Cacio e pepe is a Roman pasta whose name simply points to its essential cheese and pepper.
The key is to cool the pan briefly and add the Pecorino paste gradually so it emulsifies instead of clumping.
Reserve more pasta water than you expect and add it in small splashes.
Serving Suggestions
Serve immediately in warm bowls with a final turn of black pepper.
Recipe Notes
Grate the cheese before cooking; once the pasta is ready, the sauce comes together quickly.
Roman Cacio e Pepe
Classic Roman pasta with tonnarelli, Pecorino Romano, black pepper, and starchy cooking water.
Equipment
- Large pot
- Wide saute pan
- Fine grater
- Tongs or pasta fork
Ingredients
Pasta
- 14 oz tonnarelli or thick spaghetti
- 2 tbsp fine salt for the pasta water
- 2 tsp whole black peppercorns coarsely crushed
- 2 1/2 cups finely grated Pecorino Romano loosely packed
- 1 1/2 cups starchy pasta water reserved as needed
Instructions
Prepare:
- Bring a large pot of water to a boil and salt it. Cook the pasta until 2 minutes short of al dente. Reserve at least 1 1/2 cups pasta water before draining.
- Toast the crushed pepper in a wide dry pan over medium heat for 60 seconds. Add 3/4 cup pasta water and simmer for 1 minute.
Make the Emulsion:
- Place Pecorino in a bowl and stir in 1/2 cup warm, not boiling, pasta water a little at a time to form a smooth thick paste.
- Transfer the pasta to the pepper pan and toss over low heat for 1 minute. Remove the pan from heat, wait 30 seconds, then add the cheese paste gradually while tossing vigorously.
- Add small splashes of pasta water only until the sauce becomes glossy and clings to the noodles. Serve immediately with more pepper.
Notes
- Add the cheese off direct heat; excessive heat makes Pecorino clump or turn stringy.
- Cacio e pepe is best eaten immediately and does not reheat well.
Nutrition
Calories: 630kcalCarbohydrates: 77gProtein: 29gFat: 22gSaturated Fat: 14gCholesterol: 55mgSodium: 1180mgFiber: 4gSugar: 2g