Classic Roman Cacio e Pepe

My friend Marco stood in my kitchen, arms crossed, watching me dump cream into a pan. He shook his head and laughed. This is not cacio e pepe, he said, half amused, half horrified. Real cacio e pepe is cheese, pepper, and pasta water. That's it. I thought he was joking until he took over my stove and proved me wrong with nothing but confidence and a wooden spoon. What emerged was creamy, sharp, peppery, and perfect, no cream in sight.

I made this for my sister on a rainy Tuesday when neither of us felt like cooking anything complicated. She twirled the first forkful, eyes wide, and asked if I'd ordered takeout. When I told her it was just cheese and pepper, she didn't believe me until I showed her the empty pot. Now she texts me every few weeks asking for the trick, even though I've told her a dozen times there is no trick, just good timing and a lot of tossing.

Ingredients

• Spaghetti or tonnarelli: Tonnarelli is the traditional choice in Rome, thicker and more textured, but spaghetti works beautifully and is easier to find.
• Pecorino Romano cheese: This salty, sharp sheep's milk cheese is the soul of the dish, grate it finely and freshly for a sauce that melts instead of clumps.
• Whole black peppercorns: Toasting them releases their oils and transforms them from sharp to floral and warm, crack them coarsely just before cooking.
• Kosher salt: Used only for the pasta water, it seasons the noodles from the inside out.
• Unsalted butter: Not traditional, but a small knob helps emulsify the sauce if you're still learning the rhythm of the toss.

Instructions

Boil the pasta:

Bring a large pot of water to a rolling boil, salt it well, and cook the spaghetti until just shy of al dente, about a minute less than the package says. Before draining, scoop out at least one and a half cups of the starchy cooking water, it's the secret to a smooth sauce.

Toast the pepper:

While the pasta bubbles away, add your cracked peppercorns to a dry skillet over medium heat and let them sizzle for about a minute. You'll know they're ready when the kitchen smells warm and spicy.

Build the base:

Pour a cup of the hot pasta water into the skillet with the toasted pepper and lower the heat. This peppery broth is where the magic starts.

Toss the pasta:

Add the drained pasta directly into the skillet and toss it around so it drinks up some of that fragrant liquid. Let it sit for a moment to absorb the flavor.

Add the cheese:

Pull the pan off the heat and start sprinkling in the Pecorino, tossing constantly and vigorously like you're trying to wake it up. Add splashes of reserved pasta water as needed until the cheese melts into a glossy, creamy coat.

Finish and serve:

If you're using butter, toss it in now and stir until it disappears into the sauce. Serve immediately in warm bowls, topped with extra cheese and another crack of pepper.

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The first time I got it right, I stood alone in my kitchen at midnight, twirling forkfuls straight from the pan. It tasted like something I'd paid too much for at a tiny restaurant in Trastevere. I texted Marco a photo and he replied with a single thumbs up emoji, which from him, meant everything.

Choosing Your Pasta

Tonnarelli is thicker and square cut, with more surface area to grab onto all that pepper and cheese. Spaghetti is thinner and twirls more easily, making it ideal if you want something a little more delicate. I've also used bucatini when I'm feeling dramatic, the hollow center traps little pockets of sauce. Whatever you choose, cook it a minute under so it finishes in the pan.

Getting the Sauce Just Right

The sauce should cling to the pasta like a veil, not pool at the bottom of the bowl. If it looks too thick, add pasta water a tablespoon at a time while tossing. If it's too loose, keep tossing off the heat and let the residual warmth thicken it. The sweet spot is creamy, glossy, and just loose enough to coat every strand without dripping.

Serving and Storing

Cacio e pepe is best eaten the moment it's made, straight from the pan if you're home alone. Leftovers can be stored in the fridge, but the sauce will tighten and lose its creaminess. If you reheat it, add a splash of water or milk and warm gently in a skillet, tossing constantly.

• Serve in warmed bowls to keep the sauce from cooling too quickly.
• Pair it with a simple green salad dressed in lemon and olive oil.
• A glass of chilled Frascati or Vermentino cuts through the richness beautifully.

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This dish taught me that simplicity isn't about leaving things out, it's about letting every ingredient sing. Once you nail it, you'll crave it on repeat.

Recipe FAQs

→ What makes Cacio e Pepe sauce creamy without cream?

The creaminess comes from vigorously tossing finely grated Pecorino Romano with starchy pasta water, creating an emulsion that coats the pasta like silk.

→ Can I substitute Parmesan for Pecorino Romano?

While Pecorino Romano is traditional and provides the authentic sharp, salty flavor, you can use half Parmesan and half Pecorino for a milder taste.

→ Why does my cheese clump instead of creating a smooth sauce?

Clumping occurs when cheese hits water that's too hot. Remove the skillet from heat before adding cheese, and add it gradually while tossing constantly.

→ What type of pasta works best for this dish?

Tonnarelli is the traditional choice, but spaghetti, bucatini, or any long pasta with good surface area for the sauce to cling to works beautifully.

→ How do I properly toast black peppercorns?

Crack whole peppercorns coarsely, then toast them in a dry skillet over medium heat for about 1 minute until fragrant, stirring to prevent burning.

→ Can I make Cacio e Pepe ahead of time?

This dish is best served immediately as the sauce can thicken and become sticky when cooled. The magic happens in the final tossing moments.