Cacio e Pepe : How to get this classic Italian recipe right

Ingredients

• 200 g Tonnarelli Pasta (or square‑cut spaghetti; fresh if available)
• 120 g Pecorino Romano Cheese (finely grated; aged 12‑24 months for best flavor)
• 2 tsp Freshly Ground Black Pepper (coarsely ground for toasting)
• 2 tbsp Extra‑Virgin Olive Oil (good quality, cold‑pressed)
• 1 tbsp Salt (for pasta water; kosher or sea salt)

Instructions

1. Boil Pasta Water

   Fill a large pot with 4 L of water, add 1 tbsp salt, and bring to a rolling boil over high heat.

   Time: PT2M

   Temperature: 100°C

2. Grate Pecorino

   While the water heats, finely grate the Pecorino Romano into a large mixing bowl.

   Time: PT1M

3. Toast Pepper in Oil

   Add 2 tbsp olive oil to a skillet over medium‑high heat, then add 2 tsp coarsely ground black pepper. Toast for 30 seconds, stirring constantly until fragrant.

   Time: PT30S

4. Cook Pasta

   Add the tonnarelli to the boiling water and cook al dente, about 2‑3 minutes for fresh pasta or according to package for dried.

   Time: PT3M

   Temperature: 100°C

5. Reserve Pasta Water

   Before draining, scoop out 1 cup (≈240 ml) of hot pasta water and set aside.

   Time: PT30S

6. Combine Pasta and Pepper Oil

   Using tongs, transfer the drained pasta directly into the skillet with the toasted pepper oil. Toss for 20 seconds to coat.

   Time: PT20S

7. Create the Emulsion

   Remove the skillet from heat. Quickly add half of the grated Pecorino and a splash (≈60 ml) of reserved pasta water. Stir vigorously with the wooden spoon until a creamy sauce forms. Continue adding cheese and water in small increments until the sauce coats the pasta smoothly.

   Time: PT1M

8. Finish and Serve

   Plate the pasta, top with the remaining Pecorino and an extra grind of black pepper. Serve immediately.

   Time: PT30S

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

70 g

Fat

28 g

Fiber

3 g