Roman shepherds created cacio e pepe using only aged Pecorino because it wouldn't spoil during months in mountain pastures.
Cacio e Pepe
Dive into the heart of Rome with this irresistible Cacio e Pepe! This simple yet decadent dish features perfectly al dente pasta tossed in a luscious blend of creamy Pecorino Romano cheese and a generous sprinkle of freshly cracked black pepper. With just three ingredients, this classic will transport your taste buds straight to the cobblestone streets of Italy in no time!
Prep
5
min
Cook
15
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥛Dairy & Eggs(1)
- Pecorino Romano – 5 spoonfuls
🫙Pantry Staples(1)
- Pasta – 80 g (2.82 oz)
🧂Spices & Seasonings(1)
- Black pepper – to taste
👨🍳 Instructions
- 1
Cook the pasta in unsalted water.
- 2
In a bowl, mix pecorino and black pepper with a little hot pasta water until smooth and creamy.
- 3
Toast black pepper in a pan, add a ladle of pasta water, then transfer the pasta once al dente. Finish cooking over high heat, adding more water if needed.
- 4
Turn off the heat and let it cool for a minute or two. Add the pecorino cream and mix until glossy and perfectly coated. Finish with extra black pepper.
💡 Pro Tips
- ✓Use a 3:1 ratio of pasta water to cheese when creating the pecorino cream, starting with water at exactly 180-190°F to prevent the cheese from seizing into clumps.technique3:1 ratio, 180-190°F
- ✓Toast whole black peppercorns for 30-45 seconds until fragrant, then coarsely crack them - pre-ground pepper loses 80% of its volatile oils and won't provide the necessary bite.ingredient30-45 seconds
- ✓Reserve at least 2 cups of starchy pasta water before draining - the high starch content (6-8%) acts as a natural emulsifier to bind the cheese and create the signature creamy texture.timing6-8% starch content
- ✓Let the pan cool to 140-150°F before adding the cheese mixture - temperatures above 160°F will cause the proteins to coagulate and break the emulsion.technique140-150°F
- ✓Use a 12-inch stainless steel or carbon steel pan to maximize surface area for proper water evaporation and achieve the ideal pasta-to-sauce ratio of 1:0.3 by weight.equipment1:0.3 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 aged Pecorino because it wouldn't spoil during months in mountain pastures.
Cacio e Pepe
Dive into the heart of Rome with this irresistible Cacio e Pepe! This simple yet decadent dish features perfectly al dente pasta tossed in a luscious blend of creamy Pecorino Romano cheese and a generous sprinkle of freshly cracked black pepper. With just three ingredients, this classic will transport your taste buds straight to the cobblestone streets of Italy in no time!
📝 Ingredients
Serves 1🥛Dairy & Eggs(1)
- Pecorino Romano – 5 spoonfuls
🫙Pantry Staples(1)
- Pasta – 80 g (2.82 oz)
🧂Spices & Seasonings(1)
- Black pepper – to taste
👨🍳 Instructions
- 1
Cook the pasta in unsalted water.
- 2
In a bowl, mix pecorino and black pepper with a little hot pasta water until smooth and creamy.
- 3
Toast black pepper in a pan, add a ladle of pasta water, then transfer the pasta once al dente. Finish cooking over high heat, adding more water if needed.
- 4
Turn off the heat and let it cool for a minute or two. Add the pecorino cream and mix until glossy and perfectly coated. Finish with extra black pepper.
💡 Pro Tips
- ✓Use a 3:1 ratio of pasta water to cheese when creating the pecorino cream, starting with water at exactly 180-190°F to prevent the cheese from seizing into clumps.technique3:1 ratio, 180-190°F
- ✓Toast whole black peppercorns for 30-45 seconds until fragrant, then coarsely crack them - pre-ground pepper loses 80% of its volatile oils and won't provide the necessary bite.ingredient30-45 seconds
- ✓Reserve at least 2 cups of starchy pasta water before draining - the high starch content (6-8%) acts as a natural emulsifier to bind the cheese and create the signature creamy texture.timing6-8% starch content
- ✓Let the pan cool to 140-150°F before adding the cheese mixture - temperatures above 160°F will cause the proteins to coagulate and break the emulsion.technique140-150°F
- ✓Use a 12-inch stainless steel or carbon steel pan to maximize surface area for proper water evaporation and achieve the ideal pasta-to-sauce ratio of 1:0.3 by weight.equipment1:0.3 ratio