Cacio e Pepe

A deceptively simple Roman classic, Cacio e Pepe translates to 'cheese and pepper.' This dish relies on the perfect emulsion of Pecorino Romano cheese, freshly cracked black pepper, and starchy pasta water to create a luxuriously creamy sauce without any cream.

Cacio e Pepe
  • Prep time: 12 minutes
  • Cook time: 30 minutes
  • Total time: 42 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: Italian

Ingredients

  • 12 ounces spaghetti or bucatini
  • 2 tablespoons whole black peppercorns
  • 1 cup finely grated Pecorino Romano cheese
  • 2 tablespoons unsalted butter (optional, for extra richness)
  • Salt for pasta water

Instructions

  1. Toast the whole peppercorns in a dry skillet over medium heat until fragrant, about 1-2 minutes. Let cool slightly, then coarsely grind them.
  2. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  3. While the pasta cooks, combine the grated Pecorino Romano cheese and about half of the ground black pepper in a medium bowl.
  4. Just before draining the pasta, reserve about 2 cups of the starchy pasta water.
  5. Drain the pasta and return it to the warm pot (off the heat). If using butter, add it now and toss to melt.
  6. Gradually add about 1/2 cup of the hot pasta water to the cheese and pepper mixture, whisking constantly to form a smooth paste. Add more pasta water, a tablespoon at a time, until the paste is loose enough to pour but still thick.
  7. Pour the cheese paste and the remaining ground black pepper over the hot pasta in the pot.
  8. Toss the pasta vigorously using tongs, adding more reserved pasta water, a tablespoon at a time, as needed, until a creamy, emulsified sauce coats every strand of pasta. This step is crucial for achieving the right texture.
  9. Serve immediately, garnished with extra Pecorino Romano and black pepper.

Tips

  • Use finely grated Pecorino Romano for the smoothest sauce; pre-grated cheese often contains anti-caking agents that can prevent proper emulsification.
  • The starchy pasta water is key; don't drain it all away and add it gradually to control the sauce consistency.
  • Toss the pasta vigorously off the heat to help the cheese melt and emulsify without clumping.

Frequently Asked Questions

What is the best way to grind the peppercorns?

A mortar and pestle works best for a coarse grind. Alternatively, use a spice grinder or the coarse setting on a pepper mill. Avoid finely ground pepper, as it can become bitter.

Can I use Parmesan cheese instead of Pecorino Romano?

While Pecorino Romano is traditional and provides a distinct salty, sharp flavor, you can substitute it with Parmesan (Parmigiano-Reggiano) if needed. The flavor profile will be slightly milder.

My sauce looks clumpy, what went wrong?

This usually happens if the pasta water was too hot when added to the cheese, or if the pasta wasn't tossed vigorously enough. Ensure the cheese paste is made with warm, not boiling, pasta water and toss the pasta vigorously off the heat until emulsified.