Cacio e Pepe
This classic Roman pasta dish, made with just three ingredients—Pecorino Romano, black pepper, and pasta—delivers a creamy, peppery sauce that’s rich in flavor and irresistibly comforting. A perfect example of how simplicity can create something extraordinary.
This recipe is brought to you by
Cacio e Pepe
Servings: 2 Servings
A Roman classic with only three ingredients—Pecorino Romano, black pepper, and pasta—creating a creamy, peppery, and comforting dish.
Print Recipe
Ingredients
- 1 cup finely grated Pecorino Romano cheese
- 1 tbsp freshly ground black pepper
- 1 pack of Fusili
- Salt
Equipment Used
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, approximately 11 minutes. Reserve some of the starchy pasta water before draining.
- While the pasta is cooking, crush whole black peppercorns and toast them gently in a dry pan to release their aroma and flavour. Once toasted, add a small amount of the reserved pasta water to the pan to begin building the base of the sauce.
- In a separate bowl, combine the finely grated Pecorino Romano cheese with a ladle of hot pasta water, stirring vigorously to create a smooth, creamy emulsion.
- Add the drained pasta to the pan with the pepper and pasta water. Toss the pasta thoroughly, allowing the starch from the water to combine with the toasted pepper.
- Pour the cheese mixture over the pasta, turning off the heat to avoid curdling. Stir continuously until the cheese fully melts and coats the pasta in a silky, glossy sauce.
- If the mixture appears too thick or dry, gradually add more reserved pasta water until the desired consistency is reached.
- Adjust the pepper to taste, ensuring the dish maintains its characteristic sharp and fragrant profile.
- Serve immediately, garnished with additional Pecorino Romano if desired.
