fool-proof cacio e pepe
“Mastering the art of a perfect Cacio e Pepe dish is no small feat. It requires patience, practice, and attention to detail. I have a foolproof method that will ensure you achieve a flawless Cacio e Pepe every time.
Cacio e pepe is a dish that seems deceptively simple, yet requires a decent set of skills and practice to nail. I still vividly remember my first time eating this dish at Eataly. Ever since then, I have tried numerous times to recreate the magic of cacio e pepe.
This classic Roman pasta dish, with its humble trio of ingredients - cheese, pepper, and pasta - requires finesse to achieve that elusive creamy consistency. A truly authentic cacio e pepe doesn't include butter or cream. The name means "cheese" and "pepper" in Italian, nothing more. Some people think of it as an Italian version of mac and cheese because it's so simple.
Fool-proof Cacio e pepe
Ingredients
Instructions
- cook your pasta according to instructions on the box, al dente.
- separately, grate your pecorino on the smallest side of the grater. it requires a lot of cheese so grate enough for the sauce emulsion, then more for garnishing.
- in a bowl, take 1/4 of the grated pecorino and slowly add pasta water then mix together. you dont want to melt the cheese but rather form a paste-like consistency. if the consistency is too thick add a little more water, or add more cheese if the consistency is too thin. this will be the base of your emulsion/sauce. because you are using pecorino, a naturally salty cheese, adding salt isn’t necessary.
- in a pan, heat up your peppercorns just until they release their oils and become fragrant, 1-2 minutes. then carefully add them to your peppermill for fresh cracked pepper. set aside.
- just before the pasta becomes al dente - separately use another pot and with a ladle take pasta water then add it into the empty pot. swirl the pasta water around so that it gently warms the bottom of the empty pot. you want to warm up the pot enough as you are not using heat to create the sauce for your pasta.
- once the pasta is al dente, with tongs immediately take the pasta and add it into the empty warmed pot. add in one ladle of pasta water and the pecorino paste then stir quickly in a circular motion from the center of the pot then out repeatedly to coat the pasta and create your sauce. you want to do this fast enough so that you create a sauce with the water and cheese paste. you want to prevent the cheese from clumping and melting together. take your peppermill and add freshly cracked pepper to taste and more cheese/water if your sauce isn’t the right consistency.
- plate your pasta and add more pepper and cheese for garnshing.
Notes
To make perfect cacio e pepe, grate the pecorino romano very finely until it looks like dust. Use a box grater with the side that has small/fine 'stars'. If the cheese clumps during cooking, add a splash of leftover pasta water and turn the heat very low until it fully mixes with the rest of the sauce, then remove from the heat immediately.
achieving the perfect cacio e pepe is hard, and it takes practice to get right. if you don’t get it the first time, don’t be discouraged!
hi, i’m denise!
I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.
Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.
I can help you cook and conquer kitchen challenges for amazing meals.
