Cacio e Pepe

Name: Cacio e Pepe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti or tonnarelli; 4 oz Pecorino Romano, finely grated; 2 oz Parmigiano-Reggiano, finely grated; 2 tsp whole black peppercorns, coarsely cracked; 1 cup reserved pasta water; 2 tbsp kosher salt (for pasta water)

A Roman pasta dish reduced to its purest form: spaghetti coated in a silky, creamy sauce of aged Pecorino Romano and coarsely cracked black pepper with no cream required.

30 minMediumServes 4480 cal/serving

ItalianDinnerStovetopVegetarianEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 lb spaghetti or tonnarelli
4 oz Pecorino Romano, finely grated
2 oz Parmigiano-Reggiano, finely grated
2 tsp whole black peppercorns, coarsely cracked
1 cup reserved pasta water
2 tbsp kosher salt (for pasta water)

Instructions

1

Bring a large pot of water to a boil. Add 2 tbsp kosher salt (for pasta water) and cook 1 lb spaghetti or tonnarelli until 2 minutes short of al dente. Reserve at least 1 cup reserved pasta water, then drain.
2

In a large skillet over medium heat, toast 2 tsp coarsely cracked whole black peppercorns for 1 minute until fragrant. Add 3/4 cup of the reserved pasta water to the skillet and bring to a simmer.
3

Add the drained spaghetti to the skillet and toss vigorously for 1-2 minutes until almost al dente and the liquid has reduced by half.
4

Remove the skillet from heat. Add 4 oz finely grated Pecorino Romano and 2 oz finely grated Parmigiano-Reggiano in two additions, tossing constantly and adding splashes of reserved pasta water to create a smooth, glossy sauce. The pasta should be creamy, not clumpy - control heat carefully.
5

Serve immediately in warm bowls with extra black pepper and Pecorino on top.

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Questions

Why save the pasta water for Cacio e Pepe?

Step 1 reads: "Reserve at least 1 cup reserved pasta water, then drain." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

What can I use instead of Pecorino Romano in Cacio e Pepe?

The entry for Cacio e Pepe calls for 4 oz Pecorino Romano, finely grated. In its place: Parmesan, measure for measure. It is a little less salty and sharp, so taste for salt.

Can I make Cacio e Pepe dairy-free?

Not cleanly. Here the dairy (4 oz Pecorino Romano, finely grated, 2 oz Parmigiano-Reggiano, finely grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Is Cacio e Pepe vegan?

No, though it is vegetarian. What keeps it from vegan is 4 oz Pecorino Romano, finely grated and 2 oz Parmigiano-Reggiano, finely grated. For fully plant-based entries, see the vegan dinner collection.

How long does Cacio e Pepe keep?

Refrigerate what is left of Cacio e Pepe within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

Serve it with

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