Cacio e Pepe
Meaning 'cheese and pepper', this ancient Roman dish is a masterpiece of minimalism. It requires technique to transform grated cheese and starchy pasta water into a silky, lump-free cream without any added cream or butter.
Ingredients
Main
Instructions
Toast the whole peppercorns in a dry skillet until fragrant, then crush them roughly with a mortar or spice grinder.
Bring a pot of water to a boil. Use less water than usual to maximize starch concentration. Salt lightly.
Cook the pasta. While it cooks, place the grated Pecorino in a bowl. Slowly whisk in a ladle of hot pasta water to form a thick, lump-free paste (coddetta).
Put the toasted pepper in a large pan with a splash of pasta water over low heat. Transfer the pasta to the pan 2 minutes before it is fully cooked.
Finish cooking the pasta in the pan, tossing to release more starch. Remove the pan from the heat completely.
Pour the cheese paste over the pasta and toss vigorously, adding tiny amounts of hot water if needed, until a creamy sauce coats the noodles.
Chef's Tips
The cheese must be grated to a powder consistency, not shreds.
Temperature control is key; if the cheese clumps, the pan was likely too hot.
Nutrition (per serving)
Rate this recipe