Cacio e Pepe Pasta
Cacio e Pepe Pasta
Ingredients
- 200 g pasta, spaghetti or tonnarelli
- 75 g pecorino romano, finely grated, plus extra for serving
- 25 g grana padano, finely grated
- 1 teaspoon black peppercorns, to 2 teaspoons, freshly cracked for serving
- as needed pasta water
Instructions
- 1
Cook the pasta in a pot of generously salted water until it is al dente. Before draining, reserve plenty of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta cooks, in a large, dry pan, toast the black peppercorns over medium heat for about 1 minute, or until they become fragrant. Be careful not to burn them.
⏱️ 1 min
- 3
Add one ladle of the reserved pasta water to the pan with the toasted black pepper.
⏱️ 1 min
- 4
Add the cooked pasta directly to the pan with the pepper and pasta water. Toss everything together to combine well.
⏱️ 1 min
- 5
Turn the heat OFF under the pan. This is crucial to prevent the cheese from clumping.
- 6
Slowly add the finely grated pecorino romano and grana padano to the pasta in the pan, mixing constantly with tongs or a spatula. Continue to mix vigorously.
⏱️ 1 min
- 7
Gradually add more of the reserved pasta water, little by little, while continuously mixing, until the cheese melts and emulsifies into a creamy and silky sauce that coats the pasta.
⏱️ 1 min
- 8
Serve immediately, garnished with extra finely grated pecorino romano and freshly cracked black pepper.
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe Pasta
- 200 g pasta, spaghetti or tonnarelli
- 75 g pecorino romano, finely grated, plus extra for serving
- 25 g grana padano, finely grated
- 1 teaspoon black peppercorns, to 2 teaspoons, freshly cracked for serving
- as needed pasta water
Instructions
- 1
Cook the pasta in a pot of generously salted water until it is al dente. Before draining, reserve plenty of the starchy pasta water.
⏱️ 10 min - 2
While the pasta cooks, in a large, dry pan, toast the black peppercorns over medium heat for about 1 minute, or until they become fragrant. Be careful not to burn them.
⏱️ 1 min - 3
Add one ladle of the reserved pasta water to the pan with the toasted black pepper.
⏱️ 1 min - 4
Add the cooked pasta directly to the pan with the pepper and pasta water. Toss everything together to combine well.
⏱️ 1 min - 5
Turn the heat OFF under the pan. This is crucial to prevent the cheese from clumping.
- 6
Slowly add the finely grated pecorino romano and grana padano to the pasta in the pan, mixing constantly with tongs or a spatula. Continue to mix vigorously.
⏱️ 1 min - 7
Gradually add more of the reserved pasta water, little by little, while continuously mixing, until the cheese melts and emulsifies into a creamy and silky sauce that coats the pasta.
⏱️ 1 min - 8
Serve immediately, garnished with extra finely grated pecorino romano and freshly cracked black pepper.