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Cacio e Pepe

This classic Roman pasta dish, Cacio e Pepe, relies on a few high-quality ingredients to create a remarkably flavorful and creamy sauce. Thick-cut pasta is cooked in minimal water to maximize starch, which then emulsifies with toasted black pepper, Pecorino-Romano cheese, and a touch of olive oil, resulting in a simple yet elegant meal.
Cook Time 20 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2062.7 kcal

Equipment

  • 1 Wide Pasta Pan Large enough to comfortably hold the pasta in a single layer.
  • 1 Small skillet For toasting black pepper.
  • 1 Whisk or Tongs For vigorous mixing and tossing to emulsify the sauce.
  • 1 Cheese Grater For freshly grating Pecorino-Romano cheese.
  • 1 Large Mixing Bowl For tossing and finishing the pasta.

Ingredients
  

Main

  • 12 ounces thick-cut dry pasta
  • Kosher salt
  • 30 turns freshly ground black pepper on the coarsest setting, plus more for serving
  • 1/3 cup grated Pecorino-Romano cheese plus more for serving
  • 2 tablespoons high-quality extra-virgin olive oil plus more for serving

Instructions
 

  • In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
  • Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
  • Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
  • Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

Notes

The key to an authentic Cacio e Pepe lies in the emulsification of the starchy pasta water with the Pecorino-Romano and black pepper. Do not drain the pasta water; its starch content is crucial for creating a creamy, cohesive sauce without added butter or oil in the sauce-making process itself. Ensure your black pepper is freshly ground on a coarse setting; toasting it briefly unlocks its aromatic compounds, intensifying its flavor. When adding the cheese, the pasta should be off the heat to prevent the cheese from clumping. Vigorous tossing is essential to create a smooth, velvety sauce. Use high-quality Pecorino-Romano and extra-virgin olive oil for the best results, as their flavors are prominent in this minimalist dish.