Cacio E Pepe Recipe

Boil water and cook pasta

Bring a large pot (at least 6 qt / 5.7 L) of water to a rolling boil. Add 1 1/2 tablespoons coarse kosher salt. Add 12 oz (about 340 g) spaghetti and cook until just shy of al dente — 1 to 2 minutes less than package instructions (usually 8–9 minutes). Stir occasionally to prevent sticking.

Before draining, scoop and reserve 1 1/4 cups (300 ml) of the starchy pasta cooking water. Do not rinse the pasta. Keep pasta in the pot off the heat.

Toast the pepper

While the pasta cooks, place a large (12-inch) heavy skillet over medium heat. Add 2 tablespoons extra-virgin olive oil. When oil shimmers, add 2 teaspoons freshly cracked black pepper. Toast, stirring constantly or swirling the pan, for about 30–45 seconds until pepper is aromatic and slightly darkened but not burnt.

Add butter

Add 1 tablespoon unsalted butter to the toasted pepper and swirl to melt and incorporate, creating a fragrant flavored oil. Keep the pan over low-medium heat.

Make a warm cheese slurry

In a medium heatproof bowl, combine 1 1/2 cups finely grated Pecorino Romano and about 1/3 cup of the reserved hot pasta water. Whisk vigorously to form a thick, smooth paste (a slurry). The slurry should be pourable but thick; add more hot water from the reserve 1–2 tablespoons at a time if too stiff.

Finish sauce by emulsifying

With the skillet still on low heat, add the drained pasta to the pan with the peppered oil and toss briefly to coat. Remove the skillet from direct heat (important to avoid the cheese clumping). Slowly pour the cheese slurry over the pasta while vigorously tossing or stirring with tongs. Add additional reserved pasta water, a few tablespoons at a time, to loosen the sauce and create a creamy emulsion that clings to the pasta. Continue tossing until the sauce is silky and coats each strand — about 1–2 minutes. If the sauce appears grainy or separated, add up to the remaining reserved water (in small increments) and keep tossing; warmth and motion will help emulsify.

Adjust seasoning and finish

Taste and adjust: add up to 1 teaspoon more freshly cracked black pepper if desired. If more salt is needed, add a pinch (Pecorino is salty, so usually none is required). Stir in 2 tablespoons freshly grated Pecorino Romano for extra creaminess and toss. If the sauce seems thin, toss off heat to prevent over-thinning.

Serve immediately on warmed plates, finishing each portion with a crack of the reserved 1 teaspoon freshly cracked black pepper and an optional light dusting of additional Pecorino. Cacio e pepe is best eaten hot and fresh.