Cacio e Pepe
This recipe provides a simple yet authentic method for making Cacio e Pepe. Spaghetti is cooked to just under al dente, then combined in a skillet with butter, grated garlic, generous black pepper, and grated cheese. Reserved pasta water is used to create a classic, creamy, emulsified sauce.
Equipment
- 1 Large Pot For boiling pasta
- 1 Large Skillet For sauce and combining pasta
- 1 Slotted spoon or colander For draining pasta
- 1 Cheese Grater If cheese is not pre-grated
- 1 Tongs Helpful for tossing pasta
Ingredients
Main
- Kosher salt
- 1 pound spaghetti
- 6 tablespoons butter
- 2 cloves garlic grated
- Freshly cracked black pepper
- 1 1/2 cups grated Parmesan or pecorino plus more for serving
- Minced fresh or dried parsley for serving
Instructions
- Bring a pot of water to a boil and salt lightly. Add the pasta and cook until not quite al dente and still quite chewy, 5 to 6 minutes. Reserve 2 cups of the pasta water, then drain.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. When melted, add the garlic and 1 1/2 cups of the pasta water and bring to a simmer. Grind in a generous amount of pepper. Add the pasta and remaining 3 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition and adding more pepper if desired. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Taste and add more pepper if desired. Divide among bowls and garnish with the parsley. Serve with more Parmesan on the side.
Notes
The key to a successful Cacio e Pepe is emulsification. Ensure your pasta is undercooked slightly before adding it to the skillet; it will finish cooking in the sauce and release starch. Adding the cheese off the heat is crucial to prevent it from clumping or becoming greasy – the reserved starchy pasta water helps create a smooth, creamy sauce. Use freshly cracked black pepper for maximum aroma and flavor. Toasting the pepper briefly in the skillet before adding the garlic can further intensify its notes. Don't be afraid to add more pasta water, tablespoon by tablespoon, to achieve the perfect consistency.