Cacio E Pepe

Cacio e pepe literally translates to “cheese and pepper." These two ingredients are usually thought of as small components to a dish, but in this pasta recipe, they take center stage. Because black pepper is used so often by cooks, we think people often fail to see how much of an incredible primary seasoning it can be. The fruity bite of freshly ground pepper is complex, earthy, sweet, and spicy all at once. Making this pasta (and toasting the pepper) is the perfect way to show off that flavor.

What People Are Saying:
"I’m pretty bad at cooking but this recipe had some great tips that helped me a lot. Highly recommend." - GreenGuitar

"Made it for the first time today and it came out amazing! Absolutely delicious." - ian6616

How To Make Cacio E Pepe

INGREDIENTS

• Pasta: While you can (mostly) use whatever you have in your pantry, I highly recommend a long pasta for cacio e pepe. It's the best complement to the smooth yet peppery sauce and is easier to toss for the perfect emulsification.
• Oil & Butter: Instead of using one or the other, the oil gives off a slightly fruitness, while everything is always better with butter. Together, they're the perfect base for a simple sauce such as this one.
• Black Pepper: One of this dish’s namesake ingredients, regular old black pepper, needs special attention here. To get the most out of your pepper, you’re going to be toasting it in a mixture of butter and oil. You’re “blooming” the pepper—essentially, frying it in fat to deepen the flavor. Don't go too long or the pepper will burn—a minute is perfect. Freshly ground is absolutely key. Do not use a shaker! You’ll thank us later when your pasta is flecked with freshly cracked pieces of the good stuff.
• Parmesan & Pecorino: For this recipe, you're going to be using two classic Italian cheeses: Parmesan and pecorino. Some recipes will have you use one or the other, but a fresh, finely grated mixture of both of them is what really balances the dish and takes it to the next level. Toss and watch as they quickly melt into the sauce and cling to the pasta.

STEP-BY-STEP INSTRUCTIONS

First thing to do is get a large pot of water boiling; generously season with salt. Just be sure to cook until very al dente, as it will continue to cook in the sauce. Be sure to dunk a measuring cup into that pasta water before draining! It's one of the essential ingredients here.

Time to get the sauce going. In a large skillet, stir a little bit of butter until it's melted into the oil. Season with a whole bunch of pepper—freshly ground—and use more than you think you'll need. Give it a toast, which should only take about 1 minute.

Pour in the magical pasta water and bring to a simmer, then whisk in a little more butter. Add the cooked pasta and toss toss toss to coat.

Add the cheeses and toss toss toss again until the sauce is smooth and glossy and the cheese melts (add a splash or two more pasta water if you think it's too thick).

Serve topped with more cheese. Because who wouldn't want more cheese!

Recipe Tips

• Pasta water is your best friend: Remember the days when we used to overcook pasta, mindlessly drain it, and maybe even rinse it with cold water? Now, it's fairly common knowledge to do just the opposite. Cook your pasta until al dente in rapidly boiling, salted water. Go about 3 minutes less than what the package cooking time recommends. Then, right before you’re ready to drain, dip a liquid measuring cup in there and grab some of that beautifully starchy, salty water. This magical stuff is the backbone of this dish.
• Use dried pasta: If you really want to go the extra mile, we recommend you use less water than the box calls for. Less water means there will be a higher concentration of starch in the water, and you will have a more cohesive sauce that will stick really well to your pasta. Also, though homemade pasta is typically seen as better, in this case we want the starch that comes from cooking dried pasta, so stick with the boxed stuff.
• Grating the cheese: One more thing on cheese. If you can avoid buying the pre-grated stuff, we recommend you do. While pre-grated cheese might be convenient, those products can often times be treated with other ingredients to keep them from clumping. Go out and buy a couple small blocks of cheese and grate it yourself.
• Serving size: This recipe calls for half a standard box of pasta, but feel free to double up everything for 4 servings and to use the whole box.

Storage

Cacio e pepe is definitely best made the day of. With all the cheese and pasta water and butter emulsifying into a glossy sauce, the texture can get a little funky if allowed to hang out too long. If you have leftovers, store in an airtight container for up to 2 days. Add a splash of water or a knob of melted butter while reheating to get the sauce back in fighting form.