Cacio e Pepe: Restaurant-Style Perfection
This Cacio e Pepe is more than just pasta with cheese and pepper. I've spent years perfecting this simple dish to achieve a creamy, emulsified sauce that clings perfectly to each strand. This is how we do it in the kitchens of Rome.
Author
chef_marco
Instructions
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions, until al dente.
💡 Tip: Don't skimp on the salt! The pasta water should taste like the sea.
About 8 min
While the pasta is cooking, toast the black peppercorns in a dry pan over medium heat until fragrant, about 2 minutes. Grind coarsely with a mortar and pestle or a spice grinder.
💡 Tip: Toasting the peppercorns releases their essential oils and intensifies their flavor.
In a large bowl, combine the grated Pecorino Romano cheese and half of the ground black pepper. Gradually add a few tablespoons of the reserved pasta water at a time, mixing vigorously with a fork until a smooth, creamy paste forms.
💡 Tip: This is the key to a perfect sauce! Add the water slowly to prevent clumping.
Drain the pasta, reserving at least 1 cup of the pasta water. Add the drained pasta to the bowl with the cheese mixture. Toss quickly to coat, adding more pasta water, a tablespoon at a time, as needed to create a smooth, emulsified sauce that clings to the pasta.
💡 Tip: The residual heat from the pasta will help melt the cheese and create the creamy sauce. Work quickly!
Drizzle with a touch of olive oil, sprinkle with the remaining black pepper, and serve immediately. Buon appetito!
💡 Tip: A sprinkle of extra Pecorino Romano never hurts!