Cacio e Pepe
Roman pasta coated in an off-heat sauce of Pecorino Romano, black pepper, and starchy pasta water.
Preparation: 10 min · Cooking: 15 min · Total: 25 min · 4 servings
Ingredients
- 320 g dry spaghetti — Contains wheat (gluten).
- 160 g Pecorino Romano — Contains milk.
- 2 tsp ground black pepper
- 20 g unsalted butter (optional) — Optional, nontraditional enrichment; contains milk.
- 250 ml starchy pasta cooking water, reserved from the pot — Reserve from the 2000 ml cooking water; do not add extra water.
- 2000 ml drinking water
- 1 tsp fine salt
Instructions
Grate the cheese very finely
Finely grate 160 g Pecorino Romano into a large mixing bowl. Freshly grated cheese blends more smoothly than thick shreds. Have a measuring jug ready to save the pasta water before draining.
Cook the spaghetti in lightly salted water
Bring drinking water (2000 ml) to a boil and add fine salt (1 tsp). Add dry spaghetti (320 g) and stir frequently during the first minute. Cook for the packet time until tender with a slight bite. Use only the measured salt because the cheese is already salty.
Toast the pepper briefly
While the pasta cooks, warm ground black pepper (2 tsp) in a dry small pan over low heat for about 30 seconds, stirring until fragrant. Tip into the bowl with the cheese; do not let it smoke or burn.
Reserve the starchy water before draining
Just before the pasta is ready, scoop out 250 ml of its cooking water into the jug. Let this water cool to about 50–60°C; it should be warm, not boiling hot. Drain the spaghetti without rinsing it.
Make a smooth cheese paste
Add 3 tablespoons of the warm reserved water to the cheese and pepper and stir into a thick paste. Add another tablespoon at a time if needed to remove dry patches. Keep the bowl away from direct heat; boiling water can make the cheese clump.
Toss off the heat until glossy
Add the drained spaghetti to the bowl and toss vigorously with tongs. Add the reserved water 1 tablespoon at a time until a glossy sauce coats the strands; you may not use it all. For the optional butter variation, toss in unsalted butter (20 g) now. Do not return the cheese sauce to a hot burner.
A glossy sauce coats the strands without cheese clumps.
Serve immediately in warm bowls
Divide between four warm bowls and serve at once. The sauce thickens as it cools; if it becomes too tight before serving, toss with a final spoonful of the reserved warm pasta water.
The cooked spaghetti is tender with a slight bite, and the sauce remains glossy.
Previous timer disabled: 0 seconds
Tips
- The packet time is a guide; taste the pasta for a slight bite, and keep the cheese bowl off direct heat.
Common mistakes
- Boiling water or direct heat can make the cheese clump instead of forming a smooth sauce.
- Adding all 250 ml reserved water at once can make the sauce thin; add it a spoonful at a time.
Substitutions
- Tonnarelli can replace spaghetti at the same dry weight; follow its packet cooking time.
Storage
Refrigerate promptly in shallow containers at 4°C or below and use within 3 days. Do not leave unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Reheating
Reheat leftovers once with a splash of drinking water, stirring until 74°C throughout. The cheese sauce may lose its original texture.
About this recipe
Cacio e pepe is a Roman pasta built around Pecorino Romano, black pepper, and starchy pasta water. The optional butter here is a nontraditional adaptation.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.