Cacio e Pepe

I stumbled upon this recipe during a particularly dreary February when I needed something comforting but refused to order takeout yet again. The first time I attempted it, I nearly cried when my cheese seized into a grainy mess. But my neighbor Marco, who grew up outside Rome, told me the secret was removing the pan from heat entirely before adding cheese. Now this pasta has become my go-to dinner when I want to feel elegant without actually putting in much effort.

Last month my sister came over for dinner and watched me make this, genuinely confused about how pasta water could transform into such a luxurious sauce. She kept asking if I was sure I didnt need cream or butter. When she took her first bite and made that involuntary happy noise we all make when food is perfect, I felt ridiculously proud of something so simple.

Ingredients

• Spaghetti or tonnarelli: The traditional choice is tonnarelli, a thick square spaghetti that holds sauce beautifully, but regular spaghetti works perfectly fine too
• Pecorino Romano: This salty aged sheep cheese is nonnegotiable and freshly grated makes all the difference between creamy sauce and sad clumps
• Whole black peppercorns: Crack them right before cooking so the volatile oils are still potent and fragrant
• Kosher salt: For seasoning the pasta water adequately
• Unsalted butter: Optional but adds a lovely richness if you are feeling indulgent

Instructions

Get your pasta water going:

Bring a large pot of water to boil and salt it generously then cook the pasta until just shy of al dente

Toast your pepper:

While pasta cooks add cracked peppercorns to a dry skillet over medium heat and toast until you can smell them

Make your pepper base:

Add one cup of hot pasta water to the pepper and lower the heat creating an infused liquid

Combine pasta and pepper water:

Transfer the drained pasta to the skillet and toss letting it absorb some of the spicy liquid

Create the sauce:

Remove the pan from heat completely then gradually sprinkle in cheese while tossing vigorously to form an emulsion

Finish and serve:

If the sauce is too thick add more pasta water a splash at a time then plate immediately with extra cheese and pepper

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This pasta became my dinner anniversary tradition because it is sophisticated enough to feel special but casual enough that I am not stressed in the kitchen. Some years we dress up and some years we eat it on the couch in sweatpants but it always tastes like celebration.

The Cheese Question

Pecorino Romano is absolutely essential here and Parmigiano Reggiano simply will not give you the same result. The sheep milk cheese has a distinctive sharpness that cuts through the starch and creates that characteristic Roman flavor profile. I have tried mixes before and the dish loses its identity completely.

Making It Your Own

Once you master the basic technique you can play with the intensity of the pepper depending on your spice tolerance. I have also made this with half whole wheat pasta when I wanted to feel slightly virtuous though traditionalists would probably shudder at the admission. The method stays the same regardless of small variations.

Perfect Pairings

A crisp Italian white wine like Frascati or Soave cuts through the richness beautifully and balances the pepper heat. A simple arugula salad dressed with lemon and olive oil provides a refreshing contrast to the pasta. If you want something more substantial serve alongside grilled zucchini or roasted asparagus.

• Keep some extra grated cheese on the table for guests who love an extra salty kick
• The sauce does not reheat well so plan to eat it all immediately
• Practice your tossing technique now because it is the key to success

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There is something deeply satisfying about creating such a luxurious sauce from nothing but pasta water and cheese. This is the kind of recipe that makes you feel like you really know what you are doing in the kitchen.

Recipe FAQs

→ What type of pasta is best for this preparation?

Spaghetti or tonnarelli are traditionally used. Tonnarelli is the most authentic choice, but spaghetti works very well and is widely available.

→ Can I use pre-grated Pecorino Romano?

For the best results and a smooth, creamy sauce, it is highly recommended to use freshly grated Pecorino Romano cheese. Pre-grated cheeses often contain anti-caking agents that can prevent them from melting smoothly and emulsifying properly.

→ Why is the black pepper toasted?

Toasting the whole black peppercorns in a dry skillet before cracking them enhances their aroma and deepens their flavor. This step is crucial for bringing out the characteristic bold, spicy notes of the dish.

→ What's the secret to achieving a creamy sauce without cream?

The creaminess comes from the emulsification of the Pecorino Romano cheese with the hot, starchy pasta water. The starch from the pasta water, combined with vigorous tossing off the heat, helps to create a luscious, velvety sauce.

→ Is adding butter a traditional step?

While some modern interpretations include butter for extra richness and silkiness, traditional Cacio e Pepe typically omits it. The classic version relies solely on cheese, pepper, and pasta water for its texture and flavor profile.

→ What is the ideal doneness for the pasta?

Cook the pasta until it is just al dente, meaning it still has a slight bite. This is usually about 1 minute less than the package instructions. The pasta will finish cooking in the pan with the sauce ingredients.