Cacio e Pepe
Updated Nov. 25, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 1½cups finely grated Pecorino Romano, plus more for dusting completed dish
- 1cup finely grated Parmigiano-Reggiano
- 1tablespoon ground black pepper, plus more for finishing the dish
- ¾pound tonnarelli or other long pasta like linguine or spaghetti
- Good olive oil
Nutritional analysis per serving (4 servings)
678 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 40 grams protein; 1152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
- Step 2
Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), reserve a cup or so of the cooking water, then use tongs to quickly transfer the pasta to the bowl. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
- Step 3
Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Private Notes
Comments
Just wanted to say that everyone arguing about authenticity of this recipe or any variation thereof is doing the most authentically Roman thing you can do.
Sorry guys but this is not the right way to make Cacio e Pepe. You transfer the pasta into a skillet, put some of the pasta water there and slowly add the cheese while flip mixing the pasta to create your sauce that sticks. You have to do this for a good 1-2 minutes.
Peter's right: transfer pasta to a skillet with some pasta water when it's still 1-2 minutes undercooked and gradually add the cheese (+ more water if needed). But the most important detail for absolutely delicious cacio e pepe - toast whole peppercorns in a small cast iron skillet over medium to medium-high heat, shaking occasionally, for 2-3 minutes until aromatic or until they start to dance around in the skillet. Crush in a mortal and pestle and use instead of raw pepper. Amazing!
This recipe, as imperfect as it is, got me started on perfecting cacio e pepe pasta, which I often crave but am left feeling disappointed by restaurant versions. Now, I understand why: the last 3 minutes of preparation make or break the dish. Key factors: freshly grated, high quality pandano Romano cheese, freshly toasted & ground peppercorns (I used Szechuan per 11 year ago comment) and keep the pasta water base HOT! Thus, it makes the most sense to finish the dish in the pot used to cook the pasta. It’s already hot, keep it on the stove low, throw the pasta in, stir, stir, start adding grated Romano (or Parmesan _sacrilege to some) add more pasta water (saved in a heat resistant glass measuring cup) and stir like mad… Stir more. It’s over the heat so it’s okay as long as you have not overcooked the pasta. Keep stirring and with hot pasta water and very low heat, you won’t have lumps. Add ground peppercorns at the end, or what have you (I threw in cooked peas, forgive me.). I don’t see the need for olive oil, or cream because those are emulsions are only needed when the METHOD has failed. Thank you everyone for your helpful comments. The community hive mind help make this a memorable dish!
My cheese clumped. I’ll try the pasta in a warm pan and adding cheese next time.
@Peter Or just use the pan you just drained.