Cacio e Pepe
Cacio e pepe relies on the emulsification of Pecorino Romano cheese, starchy pasta water, and toasted black pepper to form a creamy, sharp sauce without a drop of cream. You must work quickly once the cheese meets the pasta water to prevent clumping.
Temperature control is your only enemy.
If the pasta water is boiling hot when you add the cheese, it will turn into stringy rubber. The goal is to cool the water slightly with a splash of room-temperature water before creating the emulsion.
- large pasta pot
- wide stainless steel skillet
- tongs
- fine-mesh grater
What goes in.
- 8 oztonnarelli or thick spaghetti
- 1.5 cupsPecorino Romano, finely grated
- 1 tbspwhole black peppercorns, crushed
- to tastesea salt for the pasta water
Creating the cream
You are building a paste of cheese and starchy water in a separate bowl before tossing it with the pasta. This ensures you control the consistency before the heat of the pan locks the sauce in place.
The method.
Toast the pepper
Place the crushed peppercorns in the dry skillet over medium heat. Let them toast for one minute until the air smells sharp and pungent. Add a half-ladle of pasta water to the pan to stop the cooking and create a base.
Boil the pasta
Cook the pasta in salted water, but use half the amount of water you normally would. This concentrates the starch, which is vital for the sauce's body. Drain the pasta two minutes before it is fully tender.
Make the cheese paste
In a small bowl, whisk the grated Pecorino with a small amount of warm pasta water until it turns into a thick, smooth paste the consistency of spreading cheese.
Emulsify
Move the pasta to the skillet with the pepper. Pour in the cheese paste and a splash of reserved pasta water. Vigorously toss and stir with tongs over low heat for 60 seconds until the sauce clings to the strands like gloss.
When it doesn't go to plan.
Always grate your cheese by hand; pre-grated cheese contains cellulose that prevents it from melting into a smooth sauce.
If the sauce looks too thick, add a tablespoon of pasta water at a time while stirring.
Use a wide skillet rather than a narrow pot so the pasta has room to be tossed thoroughly with the cheese.
The ones that keep coming up.
Why is my cheese clumping?
The pan was likely too hot. Remove it from the heat entirely before adding the cheese mixture if you are concerned about the temperature.
Can I use Parmesan?
Pecorino is traditional for its saltiness and sharpness. If you use Parmesan, you will likely need to adjust the salt levels.
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