Cacio e Pepe
Three ingredients (pasta, pecorino, black pepper), one technique (emulsifying cheese into starchy pasta water). The hardest easy pasta you'll ever make.
20 minChallenging~470 kcal / servingItalian
Contains glutenContains dairyvegetarian
Nutrition
470 kcal
Calories
19 g
Protein
59 g
Carbs
18 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyvegetarian
Ingredients · per serving
- 1.5 tsp Black peppercorns
- 100 g Spaghetti
- 60 g Pecorino Romano
- light pinch Salt
Instructions
- Bring a large pot of water to a boil. Salt LESS than usual — the pecorino is already salty.
- Add the spaghetti. Cook to packet time minus 2 min — needs to be quite al dente as it'll finish cooking in the sauce.
- Meanwhile, toast the black pepper: in a large dry frying pan over medium heat, add the freshly cracked pepper. Toast 30 sec, swirling — releases the aromatic oils. Don't burn.
- Add 100ml pasta water (scoop from the boiling pot with a mug) to the frying pan. Bring to a simmer.
- In a small bowl, mix the grated pecorino with 3 tbsp cold water to form a thick paste. (Cold water — important. This step prevents lumps.)
- When pasta has 2 min cook time left, scoop out 200ml more pasta water with a mug. Drain pasta loosely (don't shake all the water off).
- Add the pasta to the frying pan (which has the toasted pepper + simmering water). Toss vigorously for 1 min — pasta absorbs the water and goes glossy.
- Take the pan OFF the heat. Wait 30 sec for it to cool slightly (too hot = cheese clumps into a sad ball).
- Add the cheese paste. Toss continuously for 1-2 min — the cheese melts into the starchy pasta water, forming a silky cream sauce. If it's too thick, add a splash of pasta water. If too thin, more cheese.
- Plate. Top with extra grated pecorino and a final crack of black pepper. Eat immediately — it'll seize up if it sits.
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