How to Make the Perfect Cacio e Pepe
Italian · Medium · 20 min · 4 servings
A classic Roman pasta dish made with just three core ingredients: pasta, Pecorino Romano, and black pepper. The technique is simple but requires attention to create the perfect creamy sauce.
Why this recipe works
This Cacio e Pepe recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 20g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 400 g spaghetti or tonnarelli
- 120 g finely grated Pecorino Romano
- 40 g finely grated Parmesan cheese
- 2 tsp whole black peppercorns
- 1 tbsp coarse salt
- 2 tbsp unsalted butter
- 480 ml reserved pasta water
- 1 tsp olive oil
Step by step instructions
Step 1: Toast and grind pepper
Toast whole black peppercorns in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Crush them coarsely using a mortar and pestle or the bottom of a heavy pan.
Step 2: Cook the pasta
Boil pasta in well-salted water until just al dente. Reserve at least 480ml of the starchy pasta cooking water before draining the pasta.
Step 3: Bloom the pepper
In a large skillet, melt butter with olive oil over medium heat. Add the crushed pepper and toast for 1 minute. Add 120ml of pasta water and let it simmer.
Step 4: Create the cheese paste
In a bowl, mix the grated Pecorino Romano and Parmesan with 3 to 4 tablespoons of warm pasta water to form a smooth paste. This step prevents the cheese from clumping.
Step 5: Combine and emulsify
Add the drained pasta to the pepper skillet and toss. Remove from heat and add the cheese paste, tossing vigorously and adding pasta water gradually until a creamy sauce forms. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Pecorino Romano → all Parmesan for a milder flavor
- spaghetti → rigatoni or bucatini
- whole black peppercorns → pre-ground black pepper in a pinch
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding cold cheese directly to a hot pan causes it to clump into a stringy mess
- Using too little pasta water results in a dry and sticky dish instead of a creamy one
- Skipping the toasting step for peppercorns loses the deep aromatic flavor essential to this dish
Nutrition facts
Per serving: 520 calories, 20g protein, 70g carbs, 18g fat, 3g fiber.
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