Cacio e Pepe (Traditional Roman Pasta Recipe)
Cacio e Pepe: The Classic Roman Pasta
Cacio e Pepe is one of the most iconic dishes in Roman cooking.
Made with just Pecorino Romano, black pepper, and pasta water, this pasta proves that the best Italian recipes often rely on the simplest ingredients and proper technique.
The key to perfect Cacio e Pepe is creating a silky emulsion between the cheese and the pasta water. When done correctly, the sauce becomes creamy and glossy without using butter or cream.
It’s simple, elegant, and one of the greatest pasta dishes ever created.
Cacio e Pepe
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.
- Meanwhile, crush the black peppercorns and toast them in a dry pan over medium heat for about 1 minute, until fragrant.
- Add a ladle of pasta water to the pan with the pepper and allow it to simmer briefly.
- When the pasta is ready, transfer it directly to the pan with the pepper and pasta water.
- In a separate bowl, combine the finely grated Pecorino Romano with a small amount of warm pasta water to form a thick paste.
- Remove the pan from the heat.
- Slowly add the Pecorino mixture to the pasta while tossing vigorously so the cheese emulsifies with the pasta water to create a creamy sauce.
- Add more pasta water if needed to achieve the desired silky consistency.
- Serve immediately with extra Pecorino Romano and freshly cracked black pepper.
Notes
Chef’s Notes
Use finely grated Pecorino Romano so it melts smoothly into the sauce. Remove the pan from heat before adding the cheese to prevent it from clumping. The starch in pasta water is essential for creating the creamy emulsion. Freshly crushed black pepper provides the best flavor.Cacio e Pepe Questions
What does Cacio e Pepe mean?
Cacio e Pepe translates to “cheese and pepper” in Italian.
Why does Cacio e Pepe sometimes become clumpy?
The cheese can clump if the pan is too hot when the Pecorino is added. Removing the pan from heat helps create a smooth emulsion.
What cheese is used in Cacio e Pepe?
Traditional Cacio e Pepe uses Pecorino Romano, a sharp sheep’s milk cheese.
What pasta is best for Cacio e Pepe?
Spaghetti is the most traditional choice, though tonnarelli is commonly used in Rome.
