Cacio e Pepe
Three ingredients, one Roman classic — the technique is everything.
Ingredients
Serves 2
- 8 oz (225g) spaghetti or tonnarelli
- 2 oz (60g) finely grated Pecorino Romano (about 1 cup)
- 1 oz (30g) finely grated Parmesan (about 1/2 cup)
- 2 tsp freshly cracked black pepper (coarse)
- 1/2 cup reserved pasta cooking water (hot, starchy)
- 1 tsp olive oil (optional)
Instructions
- 1Grate both cheeses very finely on a microplane — coarsely grated cheese clumps instead of melting. Combine in a bowl.
- 2Bring a large pot of moderately salted water to a boil (use less salt than usual — Pecorino is very salty). Cook spaghetti until just shy of al dente. Reserve 1 cup of the very starchy pasta water before draining.
- 3While pasta cooks, toast the black pepper in a large dry skillet over medium heat for 1–2 minutes until fragrant. This activates the pepper's heat and aroma.
- 4Add 2–3 tbsp of hot pasta water to the skillet with the toasted pepper and bring to a gentle simmer.
- 5Add the drained pasta to the pepper water. Toss vigorously over medium heat for 1 minute.
- 6Remove the pan from the heat. Add the cheese mixture all at once along with 2 tbsp more pasta water. Toss and stir quickly and constantly — the residual heat will melt the cheese into a creamy emulsion. Add more pasta water a tablespoon at a time if the sauce seizes up or looks grainy.
- 7Serve immediately in warm bowls with extra cracked pepper and Pecorino. True cacio e pepe should be eaten the moment it's made.
Pro Tips
- ✓
Temperature control is everything: the cheese should melt from residual heat only — never direct heat. If the cheese hits a hot pan directly, it seizes into rubbery clumps. Pull the pan off the heat before adding the cheese.
- ✓
Finely grate the cheese on a microplane — it melts more evenly than pre-grated. Pre-packaged shredded cheese contains anti-caking agents that prevent proper emulsification.
- ✓
If the sauce clumps, add a tablespoon of hot pasta water and toss vigorously off the heat — it usually rescues it. The more starchy your pasta water, the more forgiving the sauce.
Frequently Asked Questions
Why does my cacio e pepe clump or turn grainy?
The cheese was added to a pan that was too hot, or there wasn't enough starchy pasta water to emulsify it. Cacio e pepe's sauce is a water-fat-starch emulsion — without starchy water as the bridge, fat and protein separate. Fix: pull the pan off direct heat before adding cheese, use very starchy pasta water, and work quickly while everything is hot.
Can I make cacio e pepe without Pecorino Romano?
You can use all Parmesan, but the flavor will be milder and less sharp — Pecorino Romano's saltiness and funk is what makes the dish taste like Rome. If you can only find Parmesan, increase the salt in the pasta water slightly and add a pinch more pepper to compensate for the lost sharpness.
What pasta shape is best for cacio e pepe?
Tonnarelli (a thick square-cut spaghetti) is the traditional Roman choice. Regular spaghetti is the standard substitute. Avoid short pasta like penne — cacio e pepe's creamy sauce needs long strands to create those characteristic lacy folds of sauce-covered pasta.
More Pasta Recipes
Key Ingredient Guides
Cook from what you have — automatically.
Tablespoon scans your grocery receipts, tracks what's in your fridge, and suggests recipes like Cacio e Pepe before anything expires.