Recipe for Cacio e Pepe

Cacio e Pepe is a Roman pasta made by emulsifying Pecorino Romano, black pepper, and starchy pasta water into a smooth sauce.

Serves: 2 people
Preparation & cooking time: ~20 minutes

Ingredients

• Spaghetti or tonnarelli – 200 g
• Pecorino Romano (sheep’s milk) – 60 g, very finely grated
• Black peppercorns – 1–2 tbsp, toasted and coarsely crushed
• Salt – to taste (minimal)
• Pasta cooking water – about 1 cup, as needed

Instructions

1. Prepare the pepper
   Toast the crushed black pepper in a wide skillet over medium heat for 1–2 minutes until fragrant.
2. Cook the pasta
   Boil the pasta in salted water using less water than usual to increase starch concentration. Cook until 2 minutes before al dente.
3. Create the base
   Add a ladle of starchy pasta water to the skillet with the pepper and let it simmer briefly.
4. Finish the pasta
   Transfer the pasta directly into the skillet. Cook over medium heat, stirring continuously and adding pasta water as needed, until the pasta is al dente and lightly coated with a loose sauce.
5. Make the cheese paste
   In a bowl, mix the grated Pecorino with a small amount of warm (not boiling) pasta water to form a thick paste. Turn off the heat under the skillet.
6. Emulsify
   Add the cheese paste to the pasta and toss vigorously. Adjust with small additions of pasta water until the sauce is smooth and evenly coats the pasta.
7. Serve
   Plate immediately and finish with additional Pecorino and black pepper if desired.

Tips

• Never add cheese over direct heat.
• Grate the cheese extremely fine to avoid clumping.
• Fix texture only with pasta water and agitation