Cacio e Pepe (Ketchup Pepe)

Ingredients

• 2 tablespoons Whole black peppercorns (Tel cherry or high‑quality) (Will be toasted, cooled and coarsely/finely ground)
• 340 g Spaghettoni (high‑quality dried pasta, e.g., Graniano) (Thick spaghetti; rough‑sawn surface for better sauce adhesion)
• 150 g Pecorino Romano cheese (Finely grated with the smallest side of a box grater; add off‑heat)
• 1 tablespoon Kosher salt (Lightly salt the pasta water; adjust to taste)
• 2.5 L Water (For boiling pasta; reserve 2 cups (≈480 mL) starchy water before draining)

Instructions

1. Toast peppercorns

   Heat a dry skillet over medium‑high heat. Add the whole peppercorns and toast, shaking the pan constantly, until they become fragrant and lightly browned, about 5 minutes.

   Time: PT5M

2. Cool and grind pepper

   Transfer toasted peppercorns to a small tray and let them cool to room temperature (≈5 min). Then grind them using a pepper grinder or mortar‑pestle to achieve a mix of coarse pieces and fine powder.

   Time: PT7M

3. Boil pasta water

   Fill the large pot with 2.5 L water, add the tablespoon of salt, and bring to a rolling boil.

   Time: PT5M

4. Cook spaghettoni

   Add the spaghettoni to the boiling water. Cook for about 10 minutes, or until the pasta is 75‑80 % of the way to al dente (it should still have a firm bite).

   Time: PT10M

5. Reserve starchy water

   Using a ladle, scoop out 2 cups (≈480 mL) of the cooking water and set aside in a heat‑proof bowl. This water is rich in starch and will create the emulsion.

   Time: PT2M

6. Create pepper broth

   Return the skillet to low heat. Add the reserved starchy water and the ground pepper. Stir gently to dissolve the pepper and form a fragrant, slightly cloudy broth.

   Time: PT3M

7. Finish cooking pasta in broth

   Add the partially cooked spaghettoni to the skillet. Toss continuously for 2‑3 minutes, allowing the pasta to absorb the pepper broth and reach al dente.

   Time: PT3M

8. Emulsify cheese off‑heat

   Remove the skillet from the burner. Sprinkle the grated Pecorino Romano over the pasta while stirring constantly. Add the remaining cheese a little at a time, allowing it to melt into the hot water and create a glossy, creamy sauce.

   Time: PT3M

9. Plate and finish

   Warm serving plates, then twirl a portion of pasta onto each plate using a ladle or tongs. Finish with an extra sprinkle of Pecorino and a pinch of freshly ground pepper.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole black peppercorns (Tel cherry or high‑quality): Regular black peppercorns
• Instead of Spaghettoni (high‑quality dried pasta, e.g., Graniano): Thick spaghetti, Bucatini
• Instead of Pecorino Romano cheese: Grana Padano, Parmigiano‑Reggiano (less salty)
• Instead of Kosher salt: Sea salt

Equipment Needed

• Large pot (minimum 6 L)
• Wide skillet or sauté pan
• Box grater (small‑hole side)
• Pepper grinder or mortar & pestle
• Tongs
• Ladle
• Measuring cup (500 mL)
• Kitchen scale
• Timer (optional)

Critical Steps — Do Not Skip

• Toasting the peppercorns to release aroma
• Grinding pepper to a mix of coarse and fine particles
• Using highly starchy pasta water for the emulsion
• Adding cheese off‑heat to prevent clumping

Chef Tips from the Video

• Use high‑quality, cherry‑type black peppercorns for maximum aroma.
• Choose a rough‑sawn pasta like Graniano spaghettoni; the texture holds the sauce better.
• Grate Pecorino with the smallest side of a box grater for a powdery texture that emulsifies smoothly.
• Warm the serving plates; this keeps the sauce glossy longer.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water to loosen the sauce.

Freezer: Not recommended; texture of the cheese changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Toast and grind the peppercorns up to 24 hours in advance; store in an airtight jar.
• Grate the Pecorino and keep it refrigerated in a sealed container.
• Cook the pasta al dente, rinse briefly in cold water, and refrigerate; reheat in the pepper broth before finishing.