Classic Roman Cacio e Pepe
By Culiora
A Roman classic built on just three essential components: pasta, sharp Pecorino Romano, and freshly cracked black pepper. The alchemy of starchy pasta cooking water and finely grated cheese creates an intensely glossy, emulsified sauce without a drop of cream or butter.
- Servings: 4
- Prep time: 10 min
- Cook time: 15 min
- Total time: 25 min
Ingredients
- 400 g spaghetti or tonnarelli
- 200 g Pecorino Romano cheese, very finely grated on a microplane
- 2 tsp whole black peppercorns, coarsely crushed in a mortar or coarsely ground
- 1 tbsp fine sea salt (for cooking water)
Instructions
- Bring a wide pot with about 2.5 litres of water to a boil—using less water than usual concentrates the starch, which is vital for the sauce. Add 1 tablespoon of fine sea salt and slide in the pasta. Cook for roughly 2 minutes less than the package instructions for al dente.
- While the pasta boils, place a large wide skillet or sauté pan over medium-low heat. Add the coarsely crushed black peppercorns and toast dry for 1 to 2 minutes until fragrant, being careful not to scorch them.
- Ladle about 100 ml of hot pasta cooking water directly into the skillet with the toasted pepper. Simmer gently over low heat for 1 minute to infuse the pepper flavor into the water. Turn off the heat under the skillet.
- In a medium heatproof mixing bowl, combine 160 g of the finely grated Pecorino Romano with a ladleful (about 80 ml) of warm pasta water. Whisk vigorously with a fork or small whisk to create a smooth, thick cheese paste. If too thick or clumpy, add another splash of pasta water.
- Use tongs to transfer the pasta directly from the pot into the skillet with the pepper water, letting excess water drip briefly. Turn the heat under the skillet to low and toss continuously for 1 minute so the pasta absorbs the pepper liquid and releases surface starch.
- Remove the skillet completely from the heat and allow it to cool for 30 seconds (if the pan is too hot, the cheese will curdle and clump). Pour the cheese paste over the pasta.
- Toss and stir vigorously and continuously with tongs, adding a small splash of warm pasta water (20–30 ml at a time) as needed, until the cheese melts into a silky, emulsified, creamy sauce that coats every strand.
- Divide immediately among four warm shallow bowls. Garnish with the remaining 40 g of grated Pecorino Romano and an extra dusting of freshly cracked black pepper. Serve at once.