Cacio e Pepe Perfetto

About This Recipe

Cacio e pepe is perhaps the most deceptive dish in Italian cooking. Three ingredients — pasta, Pecorino Romano and black pepper — yet its proper execution has humbled professional chefs worldwide. The sauce is not made with cream; the creaminess comes entirely from the emulsification of finely grated aged cheese and starchy pasta water. The technique involves creating a paste of ground cheese and pasta water away from the heat, then introducing the hot, starchy water gradually to create a perfectly smooth, glossy sauce. The pepper must be coarsely cracked (not ground) and toasted to release its aromatic oils.

Ingredients

Serves 2

• 200 gtonnarelli or spaghetti
• 80 gPecorino Romano(finely grated on a microplane; plus extra)
• 40 gParmigiano-Reggiano(finely grated)
• 2 tspblack peppercorns(coarsely cracked, not ground)
• salt(for pasta water)

Instructions

1. 1

   Cook pasta

   Cook pasta in generously salted water. Reserve at least 300ml pasta water before draining.

2. 2

   Toast pepper

   Toast cracked black pepper in a large, dry skillet over medium heat for 1–2 minutes until fragrant. Add a ladle of pasta water and let it reduce slightly.

3. 3

   Make cheese paste

   Combine both cheeses in a bowl. Add 2–3 tablespoons of pasta water, not too hot (around 60–70°C). Work into a smooth, thick paste with a spatula.

   Microplane-grated cheese emulsifies far better than block-grated — this matters enormously.

4. 4

   Combine

   Drain pasta when just under al dente. Add to the pepper pan over low heat. Toss with another ladle of pasta water to finish cooking. Remove pan from heat. Add the cheese paste.

5. 5

   Emulsify

   Toss vigorously, adding tiny splashes of pasta water as needed, until the sauce is glossy and coats every strand. The sauce should flow freely, not clump. Serve immediately in warm bowls with more cheese and pepper.

Variations

• •

  Add crisped guanciale (cured pork cheek) for pasta alla gricia — cacio e pepe's ancestor.

• •

  Shave fresh black truffle over the finished plate for a luxurious Roman restaurant version.

Storage

Best eaten immediately. Pasta with cheese sauce does not store — make fresh each time.

Frequently Asked Questions