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Cacio e Pepe
This Cacio e Pepe recipe showcases the beauty of simplicity, using just pasta, cheese, and pepper to create a luxuriously creamy dish. Toasted peppercorns lend a smoky depth while high-quality Pecorino Romano delivers bold, salty richness. By combining the cheese and pepper with starchy pasta water off-heat, the sauce emulsifies perfectly—no clumps, no cream. Creamy, cheesy, peppery, and totally satisfying, it’s a Roman classic done right.
Cacio e Pepe
By
These Carbs Don't CountIngredients
Instructions
- Step 1
In a dry skillet over medium-low heat, toast the whole peppercorns until aromatic (about 2–3 minutes). Remove from heat and let cool.
- Step 2
Crush the peppercorns using a mortar and pestle or spice grinder until coarsely ground.
- Step 3
In a large pot, bring salted water to a boil and cook pasta until al dente. Reserve at least 1/2 cup of the starchy pasta water, then drain the pasta.
- Step 4
In a heat-safe bowl, mix grated Pecorino Romano with the ground pepper. Slowly add a few tablespoons of hot pasta water, stirring constantly to form a smooth, thick paste.
- Step 5
Return drained pasta to a warm skillet off the heat. Add the cheese-pepper mixture and toss to coat the noodles evenly.
- Step 6
Add small splashes of pasta water as needed while tossing until the sauce is glossy and fully coats the pasta.
- Step 7
Serve immediately, topped with additional Pecorino Romano and a sprinkle of ground black pepper.
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Per serving
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