Classic Cacio e Pepe
Classic Cacio e Pepe
Ingredients
- 1 pound fresh bucatini pasta
- 2 cups Pecorino Romano cheese, finely grated, plus more for serving
- 2 tablespoons black peppercorns, freshly ground, plus more for serving
- 1/2 cup water, plus 1/4 cup for cheese paste, and pasta cooking water as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta.
⏱️ 5 min
- 2
Grind 2 tablespoons of fresh black peppercorns directly into a large stainless steel pan. Place the pan over medium heat and toast the pepper, stirring constantly with a spatula, until fragrant, about 1 to 2 minutes. Be careful not to burn the pepper.
⏱️ 2 min
- 3
Carefully pour 1/2 cup of water into the hot pan with the toasted pepper. Bring to a simmer and allow the water to reduce slightly, concentrating the pepper flavor. Keep this pepper base warm over low heat.
⏱️ 3 min
- 4
In a metal bowl, combine the 2 cups of finely grated Pecorino Romano cheese with 1/4 cup of water. Stir vigorously with a spatula until a thick, smooth, and creamy paste forms. If the paste is too thick, add a tiny splash more water, a teaspoon at a time, until the desired consistency is reached.
⏱️ 3 min
- 5
Gently warm the cheese paste by briefly holding the bottom of the metal bowl over a low gas flame, continuously stirring with the spatula. This helps to melt the cheese slightly and ensure a smooth emulsion later. Do not overheat or cook the cheese.
⏱️ 1 min
- 6
Add the fresh bucatini pasta to the boiling water. Cook according to package directions until al dente. Reserve at least 2 cups of the starchy pasta cooking water before draining.
⏱️ 8 min
- 7
Using tongs or a mesh colander, transfer the cooked bucatini directly from the boiling water into the pan with the warm pepper base. Do not drain all the water from the pasta, as some residual water will help with the sauce.
⏱️ 1 min
- 8
Add 1/2 cup of the reserved pasta cooking water to the pan with the pasta and pepper. Toss the pasta with tongs, allowing it to absorb the pepper water and start to create a light sauce.
⏱️ 1 min
- 9
Immediately transfer the pasta from the pan into the metal bowl containing the warm Pecorino Romano paste. Work quickly.
⏱️ 1 min
- 10
Using tongs, vigorously mix the pasta with the cheese paste, continuously tossing and stirring. Add additional pasta cooking water, 1 to 2 tablespoons at a time, as needed, until a smooth, creamy, and emulsified sauce coats all the pasta. The sauce should be glossy and cling to the bucatini.
⏱️ 3 min
- 11
Serve immediately by twirling portions of the Cacio e Pepe onto individual plates. Pour any remaining sauce from the bowl over the plated pasta. Garnish with additional freshly ground black pepper and finely grated Pecorino Romano cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cacio e Pepe
- 1 pound fresh bucatini pasta
- 2 cups Pecorino Romano cheese, finely grated, plus more for serving
- 2 tablespoons black peppercorns, freshly ground, plus more for serving
- 1/2 cup water, plus 1/4 cup for cheese paste, and pasta cooking water as needed
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta.
⏱️ 5 min - 2
Grind 2 tablespoons of fresh black peppercorns directly into a large stainless steel pan. Place the pan over medium heat and toast the pepper, stirring constantly with a spatula, until fragrant, about 1 to 2 minutes. Be careful not to burn the pepper.
⏱️ 2 min - 3
Carefully pour 1/2 cup of water into the hot pan with the toasted pepper. Bring to a simmer and allow the water to reduce slightly, concentrating the pepper flavor. Keep this pepper base warm over low heat.
⏱️ 3 min - 4
In a metal bowl, combine the 2 cups of finely grated Pecorino Romano cheese with 1/4 cup of water. Stir vigorously with a spatula until a thick, smooth, and creamy paste forms. If the paste is too thick, add a tiny splash more water, a teaspoon at a time, until the desired consistency is reached.
⏱️ 3 min - 5
Gently warm the cheese paste by briefly holding the bottom of the metal bowl over a low gas flame, continuously stirring with the spatula. This helps to melt the cheese slightly and ensure a smooth emulsion later. Do not overheat or cook the cheese.
⏱️ 1 min - 6
Add the fresh bucatini pasta to the boiling water. Cook according to package directions until al dente. Reserve at least 2 cups of the starchy pasta cooking water before draining.
⏱️ 8 min - 7
Using tongs or a mesh colander, transfer the cooked bucatini directly from the boiling water into the pan with the warm pepper base. Do not drain all the water from the pasta, as some residual water will help with the sauce.
⏱️ 1 min - 8
Add 1/2 cup of the reserved pasta cooking water to the pan with the pasta and pepper. Toss the pasta with tongs, allowing it to absorb the pepper water and start to create a light sauce.
⏱️ 1 min - 9
Immediately transfer the pasta from the pan into the metal bowl containing the warm Pecorino Romano paste. Work quickly.
⏱️ 1 min - 10
Using tongs, vigorously mix the pasta with the cheese paste, continuously tossing and stirring. Add additional pasta cooking water, 1 to 2 tablespoons at a time, as needed, until a smooth, creamy, and emulsified sauce coats all the pasta. The sauce should be glossy and cling to the bucatini.
⏱️ 3 min - 11
Serve immediately by twirling portions of the Cacio e Pepe onto individual plates. Pour any remaining sauce from the bowl over the plated pasta. Garnish with additional freshly ground black pepper and finely grated Pecorino Romano cheese, if desired.
⏱️ 1 min