Roman shepherds created cacio e pepe using only 3 ingredients they could carry—aged Pecorino Romano, dried pasta, and peppercorns.
Cacio e Pepe
Dive into the heart of Roman cuisine with the simple yet sensational Cacio e Pepe! This mouthwatering dish features al dente pasta tossed with rich Pecorino Romano cheese and a generous sprinkle of freshly cracked black pepper. With just a few quality ingredients and a touch of technique, you’ll create a comforting bowl that celebrates the beauty of simplicity!
Prep
5
min
Cook
15
min
Serves
1
people
Level
beginner
The Story
This Roman shepherd's masterpiece emerged in the 15th century when Lazio herders needed portable protein that wouldn't spoil during months in the mountains—aged Pecorino Romano traveled brilliantly, black peppercorns were worth their weight in gold as natural preservatives, and dried pasta meant dinner was always three ingredients and twenty minutes away from pure Roman engineering.
Regional Twist
In Rome's Testaccio district, they crack whole black peppercorns with a wine bottle instead of grinding them, leaving chunky pepper bombs that explode on your tongue between bites of that creamy Pecorino silk.
📝 Ingredients
Shopping List
- 80 g pasta
- 5 spoonfuls pecorino romano
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
👨🍳 Instructions
- 1
Cook the pasta in non-salted water until al dente.
- 2
In a bowl, combine the Pecorino Romano and some black pepper, then add a bit of hot water and mix until it forms a paste.
- 3
In a pan, toast some black pepper and add a ladle of water to create a black pepper tea.
- 4
Transfer the al dente pasta to the pan and finish cooking it in the black pepper tea, adding more water if it dries out.
- 5
Turn off the heat, let it cool for a couple of minutes, then add the Pecorino cream and mix well with a spatula until the pasta is fully coated.
- 6
Add more black pepper to taste and enjoy.
💡 Pro Tips
- ✓Use unsalted pasta water because salt prevents proper starch extraction - you need maximum starch concentration (2-3g per liter) to create the emulsion that binds cheese and pepper.technique2-3g starch per liter
- ✓Grate Pecorino Romano to powder consistency using a microplane because larger pieces won't dissolve at the optimal temperature range of 140-160°F, causing clumping instead of smooth emulsion.ingredient140-160°F
- ✓Let the pan cool for exactly 2-3 minutes after removing from heat because adding cheese above 160°F will cause proteins to seize and separate, breaking the emulsion.timing2-3 minutes
- ✓Toast whole peppercorns for 30-45 seconds until fragrant, then coarsely crack them because pre-ground pepper loses 75% of its volatile oils within 30 days.technique30-45 seconds
- ✓Maintain pasta water to cheese ratio of 3:1 by volume when creating the initial paste - this ensures proper hydration of proteins without diluting flavor intensity.technique3:1 ratio
Share this recipe
Prep
5
min
Cook
15
min
Serves
1
people
Level
beginner
Share this recipe
Roman shepherds created cacio e pepe using only 3 ingredients they could carry—aged Pecorino Romano, dried pasta, and peppercorns.
Cacio e Pepe
Dive into the heart of Roman cuisine with the simple yet sensational Cacio e Pepe! This mouthwatering dish features al dente pasta tossed with rich Pecorino Romano cheese and a generous sprinkle of freshly cracked black pepper. With just a few quality ingredients and a touch of technique, you’ll create a comforting bowl that celebrates the beauty of simplicity!
The Story
This Roman shepherd's masterpiece emerged in the 15th century when Lazio herders needed portable protein that wouldn't spoil during months in the mountains—aged Pecorino Romano traveled brilliantly, black peppercorns were worth their weight in gold as natural preservatives, and dried pasta meant dinner was always three ingredients and twenty minutes away from pure Roman engineering.
Regional Twist
In Rome's Testaccio district, they crack whole black peppercorns with a wine bottle instead of grinding them, leaving chunky pepper bombs that explode on your tongue between bites of that creamy Pecorino silk.
📝 Ingredients
Shopping List
- 80 g pasta
- 5 spoonfuls pecorino romano
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
👨🍳 Instructions
- 1
Cook the pasta in non-salted water until al dente.
- 2
In a bowl, combine the Pecorino Romano and some black pepper, then add a bit of hot water and mix until it forms a paste.
- 3
In a pan, toast some black pepper and add a ladle of water to create a black pepper tea.
- 4
Transfer the al dente pasta to the pan and finish cooking it in the black pepper tea, adding more water if it dries out.
- 5
Turn off the heat, let it cool for a couple of minutes, then add the Pecorino cream and mix well with a spatula until the pasta is fully coated.
- 6
Add more black pepper to taste and enjoy.
💡 Pro Tips
- ✓Use unsalted pasta water because salt prevents proper starch extraction - you need maximum starch concentration (2-3g per liter) to create the emulsion that binds cheese and pepper.technique2-3g starch per liter
- ✓Grate Pecorino Romano to powder consistency using a microplane because larger pieces won't dissolve at the optimal temperature range of 140-160°F, causing clumping instead of smooth emulsion.ingredient140-160°F
- ✓Let the pan cool for exactly 2-3 minutes after removing from heat because adding cheese above 160°F will cause proteins to seize and separate, breaking the emulsion.timing2-3 minutes
- ✓Toast whole peppercorns for 30-45 seconds until fragrant, then coarsely crack them because pre-ground pepper loses 75% of its volatile oils within 30 days.technique30-45 seconds
- ✓Maintain pasta water to cheese ratio of 3:1 by volume when creating the initial paste - this ensures proper hydration of proteins without diluting flavor intensity.technique3:1 ratio