Cacio e Pepe: Rome's Greatest Pasta
Three ingredients. No cream. No shortcuts. The simplest pasta in Rome is also one of the hardest to get right — and completely extraordinary when you do.
First: never use cream — it's not in the recipe and it ruins the texture. Second: the starchy pasta water is your emulsifier. Reserve a full cup and add it slowly. The sauce should coat the pasta like silk, not clump or pool at the bottom.
🛒 Ingredients
- 200gSpaghetti or tonnarelli
- 80gPecorino Romano, finely grated
- 40gParmigiano Reggiano, finely grated
- 2 tspBlack pepper, freshly cracked (generous)
- 1 tspSalt (for pasta water)
🛠️ Method
Crack and Toast the Pepper
Crack whole black peppercorns coarsely — not pre-ground powder, which is too fine and dusty. Toast in a dry pan over medium heat for 60 seconds until fragrant. Remove and set aside. This one step makes a noticeable difference.
Cook the Pasta — Deliberately Underwater
Use less water than usual — about half. This concentrates the starch, which is what makes the sauce emulsify. Salt lightly (Pecorino is very salty). Cook pasta to 2 minutes before al dente — it will finish in the pan.
Make the Cheese Paste
While pasta cooks, combine both grated cheeses in a bowl. Add 3–4 tablespoons of the hot pasta water and whisk vigorously into a smooth, thick paste. The consistency should be like a creamy sauce, not clumped. If needed, add a splash more water. This step done off-heat prevents the cheese from seizing.
Finish in the Pan
Transfer pasta to the pan with toasted pepper (medium-low heat). Add a ladle of pasta water and toss continuously — use tongs and a spoon together, moving the pasta in circles. Remove from heat entirely. Add the cheese paste in two stages, tossing fast. The residual heat melts the cheese; direct heat will scramble it. Add pasta water a splash at a time if it tightens up.
Serve Immediately
Plate into warm bowls, top with more cracked pepper and a fine snow of Pecorino. Cacio e pepe waits for no one — eat immediately before the sauce tightens.
💡 Chef's Notes
Cheese matters enormously. Pre-grated cheese has anti-caking agents that prevent proper emulsification. Grate your own, very finely — almost powdery. A microplane is ideal.
Pasta shape: Tonnarelli (square spaghetti) is traditional. Spaghetti works. Rigatoni works for a more casual version. Avoid anything too thin.
Scaling up: This recipe is harder with larger quantities. The heat management becomes trickier. Master 2 portions before attempting 4.