Classic Roman Cacio e Pepe
A timeless Roman classic highlighting the magic of minimalism, combining al dente spaghetti, freshly cracked toasted black pepper, and sharp, finely grated Pecorino Romano into a glossy, velvety emulsion.
Ingredients
- •1 lb spaghetti, tonnarelli, or spaghettoni (bronze-die cut preferred)
- •2 cup Pecorino Romano DOP, very finely grated on a microplane
- •1.5 tablespoon whole black peppercorns, coarsely crushed
- •1 tablespoon kosher salt for pasta water
Instructions
- 1.
Bring a pot with about 3 to 4 quarts of water to a boil—using less water than usual to yield concentrated, starchy pasta water. Add kosher salt sparingly, keeping in mind Pecorino Romano is naturally very salty.
- 2.
Add the pasta to the boiling water and cook, stirring occasionally, until 2 to 3 minutes shy of al dente.
- 3.
While the pasta cooks, place a large wide skillet or sauté pan over medium-low heat. Add the coarsely crushed black peppercorns and dry-toast until fragrant and popping, about 1 to 2 minutes.
- 4.
Ladle about 1/2 cup of the boiling pasta water into the skillet with the pepper. It will sizzle vigorously and create an aromatic peppery broth. Turn heat to low.
- 5.
In a medium heat-proof bowl, add 1.5 cups of the finely grated Pecorino Romano. Gradually whisk in 1/3 to 1/2 cup of warm pasta water, whisking vigorously until a thick, smooth, paste-like cheese cream (crema) forms without lumps. Set aside.
- 6.
Using tongs, transfer the undercooked pasta directly into the skillet with the toasted pepper broth. Toss continuously over medium heat for 1 to 2 minutes, allowing the pasta to finish cooking and release starch directly into the broth.
- 7.
Remove the skillet completely from the heat source. Let the pan rest off the heat for 15 to 20 seconds so the temperature drops below 145°F (63°C) to prevent the cheese proteins from seizing.
- 8.
Pour the Pecorino cheese paste over the pasta. Toss and stir vigorously and continuously, adding an extra splash of starchy pasta water if needed, until a luscious, creamy, glossy sauce fully coats every strand.
- 9.
Divide immediately among warm pasta bowls. Garnish with the remaining grated Pecorino Romano and an extra dusting of freshly cracked black pepper.
Tips
- 💡Grate the cheese as finely as possible (ideally using a microplane) so it melts instantly into an emulsion rather than clumping into stringy masses.
- 💡Temperature is critical: never add the cheese paste over direct heat, as Pecorino proteins denature and separate into rubbery clumps at temperatures above 145°F (63°C).
- 💡Bronze-die extruded pasta (trafilata al bronzo) releases significantly more surface starch into the cooking water, which is the key emulsifying agent that binds the cheese and water into a smooth sauce.
Recipe from TheCookbook.ai
Created by Basil Roux