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Cacio e Pepe

ByLaura Monroe

Cacio e pepe is Roman cooking at its simplest: pasta, Pecorino Romano, plenty of freshly ground black pepper, and starchy pasta water. With so few ingredients, technique makes all the difference—the goal is a glossy, creamy sauce made entirely from cheese and pasta water, with no butter or cream required.

Makes 4 servings

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Ingredients

  • 1 lb spaghetti, tonnarelli, or bucatini

  • Kosher salt, as needed

  • 2 tsp freshly ground black pepper, plus more as needed

  • 6 oz Pecorino Romano cheese, very finely grated, plus more for serving

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Directions

  • Bring a large pot of water to a boil. Season lightly with salt; Pecorino Romano is quite salty, so the pasta water should be less heavily salted than usual.
  • Meanwhile, place the black pepper in a large skillet over medium heat. Toast for about 1 minute, swirling or stirring frequently, until fragrant. Remove the skillet from the heat.
  • Add the pasta to the boiling water and cook until about 2 minutes shy of al dente. Before draining, reserve at least 2 cups of the starchy pasta cooking water.
  • Add about 3/4 cup of the hot pasta water to the skillet with the toasted pepper. Add the drained pasta and return the skillet to medium heat. Cook, tossing frequently, until the pasta is al dente and the liquid has reduced slightly, about 1 to 2 minutes. Remove the skillet from the heat.
  • Let the pasta cool for about 30 seconds. Add the Pecorino Romano gradually, tossing vigorously with tongs as you add it. Add reserved pasta water a few tablespoons at a time as needed, continuing to toss until the cheese melts into a smooth, glossy sauce that thoroughly coats the pasta.
  • Taste and adjust with additional black pepper, if desired. Divide among warmed bowls and serve immediately with additional Pecorino Romano.

Note

The trick to cacio e pepe is controlling the heat. Pecorino Romano can seize and clump if it gets too hot, so take the pan off the heat before adding the cheese. Finely grating the cheese and adding it gradually with plenty of starchy pasta water helps create the creamy sauce without adding any actual cream.

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