less than package instructions). Stir occasionally to prevent sticking.
- 3
Reserve pasta water
Before draining, ladle out and reserve 1 cup of the hot pasta cooking water. Do not rinse the pasta. Drain the spaghetti and set aside briefly.
Sauce & Seasoning
- 4
Toast the pepper
While the pasta cooks, heat a large wide skillet over medium heat. Add 2 tablespoons freshly cracked black pepper and dry-toast for 30–45 seconds, shaking the pan, until aromatic. Reduce heat to low.
- 5
Bloom pepper in fat
Add 2 tablespoons unsalted butter and 1 teaspoon extra-virgin olive oil to the skillet with the toasted pepper. Stir until butter melts and begins to foam, about 30 seconds. This blooms the pepper and carries its flavor.
- 6
Create cheesy emulsion
Remove the skillet from heat (or keep on the lowest flame) and add 1 cup reserved hot pasta water. Add half of the grated cheeses (1/2 cup Pecorino Romano + 1/2 cup Parmigiano-Reggiano) and whisk quickly until you have a smooth, slightly loose emulsion. If it seems grainy or clumpy, add a few tablespoons more hot water and whisk to smooth.
- 7
Finish pasta in skillet
Add the drained spaghetti to the skillet. Over low heat, toss continuously with tongs or two forks so the pasta becomes evenly coated. Add remaining cheeses in 2 additions, tossing and adding up to the remaining reserved water as needed to create a creamy coating that clings to the noodles. Aim for a glossy emulsion—use between 1/2 to 1 cup of reserved water total depending on absorption.
- 8
Adjust seasoning & serve
Taste and adjust with additional freshly cracked black pepper to taste (up to 1 more teaspoon) and a small pinch of salt only if necessary (Pecorino and Parm are salty). Transfer to warmed bowls, finish with a light sprinkle of extra grated Pecorino and a final crack of black pepper. Serve immediately.