Cacio e Pepe (Simple 3-Ingredient Roman Pasta)

How to Make Cacio e Pepe (Simple 3-Ingredient Roman Pasta)

1. 1

   Step 1: Bring a large pot of salted water to a rolling boil

   Fill a large pot with at least 4–6 quarts (liters) of water and bring to a vigorous boil. Add the kosher salt to make the water noticeably salty — this seasons the pasta from the inside as it cooks.

   For this step

   • 1 tbspKosher salt (for pasta water)
   
2. 2

   Step 2: Cook the pasta until just al dente

   Add the spaghetti to the boiling water and cook according to package instructions minus 1 minute for al dente (usually 8–10 minutes depending on thickness). Reserve about 1½ cups (360 ml) of the starchy cooking water just before draining, then drain the pasta.

   For this step

   • 12 ozSpaghetti (or tonnarelli, bucatini)
   
3. 3

   Step 3: Toast the black pepper

   While the pasta cooks, heat a large wide skillet over medium heat and add the olive oil if using, or dry-toast the pepper for a more traditional flavor. Add the freshly ground black pepper and toast for 30–60 seconds until aromatic, then remove from the heat briefly to avoid burning.

   For this step

   • 2 tspFreshly ground black pepper
   • 1 tbspExtra-virgin olive oil (optional, for toasting pepper)
   
4. 4

   Step 4: Make the cheesy emulsion

   Off the heat (or with the pan very low), put the grated Pecorino Romano into a large mixing bowl or into the skillet and ladle in ½ cup (120 ml) of the reserved hot pasta water. Whisk quickly to create a smooth, slightly thickened sauce; add more water a little at a time until the texture is creamy and coats the back of a spoon. The key is agitation and hot water so the cheese melts into a glossy emulsion rather than clumping.

   For this step

   • 1 cupPecorino Romano, finely grated
   • 1 1/2 cupsReserved hot pasta cooking water
   
5. 5

   Step 5: Toss pasta with sauce and finish

   Add the drained pasta to the bowl or skillet with the cheese emulsion and toss vigorously to coat, adding more reserved water as needed to loosen the sauce. Taste and, if using, stir in the butter for extra silkiness; finish with an extra grind of black pepper and a light dusting of Pecorino, then serve immediately.

   For this step

   • 1 tbspUnsalted butter (optional, for extra silkiness)
   

1. Fill a large pot with at least 4–6 quarts (liters) of water and bring to a vigorous boil. Add the kosher salt to make the water noticeably salty — this seasons the pasta from the inside as it cooks.
2. Add the spaghetti to the boiling water and cook according to package instructions minus 1 minute for al dente (usually 8–10 minutes depending on thickness). Reserve about 1½ cups (360 ml) of the starchy cooking water just before draining, then drain the pasta.
3. While the pasta cooks, heat a large wide skillet over medium heat and add the olive oil if using, or dry-toast the pepper for a more traditional flavor. Add the freshly ground black pepper and toast for 30–60 seconds until aromatic, then remove from the heat briefly to avoid burning.
4. Off the heat (or with the pan very low), put the grated Pecorino Romano into a large mixing bowl or into the skillet and ladle in ½ cup (120 ml) of the reserved hot pasta water. Whisk quickly to create a smooth, slightly thickened sauce; add more water a little at a time until the texture is creamy and coats the back of a spoon. The key is agitation and hot water so the cheese melts into a glossy emulsion rather than clumping.
5. Add the drained pasta to the bowl or skillet with the cheese emulsion and toss vigorously to coat, adding more reserved water as needed to loosen the sauce. Taste and, if using, stir in the butter for extra silkiness; finish with an extra grind of black pepper and a light dusting of Pecorino, then serve immediately.