Cacio e Pepe (Pecorino Cheese and Black Pepper Pasta)
This Roman classic achieves remarkable depth from just two starring ingredients: Pecorino Romano cheese and black pepper. The technique is everything. Finely grated cheese must be emulsified with starchy pasta water off the heat to form a glossy, clump-free sauce that coats every strand. Toasting whole peppercorns in a dry pan before crushing them coarsely releases volatile oils that give the dish its distinctive sharp, floral bite. The cheese contributes a salty, tangy intensity that needs no additional seasoning. Tonnarelli or spaghetti, with their round cross-sections, grip the sauce most effectively, ensuring that each twirl of the fork delivers a full measure of peppery, cheesy richness. Timing is critical: even a few seconds of excess heat can turn the smooth sauce into grainy clumps.
Adjust Servings
Instructions
- 1
Toast black pepper in a dry pan, then grind coarsely.
- 2
Cook spaghetti in salted water, slightly underdone.
- 3
Finely grate both cheeses; reserve 100~150ml pasta water.
- 4
In the pan, combine pepper and pasta water, bring to a boil, then add pasta.
- 5
Off heat, gradually add cheese while tossing, using pasta water to achieve a creamy consistency.
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