Cacio e Pepe Pasta
Don't let the ridiculously short ingredient list fool you -- this pasta is incredibly flavorful and oh-so-comforting. That, and the fact that you can throw it together in about 20 minutes just might make it your new favorite weeknight meal.
Equipment
- 1 Large Pot For boiling pasta
- 1 Large Skillet For making the sauce
- 1 Fine Grater For freshly grating Parmesan
- 1 Set of Measuring Spoons
- 1 Tongs For tossing pasta and emulsifying sauce
Ingredients
Main
- Kosher salt
- 12 ounces spaghetti
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon very coarse freshly ground black pepper plus more for serving
- 1 3/4 cups freshly grated Parmesan plus more for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, reserving 1 cup of the cooking liquid before draining.
- Heat the butter and oil in a large skillet over medium-high heat until the foam from the butter subsides. Add the pepper and cook, stirring, until lightly toasted, about 1 minute. Add the pasta and up to 3/4 cup of the reserved cooking liquid, tossing to coat. Sprinkle the Parmesan on top and continue to cook, tossing, until the cheese is melted and the pasta is well coated, about 2 minutes. Add a little more of the cooking liquid to loosen, if necessary. Season with salt and divide among 4 bowls. Serve with additional Parmesan and pepper.
Notes
The key to an authentic cacio e pepe lies in the emulsion of cheese, pasta water, and fat. Ensure your Parmesan is freshly grated – pre-grated cheese often contains anti-caking agents that hinder a smooth sauce. Use a very coarse grind for the black pepper; it provides textural contrast and a more robust flavor. Toasting it briefly in the butter and oil helps release its aromatics. The reserved pasta water is crucial. Its starch content helps thicken the sauce and create that signature creamy texture. Add it gradually, tossing vigorously, until the sauce coats the pasta beautifully. A rapid, continuous toss is essential for emulsification. Serve immediately, as the sauce can tighten as it cools. Finish with an extra grind of pepper and a sprinkle of Parmesan.