Cacio e Pepe
Just pasta, Pecorino Romano, and black pepper create one of the most satisfying dishes in Italian cuisine.
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
6
Calories
358/serving
Difficulty
Medium
Nutrition Per Serving
Ingredients
- 1 lb spaghetti
- 2 tsp kosher salt
- 1 tbsp whole black peppercorns
- 4 oz Pecorino Romano
Boil the Pasta in Less Water
Bring a large pot of salted water to a rolling boil, using slightly less water than you normally would. This concentrates the starch, which is essential for creating the creamy sauce later. Add the spaghetti and cook over medium-high heat until al dente, following the package timing.
Toast and Crush the Pepper
While the pasta cooks, toast the whole peppercorns in a dry skillet over medium-high heat for a minute or two until they become fragrant. Let them cool briefly, then crush them in a mortar and pestle or under the flat side of a heavy knife to a mostly coarse grind.
Grate the Cheese
Finely grate the Pecorino Romano on a microplane or the smallest holes of a box grater. You want about 3 cups of fluffy, cloud-like cheese so it melts smoothly into the sauce.
Create the Emulsified Sauce
When the pasta is done, drain it in a colander set over a bowl to catch the starchy cooking water. Return the hot pasta to the pot with the burner turned off. Immediately add about a third of a cup of the reserved pasta water. Working quickly, add the grated cheese and crushed pepper in three additions, stirring and tossing vigorously between each one. The heat from the pasta and the starchy water will melt the cheese into a smooth, glossy coating. Add a splash more pasta water if it looks too thick.
Plate and Serve Immediately
Divide the pasta among warm bowls. Top each serving with an extra sprinkle of grated Pecorino and a crack of fresh pepper. Serve right away before the sauce tightens.
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Open in AppTips & Variations
- Use less water when boiling the pasta to make the cooking water extra starchy.
- Grate the cheese as finely as possible on a microplane for the smoothest sauce.
Frequently Asked Questions
- Why does my sauce clump instead of getting creamy?
- The pot must be off the heat when you add the cheese. Too much heat causes the cheese proteins to seize. Also, use finely grated cheese and plenty of starchy water.
- Can I use Parmesan instead?
- Purists would say no. Pecorino has a sharper, saltier flavor essential to the dish. A mix of both works in a pinch.
Recipe inspired by the original at themediterraneandish.com. Ingredients and factual cooking data extracted; instructions independently written.
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