Cacio e Pepe
Cacio e Pepe
Ingredients
For the Cacio e Pepe
- 8 ounces spaghetti, half a packet
- kosher salt, as needed, for pasta water
- 1/2 cup Pecorino Romano cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 teaspoons black pepper, freshly ground
- 5 tablespoons unsalted butter, cut into cubes
- 3/4 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Generously salt the water until it's 'saltier than the Atlantic'.
⏱️ 8 min
- 2
While the water boils, grate the Pecorino Romano cheese and Parmesan cheese into a bowl. You can use a 50/50 mix, entirely Pecorino, or entirely Parmesan based on preference.
⏱️ 4 min
- 3
Grind 2 teaspoons of fresh black pepper into a small bowl.
⏱️ 1 min
- 4
Cut 5 tablespoons of unsalted butter into small cubes.
⏱️ 1 min
- 5
Add the spaghetti to the boiling, salted water. Cook the pasta for one minute less than the package instructions, as it will finish cooking in the sauce.
⏱️ 9 min
- 6
With about 1 1/2 minutes left on the pasta cooking time, take a measuring cup and scoop out 3/4 cup of the starchy pasta water. Set aside.
⏱️ 1 min
- 7
Once cooked, strain the pasta.
⏱️ 1 min
- 8
Place a large pan over medium heat. Add the cubed butter, allowing it to melt down and start to foam.
⏱️ 1 min•🌡️ 300
- 9
Add the freshly ground black pepper to the melted, foamy butter and give it a quick mix. Let it sit for about 30 seconds to 'bloom', which means the pepper's aroma will become more pronounced.
⏱️ 1 min
- 10
Once the pepper is fragrant, add the reserved 3/4 cup of pasta water to the pan. Whisk vigorously, shaking the pan with one hand and whisking with the other, until the mixture becomes one consistent color and emulsifies into a sauce.
⏱️ 2 min
- 11
Allow the sauce to simmer for about 1 minute to thicken slightly.
⏱️ 1 min
- 12
Add the drained pasta to the sauce in the pan and toss it to coat.
⏱️ 1 min
- 13
Turn the burner to its lowest setting. Evenly sprinkle the grated cheese mixture over the pasta.
⏱️ 1 min
- 14
Using tongs, mix the pasta and cheese vigorously for 1 to 2 minutes until a silky smooth sauce forms and coats the pasta. Turn off the burner but leave the pan on the hot burner.
⏱️ 2 min
- 15
Serve the Cacio e Pepe immediately. Garnish with a little more grated Parmesan and fresh black pepper, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe
Ingredients
For the Cacio e Pepe
- 8 ounces spaghetti, half a packet
- kosher salt, as needed, for pasta water
- 1/2 cup Pecorino Romano cheese, grated
- 1/2 cup Parmesan cheese, grated
- 2 teaspoons black pepper, freshly ground
- 5 tablespoons unsalted butter, cut into cubes
- 3/4 cup pasta water, reserved
Instructions
- 1
Bring a large pot of water to a rolling boil. Generously salt the water until it's 'saltier than the Atlantic'.
⏱️ 8 min - 2
While the water boils, grate the Pecorino Romano cheese and Parmesan cheese into a bowl. You can use a 50/50 mix, entirely Pecorino, or entirely Parmesan based on preference.
⏱️ 4 min - 3
Grind 2 teaspoons of fresh black pepper into a small bowl.
⏱️ 1 min - 4
Cut 5 tablespoons of unsalted butter into small cubes.
⏱️ 1 min - 5
Add the spaghetti to the boiling, salted water. Cook the pasta for one minute less than the package instructions, as it will finish cooking in the sauce.
⏱️ 9 min - 6
With about 1 1/2 minutes left on the pasta cooking time, take a measuring cup and scoop out 3/4 cup of the starchy pasta water. Set aside.
⏱️ 1 min - 7
Once cooked, strain the pasta.
⏱️ 1 min - 8
Place a large pan over medium heat. Add the cubed butter, allowing it to melt down and start to foam.
⏱️ 1 min•🌡️ 300 - 9
Add the freshly ground black pepper to the melted, foamy butter and give it a quick mix. Let it sit for about 30 seconds to 'bloom', which means the pepper's aroma will become more pronounced.
⏱️ 1 min - 10
Once the pepper is fragrant, add the reserved 3/4 cup of pasta water to the pan. Whisk vigorously, shaking the pan with one hand and whisking with the other, until the mixture becomes one consistent color and emulsifies into a sauce.
⏱️ 2 min - 11
Allow the sauce to simmer for about 1 minute to thicken slightly.
⏱️ 1 min - 12
Add the drained pasta to the sauce in the pan and toss it to coat.
⏱️ 1 min - 13
Turn the burner to its lowest setting. Evenly sprinkle the grated cheese mixture over the pasta.
⏱️ 1 min - 14
Using tongs, mix the pasta and cheese vigorously for 1 to 2 minutes until a silky smooth sauce forms and coats the pasta. Turn off the burner but leave the pan on the hot burner.
⏱️ 2 min - 15
Serve the Cacio e Pepe immediately. Garnish with a little more grated Parmesan and fresh black pepper, if desired.
⏱️ 1 min