Cacio e Pepe

Nutrition · per serving

Steps

1. 1

   Bring 2 litres of water to a boil in a wide pot or deep sauté pan. Add the salt. Finely grate the Pecorino Romano and grind or crush the black peppercorns so they are fairly coarse; this helps the pepper stay aromatic and gives the dish its characteristic bite.

   2 litres water12 g fine salt120 g Pecorino Romano, finely grated2 tsp black peppercorns, freshly ground or coarsely crushed
2. 2

   Add the spaghetti to the boiling water and cook until just shy of al dente, about 7-8 minutes depending on the brand. Stir for the first minute so it does not clump. Before draining, scoop out at least 180 ml hot pasta water; the starch in this water is essential for a smooth sauce.

   180 g spaghetti120-180 ml reserved hot pasta water
3. 3

   While the pasta cooks, toast the black pepper in a large skillet over low to medium heat for 30-60 seconds until fragrant, shaking the pan often so it does not burn. Add about 120 ml of the reserved hot pasta water to the skillet; it should simmer lightly and smell intensely peppery.

   2 tsp black peppercorns, freshly ground or coarsely crushed120-180 ml reserved hot pasta water
4. 4

   Transfer the spaghetti directly to the skillet and toss for 1 minute over low heat so the pasta finishes cooking and absorbs the peppery liquid. If the pan looks dry, add a small splash more pasta water.

   180 g spaghetti120-180 ml reserved hot pasta water
5. 5

   Take the skillet off the heat. Let it cool for about 20-30 seconds; this is the key beginner step to prevent the cheese from clumping. Add the grated Pecorino a handful at a time, tossing vigorously and adding more pasta water a little at a time until a glossy, creamy emulsion forms and coats each strand. The sauce should be fluid, not sticky or grainy.

   120 g Pecorino Romano, finely grated120-180 ml reserved hot pasta water
6. 6

   Twirl into warm bowls and serve immediately. Finish with an extra pinch of black pepper if you like. Cacio e Pepe tightens quickly as it stands, so it is best eaten at once.

   2 tsp black peppercorns, freshly ground or coarsely crushed

Origin & History

Cacio e Pepe is one of Rome's most iconic pasta dishes, traditionally made with just pasta, Pecorino Romano, black pepper, and starchy cooking water. Its roots are often linked to shepherding traditions in central Italy, where hardy, easily stored ingredients were essential. The dish showcases Roman cooking at its most minimal and skillful.