Pasta · Lazio
Easy Cacio e Pepe Recipe
This easy cacio e pepe recipe uses finely grated Pecorino Romano, toasted black pepper, and starchy pasta water for a smooth, clingy Roman sauce without cream.
By Lucia Moretti (pen name) · · Editorial policy
Cacio e pepe is a Roman pasta made with Pecorino Romano, black pepper, and starchy pasta water, not cream or butter. In Lazio, especially Rome, it is a spare pantry dish; cacio is the Roman word for cheese, and tonnarelli, a thick square-cut pasta, is a familiar choice. I use spaghetti here because it is easy to find and gives the sauce plenty to cling to. The key is controlling heat. Pecorino turns stringy when it meets a very hot pan, so I mix it with warm—not boiling—pasta water into a smooth paste, then toss it with the pasta off the heat. Toasting the pepper first gives it a deeper aroma, while a little pasta water helps the cheese coat each strand. I use a modest amount of boiling water, which makes it starchier than water from a huge stockpot, but there is still enough for the noodles to move freely. Work gradually and keep extra water nearby; a glossy sauce is the goal, not a puddle. For another Roman pasta, try Authentic Spaghetti Carbonara Recipe. This method keeps the ingredients classic and makes the sauce easier to control on a home stove.
Recipes stay free thanks to ads. Advertising disclosure
The recipe
Cacio e Pepe
Ingredients
for 4 servingsEquipment
- Large pot
- Wide skillet
- Tongs
- Ladle or heatproof measuring cup
- Medium bowl
- Microplane or fine-hole box grater
Method
Bring the 10 cups (2.4 L) water to a boil in a large pot. Stir in the salt and add the spaghetti, nudging it under the water as it softens. Cook until about 2 minutes shy of the package's al dente time; the pasta should still have a firm center.
While the pasta cooks, add the black pepper to a wide skillet over medium-low heat. Toast for about 1 minute, stirring, until fragrant but not browned. Ladle in 1/2 cup (120 ml) pasta water; it will sputter. Simmer gently for 30 seconds, then turn off the heat.
Put the grated Pecorino Romano in a medium bowl. Let 1/2 cup (120 ml) pasta water cool for 1 to 2 minutes, then drizzle it into the cheese a little at a time while stirring. Stop when you have a smooth, thick paste with no dry cheese at the bottom.
Before draining the pasta, scoop out at least 1 cup (240 ml) of its cooking water. Transfer the spaghetti directly to the pepper skillet with tongs, keeping the pot of water nearby.
Set the skillet over medium heat and toss the spaghetti with the pepper water for 1 to 2 minutes, until it is al dente and the liquid has thickened slightly around the strands. Add a splash of reserved pasta water if the skillet looks dry.
Take the skillet off the heat and let it stand for about 30 seconds. Add the cheese paste in two or three portions, tossing continuously with tongs. Add reserved pasta water a tablespoon at a time until the sauce turns smooth and glossy and clings to the spaghetti.
Serve immediately in warm bowls. Finish with a little extra black pepper and Pecorino Romano if you like.
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The cheese forms strings or clumps. | Why The pasta or skillet was too hot when the cheese went in. | Fix Remove the skillet from the heat and wait about 30 seconds before adding the cheese paste. Toss continuously and loosen with pasta water. |
| The sauce looks grainy. | Why The cheese was grated too coarsely, or it met very hot water. | Fix Grate the cheese finely and let the pasta water cool briefly before mixing it into the cheese. |
| The sauce is watery and slides off the pasta. | Why Too much pasta water was added before the cheese had emulsified. | Fix Add water a tablespoon at a time while tossing. If it is already loose, keep tossing off the heat for a few seconds so the sauce can thicken. |
| The pepper tastes bitter. | Why It was toasted over heat that was too high or left in the pan too long. | Fix Toast it over medium-low heat only until fragrant, then add the pasta water to stop it cooking further. |
| The finished pasta is too salty. | Why Pecorino Romano is naturally salty, and the pasta water may have been heavily salted. | Fix Use the stated salt amount and taste before adding extra cheese at the table. |
Questions
Can I make cacio e pepe with Parmesan?
Yes, but the flavor will be milder and less salty than with Pecorino Romano. For the most Roman-style result, use Pecorino Romano; if substituting, grate Parmesan finely and add pasta water gradually.
What pasta works best for cacio e pepe?
Spaghetti is an easy choice, while tonnarelli is a traditional Roman option. Choose a long pasta that can be tossed well with the sauce.
Can I reheat leftover cacio e pepe?
Yes, but the sauce is best freshly made. Reheat leftovers gently in a skillet with a splash of water, tossing until the sauce loosens; avoid high heat, which can make the cheese clump.
Does cacio e pepe contain cream?
No, traditional cacio e pepe gets its creamy texture from Pecorino Romano and starchy pasta water. This recipe uses no cream or butter.
Cooked this?
Sign in to rate it or say how it turned out.
