Authentic Cacio e Pepe
Authentic Cacio e Pepe
Ingredients
- 200 grams pasta, spaghetti or tonnarelli
- 150 grams Pecorino Romano cheese
- plenty black peppercorns
- generous amount salt, for pasta water
- 1 cup pasta water, initially
- 1 cup reserved pasta water, at least, for later adjustment
Instructions
- 1
Grate 150 grams of Pecorino Romano cheese very finely. Set aside in a bowl.
⏱️ 2 min
- 2
Grind a generous amount of black peppercorns using a pepper mill into a small bowl. The quantity should be "plenty."
⏱️ 1 min
- 3
Place a large, wide pan over medium heat. Add the freshly ground black pepper to the dry pan. Toast for approximately 30 seconds to 1 minute, or until the pepper becomes fragrant. This step is to release the aroma of the pepper.
⏱️ 1 min
- 4
In a separate pot, bring a sufficient amount of water to a rolling boil. Add a "generous amount of salt, like the Mediterranean Sea," to the boiling water.
⏱️ 5 min•🌡️ 100
- 5
Add 200 grams of spaghetti (or tonnarelli) to the boiling salted water. Cook the pasta until it is al dente, following the package instructions, typically around 8-10 minutes.
⏱️ 10 min•🌡️ 100
- 6
While the pasta is cooking, take 1 cup of hot pasta water directly from the boiling pot and add it to the pan with the toasted pepper. Bring this mixture to a simmer.
⏱️ 2 min
- 7
In the bowl with the grated Pecorino Romano, gradually add some of the hot pepper-infused pasta water (from step 6), whisking continuously and vigorously. The goal is to create a smooth, thick paste. Adjust the consistency by adding more pasta water if the paste is too dry, or a little more grated cheese if it is too thin. The final consistency should be similar to "thick yogurt."
⏱️ 3 min
- 8
Once the pasta is al dente, carefully drain it, ensuring to reserve at least another cup of the starchy pasta water. Immediately transfer the drained pasta directly into the pan containing the pepper-infused water.
⏱️ 1 min
- 9
Turn off the heat under the pan with the pasta. Add the prepared Pecorino paste to the pasta in the pan. Using tongs, toss the pasta vigorously and continuously, mixing rapidly to emulsify the sauce. This rapid motion is crucial to prevent the cheese from clumping and to create a creamy texture.
⏱️ 2 min
- 10
If the sauce appears too thick or dry, add small amounts of the reserved starchy pasta water, continuing to toss and mix until a creamy, uniform sauce that beautifully coats each strand of pasta is achieved. The sauce should be "creamy, not clumpy."
⏱️ 1 min - 11
Plate the Cacio e Pepe immediately.
⏱️ 1 min
- 12
Garnish with a little extra fresh Pecorino Romano cheese grated over the top and a final grind of black pepper.
⏱️ 1 min
- 13
Serve and enjoy ("Mangia!").
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cacio e Pepe
- 200 grams pasta, spaghetti or tonnarelli
- 150 grams Pecorino Romano cheese
- plenty black peppercorns
- generous amount salt, for pasta water
- 1 cup pasta water, initially
- 1 cup reserved pasta water, at least, for later adjustment
Instructions
- 1
Grate 150 grams of Pecorino Romano cheese very finely. Set aside in a bowl.
⏱️ 2 min - 2
Grind a generous amount of black peppercorns using a pepper mill into a small bowl. The quantity should be "plenty."
⏱️ 1 min - 3
Place a large, wide pan over medium heat. Add the freshly ground black pepper to the dry pan. Toast for approximately 30 seconds to 1 minute, or until the pepper becomes fragrant. This step is to release the aroma of the pepper.
⏱️ 1 min - 4
In a separate pot, bring a sufficient amount of water to a rolling boil. Add a "generous amount of salt, like the Mediterranean Sea," to the boiling water.
⏱️ 5 min•🌡️ 100 - 5
Add 200 grams of spaghetti (or tonnarelli) to the boiling salted water. Cook the pasta until it is al dente, following the package instructions, typically around 8-10 minutes.
⏱️ 10 min•🌡️ 100 - 6
While the pasta is cooking, take 1 cup of hot pasta water directly from the boiling pot and add it to the pan with the toasted pepper. Bring this mixture to a simmer.
⏱️ 2 min - 7
In the bowl with the grated Pecorino Romano, gradually add some of the hot pepper-infused pasta water (from step 6), whisking continuously and vigorously. The goal is to create a smooth, thick paste. Adjust the consistency by adding more pasta water if the paste is too dry, or a little more grated cheese if it is too thin. The final consistency should be similar to "thick yogurt."
⏱️ 3 min - 8
Once the pasta is al dente, carefully drain it, ensuring to reserve at least another cup of the starchy pasta water. Immediately transfer the drained pasta directly into the pan containing the pepper-infused water.
⏱️ 1 min - 9
Turn off the heat under the pan with the pasta. Add the prepared Pecorino paste to the pasta in the pan. Using tongs, toss the pasta vigorously and continuously, mixing rapidly to emulsify the sauce. This rapid motion is crucial to prevent the cheese from clumping and to create a creamy texture.
⏱️ 2 min - 10
If the sauce appears too thick or dry, add small amounts of the reserved starchy pasta water, continuing to toss and mix until a creamy, uniform sauce that beautifully coats each strand of pasta is achieved. The sauce should be "creamy, not clumpy."
⏱️ 1 min - 11
Plate the Cacio e Pepe immediately.
⏱️ 1 min - 12
Garnish with a little extra fresh Pecorino Romano cheese grated over the top and a final grind of black pepper.
⏱️ 1 min - 13
Serve and enjoy ("Mangia!").
⏱️ 1 min