Cacio e Pepe
Just Pecorino, pepper, and pasta water, the high art of Roman simplicity.
- Preparation
- 5 min
- Cook/bake time
- 12 min
- Total
- 17 min
- Difficulty
- Medium
- Calories
Three ingredients that pack a punch: Cacio e Pepe is the touchstone of any pasta kitchen. Grated Pecorino Romano, freshly ground black pepper, and starchy pasta water create a creamy emulsion that coats the pasta silkily, entirely without cream or butter. It all comes down to technique. When it succeeds, there is hardly anything better.
Step-by-step instructions
- 1
Cook the pasta briefly
Cook the pasta in a small amount of lightly salted water until al dente. A small amount of water means a lot of starch, and that is exactly what you need for the cream. Reserve plenty of pasta water.
- 2
Toast the pepper
Briefly toast the pepper in a dry pan until fragrant, then pour in a ladle of pasta water and let it simmer gently.
- 3
Cheese cream
Mix the Pecorino in a bowl with a few spoonfuls of lukewarm, absolutely not boiling pasta water to form a smooth, thick cream. If the water is too hot, the cheese will clump immediately.
- 4
Emulsify
Add the drained pasta to the pan with the pepper and remove it from the heat. Add the cheese cream and toss vigorously, gradually working in pasta water until the sauce silkily coats every noodle.
- 5
Serve
Serve immediately with extra Pecorino and pepper, because Cacio e Pepe waits for no one.
Our best tips
- The most common mistake is that cheese that is too hot will clump. Always mix with lukewarm pasta water and remove the pan from the heat.
