Name: Cacio E Pepe With Fried Shallots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 1 lb pasta; kosher salt; 2.5 teaspoons freshly-ground black pepper; 2 cups freshly-grated pecorino romano; fried shallots

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Cacio E Pepe With Fried Shallots

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Ingredients

Warning0 allergens identified

Cacio E Pepe With Fried Shallots

1 lb pastabucatini or spaghetti

kosher saltto taste

2 ½ teaspoons freshly-ground black pepper

2 cups freshly-grated pecorino romanoplus more for garnish

fried shallots(optional)

Instructions

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Fried Shallots

Place the thinly sliced shallots in a pan, and fill the pan with just enough canola oil to cover the shallots (about 1/3 cup). Use a little more if you have to!

Set the heat to medium-low, and cook until the shallots are deep golden-brown about 20-25 minutes. Stir often with the tines of a fork to separate the shallot rings! (Pro tip: Keep an eye on these, especially towards the end! Once they start browning, they will brown quick).

Drain the shallots through a fine-mesh strainer, reserve the leftover oil, and place the fried shallots on a paper towel to mop up any extra grease. Season with salt and let cool. Store in an airtight container for up to three days.

Cacio E Pepe

While the shallots are frying, fill a large pot with water and add a few heavy pinches of salt. Add your pasta, and cook for one minute less than the package directions recommend. (We will continue cooking the pasta in the sauce later). Before you drain the spaghetti, save at least one and a half cups of the cooking liquid which will make up our sauce.

After draining your pasta, dry the pot, and return it to the stove. Heat three tablespoons of the leftover shallot frying oil (or butter) over medium heat. Add the freshly cracked pepper to the oil, and cook to bloom the flavor, about one minute.

Stir in half a cup of the leftover pasta water until everything is combined. Add the pasta, and coat well with the sauce, stirring until perfectly al dente. Add more pasta water as necessary until the cacio e pepe is perfectly saucy.

Remove the pasta from the heat, and quickly stir in the Pecorino Romano/Parmesan until you have a smooth, silky sauce. Taste, season with salt, and divide between four bowls. Top with fried shallots and enjoy!

Nutrition

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Tips & Tricks (5)

Reserve Pasta Water First 💧
Always reserve at least 2 cups of starchy pasta water before draining—this is essential for creating the silky emulsion that binds the cheese and pepper into a creamy sauce without cream.
Toast Your Black Pepper 🫑
Bloom freshly ground black pepper in the warm pan for 30 seconds before adding pasta to release its volatile oils and intensify its peppery flavor throughout the dish.
Grate Cheese Right Before Service ✂️
Never pre-grate your Pecorino Romano; grate it immediately before tossing to ensure it melts evenly and prevents clumping, creating that signature silky texture.
Temperature Control is Critical 🌡️
Work quickly off-heat or over low heat while tossing—too much direct heat will cause the cheese to break and become grainy instead of creating a smooth, luxurious coating.
Fry Shallots in Advance 🥘
Prepare crispy fried shallots 2-3 hours ahead and store in an airtight container so they stay crunchy; add them just before serving to maintain their textural contrast against the silky pasta.