Cacio e Pepe Pasta — The True Roman Recipe
Born in the trattorias of Rome, Cacio e Pepe is an ode to Italian simplicity: only three ingredients, but a technique that makes all the difference. A velvety Pecorino cream, a powerful toasted pepper, and perfectly cooked pasta for a dish that moves you with every bite.
🛒 Ingredients
2 servings
- 7 oz high-quality Tonnarelli or Spaghetti (bronze-cut)
- 3.5 oz Pecorino Romano PDO, finely grated
- 2 teaspoons black peppercorns (Tellicherry preferred)
- 4 cups moderately salted pasta cooking water (the cheese is already salty)
- 1 pinch fine salt (for pasta cooking)
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Watch the original video
Watch on TikTokDirections
- 1
Bring 4 cups of water to a boil in a large pot. Salt lightly — Pecorino is very salty, so don't over-salt the water. Add the pasta and cook 2 minutes less than the time indicated on the package to ensure it's al dente.
- 2
While the pasta cooks, coarsely crush the peppercorns with the bottom of a glass or in a mortar — you want irregular pieces, not a fine powder. Dry-toast the crushed pepper in a large skillet over medium heat for 1 to 2 minutes until fragrant. Set aside and let the skillet cool slightly.
- 3
In a cold bowl, mix the grated Pecorino with 3 to 4 tablespoons of hot pasta cooking water (but not boiling — around 160°F/70°C). Whisk vigorously to obtain a smooth, thick cream without lumps. Add water little by little, adjusting the consistency.
- 4
Using tongs or a spider strainer, retrieve the pasta (without draining all the water) and transfer it directly into the skillet with the pepper. Add a generous ladleful of cooking water and sauté the pasta over medium-high heat for 1 minute to finish cooking and concentrate the starch.
- 5
Turn off the heat — this is crucial. Pour the Pecorino cream over the pasta and mix vigorously with circular motions while tossing the skillet. If the sauce seems too thick, add a few drops of warm cooking water. The goal is a creamy sauce that coats each strand of pasta without streaks or lumps.
- 6
Serve immediately in warm, shallow bowls. Finish with a generous grind of freshly cracked pepper and a light dusting of grated Pecorino. Serve without delay.
💡 Chef's Tip
The absolute secret: never add the cheese cream over direct heat — excessive heat causes proteins to coagulate and turns everything into a block. Always turn off the heat before incorporating the Pecorino, and use the very starchy cooking water (wait 5 to 6 minutes of cooking before scooping it out) as a natural binder for a perfect emulsion.
