Cacio e Pepe
Ingredients
- 2 teaspoons salt
- 1 pound spaghetti
tonnarelli or bucatini pasta
- 4 ounces Pecorino Romano cheese
finely grated
- 1 tablespoon whole peppercorns
Directions
- 1
Salt the water: Fill a large pot with water, and set it over high heat. Bring it to a boil and add two teaspoons of salt.
- 2
Boil the pasta: Add the pasta to the boiling water, reduce heat to medium high and cook according to package instructions until the pasta al dente.
- 3
Grate the cheese: While the pasta is cooking, grate the cheese with a microplane or on the small star holes of a box grater. You should have about 3 cups of very fluffy cheese.
- 4
Toast and grind the peppercorns: In a small skillet set over medium-high heat, add the peppercorns. Toast the peppercorns, stirring occasionally or just until they release their aroma. Cool slightly, then transfer them to a mortar or a spice grinder. Pound or grind the peppercorns to a mostly coarse grind with some finer specks but no large pieces.
- 5
Drain and reserve pasta water: When the pasta is done, set a colander over a bowl, and drain the pasta. You want to reserve 1 1/2 cups of the boiling pasta water in a heat-proof measuring cup or bowl.
- 6
Make the sauce: Do this part quickly! Return the pasta to the cooking pot and add 1/3 cup reserved pasta water. Set the pot on the burner but don’t turn the burner on. Sprinkle about 1/3 of the cheese, 2 teaspoons pepper, and a splash of the reserved pasta water. Use tongs or a pasta spork to stir vigorously to combine the ingredients. Add another splash of reserved pasta water and another 1/3 of the cheese and continue to stir to coat the noodles evenly. The sauce should look smooth and creamy. Add more cooking water, a splash at a time (if necessary) to loosen the sauce. You may not use all of the pasta water.
- 7
Serve: Transfer the pasta to individual bowls. Top each serving with a spoonful of reserved pecorino and a pinch of pepper and serve.
Cacio e Pepe
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About this Recipe
Craving a taste of Rome's culinary heart? Cacio e Pepe, a dish built on just a few simple ingredients, offers a deeply satisfying, savory experience that feels both ancient and utterly fresh. While Rome’s classic pasta combination of spaghetti, pecorino cheese, and black pepper can be a bit tricky to make at home, this recipe embraces the challenge, rewarding your efforts with a profoundly flavorful pasta.
The magic of Cacio e Pepe lies in its minimalist approach: high-quality Pecorino Romano cheese, freshly cracked black pepper, and perfectly cooked spaghetti. All it takes is a little practice and some elbow grease to make a luscious, cheesy dish of pasta that’s more than the sum of its parts. It's a testament to how humble ingredients, expertly combined, can create something truly extraordinary.
Prepare for a bold, peppery kick balanced by the sharp, salty creaminess of Pecorino Romano. The pasta itself will be coated in a rich, emulsified sauce, with each strand offering a delightful chew. This isn't a sauce-heavy dish; rather, the cheese and pepper cling directly to the noodles, creating an intense flavor in every bite. While the recipe description notes it "can be a bit tricky to make at home," the journey to mastering Cacio e Pepe is incredibly rewarding, culminating in a dish that showcases simplicity at its finest.
Customization & Variations
The choice of pasta is key to Cacio e Pepe's character. While spaghetti is a classic, you can also experiment with other shapes to change the texture and mouthfeel. Tonnarelli, a thick, square-cut noodle, is an excellent traditional option. For those who prefer a different bite, rigatoni and bucatini (fat, hollow noodles) are also fantastic choices that hold the cheesy, peppery sauce beautifully. Feel free to adjust the amount of black pepper to your preference, from a subtle hint to a pronounced spicy warmth.
This classic Italian pasta is perfect for a comforting weeknight meal or an elegant yet simple dinner party. Serve Cacio e Pepe immediately, allowing the rich aromas to fill your kitchen. It pairs wonderfully with a crisp green salad.