Cacio e Pepe Recipe
Recipe video above. This is an incredibly simple recipe, but its success hinges on following the instructions and not taking shortcuts. I've tried several methods of making cacio e pepe, but this one always works the best for me. Make sure to let the pasta cool slightly before adding the cheese so that the pasta turns wonderfully creamy.
Ingredients
- 8 ounces bucatini, or thick spaghetti
- 1 tablespoon coarsely ground black pepper
- 8 ounces finely grated pecorino romano, about 2 cups - see notes
Instructions
- Bring a medium-sized pot of well-salted water to a boil over high heat. Add the pasta and cook for 3 minutes less than the package directions.8 ounces bucatini
- While the pasta is cooking, place the pepper into a medium-sized pan over medium heat and toast for 1 minute, until fragrant. Remove the pan from the heat.1 tablespoon coarsely ground black pepper
- Add pecorino romano to a small bowl and pour a little of the pasta cooking water over top. Mix it until it becomes a paste.8 ounces finely grated pecorino romano
- Using tongs, transfer the pasta to the pan with the toasted pepper. Add ½ cup of the pasta cooking water and return the pan to medium heat. Continue to cook the pasta, stirring frequently and adding a little more pasta water if needed, until the pasta is al dente - or your preferred doneness.
- Remove the pasta from the heat and let it cool a little. (See notes.) Add the pecorino romano paste and use tongs to mix it into the pasta, adding a little more pasta water if needed. It will take a couple of minutes to mix it in - have patience!
- Serve the cacio e pepe with a little extra pecorino romano and black pepper over the top.
Notes
Pepper: Make sure to grind your pepper. Pre-ground pepper has very little flavor, and the texture isn't right for this recipe.
Grating cheese: It's important that you finely grate the pecorino romano. Use a microplane (ideally) or the small holes on a box grater.
Cheese options: You can use Parmigiano Reggiano instead. Don't use pre-grated cheese, as it contains additives that prevent it from melting properly.
Heat: It's really important that the pasta is not too hot when you add the cheese. If it's too hot, the cheese will separate, and the cacio e pepe will be oily and watery instead of creamy.
Serving: 1 = ¼ of the recipe, Calories: 430kcal, Carbohydrates: 44g, Protein: 25g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 59mg, Sodium: 684mg, Potassium: 175mg, Fiber: 2g, Sugar: 2g, Vitamin A: 235IU, Calcium: 615mg, Iron: 1mg