Cacio E Pepe Recipe

Grate cheese and crush pepper

Finely grate the Parmigiano-Reggiano and (if using) Pecorino Romano. Measure and mound the cheeses so they are ready. Coarsely crush the black peppercorns with a mortar and pestle or place in a zip-top bag and bash with a rolling pin until mostly cracked (some fine dust, some larger flakes).

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 1/2 tablespoons kosher salt once boiling.

Add 12 oz spaghetti to the boiling, salted water and cook until just shy of al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking. Reserve at least 1 cup of pasta cooking water before draining. Do not rinse the pasta.

Toast pepper

While the pasta cooks (or in a wide skillet over medium heat), add the coarsely crushed black pepper and toast, stirring, for about 1 minute until aromatic. Add 1 tablespoon extra-virgin olive oil and stir for 20–30 seconds to bloom the pepper.

Create peppery broth

Add roughly 1/2 cup of the reserved hot pasta water to the pepper and oil in the skillet and bring to a very gentle simmer. This creates a peppery broth that will help form the sauce.

Temper and combine cheeses

Place the grated Parmigiano-Reggiano (and Pecorino if using) in a large mixing bowl. Add a few tablespoons of hot reserved pasta water to the cheese and whisk briefly to form a loose paste. This helps prevent clumping when the hot pasta is introduced.

Add the drained (but still hot) spaghetti directly into the skillet with the peppery broth. Toss and fold for 30 seconds so the pasta picks up the broth. Transfer the pasta from the skillet into the bowl with the cheese paste.

With tongs or two forks, vigorously toss and fold the pasta and cheese together, adding reserved pasta water a few tablespoons at a time as needed to create a glossy, silky emulsion that coats each strand. Aim for a smooth sauce — about 1/4 to 3/4 cup of reserved water total may be required depending on cheese dryness.

If you want a slightly richer mouthfeel, whisk in 1 teaspoon unsalted butter at the end until melted and incorporated. Taste and add more cracked black pepper to taste.

Portion the pasta into warm plates or bowls. Finish with an extra dusting of finely grated Parmigiano-Reggiano and a final crack of black pepper. Serve immediately — Cacio e Pepe should be eaten right away while the sauce is silky.