Cacio e Pepe
Cheese, pepper, pasta — and a little butter that makes the sauce glossy instead of clumpy. Simple pasta, gently mastered.
Overview
Ingredients
Equipment
- Large pot
- Large skillet
Method
Cook the pasta
Cook the pasta in salted boiling water until al dente.
Toast the pepper
Meanwhile, melt the butter with plenty of freshly cracked black pepper in a large skillet.
Off the heat
Remove the skillet from the heat.
Transfer the pasta
Transfer the al dente pasta directly into the skillet.
Add pasta water
Add a little hot pasta water and toss.
Add the cheese
Gradually add the finely grated Pecorino while tossing continuously.
Build the sauce
Add more pasta water as necessary until a glossy sauce coats the noodles.
Finish
Finish with more Pecorino and black pepper.
Tips
Nutrition
Storage
Frequently asked
Why did my cheese clump?+
The pan was likely too hot. Take it off the heat and add the cheese gradually with plenty of pasta water.
Can I substitute Parmesan?+
You can, but Pecorino Romano is the classic — sharper and saltier, it carries the whole dish.
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