Cacio E Pepe Recipe
Make Cacio E Pepe Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Cheese & Pepper
Emulsion / Finishing
Method
Pasta
- 1
Boil water and cook pasta
Bring a large pot (at least 6 quarts) of water to a rolling boil. Add a generous pinch of coarse kosher salt so the water tastes like the sea. Add 12 oz pasta and cook 1–2 minutes less than package directions until very al dente; reserve 2 cups of the starchy cooking water and set aside, then drain the pasta quickly.
Cheese & Pepper
- 2
Toast and crush pepper
While the water is heating, place 2 tbsp whole black peppercorns in a dry skillet over medium heat. Toast, shaking the pan, until fragrant and slightly darker, about 2–3 minutes. Transfer to a mortar and pestle or a spice grinder and crush to a coarse, coarse-ground texture (not powdered). Alternatively, use the bottom of a heavy pan to crack them on a cutting board.
- 3
Prepare cheese mixture
Combine 1.5 cups finely grated Pecorino Romano and 1/4 cup finely grated Parmigiano-Reggiano in a medium bowl. Mix briefly so the two cheeses are evenly distributed. Set beside the stove. Note: finely grate and avoid clumps; if the cheese is slightly aerated, press through a fine-mesh sieve or whisk to remove lumps.
Emulsion / Finishing
- 4
Warm the pan and butter
In a large, wide sauté pan (big enough to toss the pasta) set over medium heat, add 2 tablespoons unsalted butter and 1 teaspoon extra-virgin olive oil. When the butter melts and just begins to foam, add the crushed black pepper and cook for 30–45 seconds to bloom the pepper’s aroma. Do not brown the butter heavily; you want fragrant oil.
- 5
Create the peppery cooking liquid
Add 1/2 cup of the reserved hot pasta water to the pan and bring to a gentle simmer. Use a wooden spoon to scrape any browned bits from the pan and to mix the pepper into the liquid. Turn the heat to low so the liquid is warm but not boiling.
- 6
Finish the sauce with cheese emulsion
Working quickly and off direct high heat (low heat or removed from burner), add about one-third of the drained pasta into the pan and toss, then add a large handful (roughly 1/3 of the cheese mixture) of the grated cheeses while vigorously tossing or stirring. Add more hot reserved pasta water a few tablespoons at a time as needed to loosen and create a glossy, emulsified sauce that coats the pasta. Continue adding the pasta in batches, more cheese, and 2–4 tablespoons of hot water as necessary until all pasta is combined and the sauce is creamy. If using the optional Parmigiano, it will help stabilize the emulsion.
- 7
Adjust seasoning and texture
If the sauce seems dry or clumpy, add additional hot reserved pasta water 1–2 tablespoons at a time and toss vigorously until smooth. If it’s too loose, sprinkle a little more grated Pecorino and toss to thicken. Taste and add salt only if needed (Pecorino is salty; the reserved water already has salt).
- 8
Plate and finish
Divide the pasta among warm plates or a serving platter. For each serving, finish with an extra grind of fresh black pepper and a light dusting of Pecorino. Serve immediately so the sauce remains glossy and creamy.