If you love authentic Italian cuisine, this classic Cacio e Pepe recipe straight from a Roman kitchen will transport you to the heart of Italy. With its creamy, cheesy sauce and bold black pepper kick, this beloved dish is a masterpiece of simplicity and flavor.
Pictures and recipe are from the Red & Orange Simposio cookbook.
WHAT IS CACIO E PEPE?
Cacio e Pepe is a traditional Roman pasta dish made with just three ingredients: spaghetti, Pecorino Romano cheese, and freshly ground black pepper. The magic happens when the cheese melts into a luscious, creamy sauce that coats every strand of pasta, creating an irresistible balance of flavors.
THE HISTORY OF CACIO E PEPE – A PASTA WITH ANCIENT ROOTS
This ancient recipe dates back to the shepherds of Agro Romano, the countryside surrounding Rome. During transhumance, they carried dried spaghetti (for energy), Pecorino Romano (for protein and flavor), and black pepper (for warmth and spice). This practical yet delicious combination evolved into the iconic dish we enjoy today.
HOW TO MAKE CACIO E PEPE LIKE A TRUE ROMAN
The secret to perfect Cacio e Pepe lies in practice and understanding your ingredients. Roman chefs swear by repetition, adjusting for variations in cheese, water, and technique. Follow these steps and refine your method to master this creamy, cheesy delight.
CACIO E PEPE INGREDIENTS
- Spaghetti (7 oz / 200g) – Some regions like Tuscany and Umbria use Pici, a thicker pasta.
- Pecorino Romano cheese (1.7 oz / 50g – about 1/2 cup) – Use freshly grated cheese for the best texture.
- Black peppercorns (1.5 teaspoons / 5g) – Freshly ground is key.
- Salt – For seasoning the pasta water.
HOW MUCH CHEESE AND PEPPER FOR CACIO E PEPE?
For two servings, this recipe provides the perfect balance of cheese and pepper. Expect a rich, creamy sauce with a bold peppery kick. Start with 1.5 teaspoons of pepper, adjusting to taste.
WHY DOES CACIO E PEPE CLUMP? HERE’S HOW TO AVOID IT
While Cacio e Pepe is simple, achieving the perfect creamy sauce requires technique. Avoid common pitfalls by following these essential tips:
- Use starchy pasta water – This helps emulsify the cheese into a smooth sauce.
- Grate cheese finely – Coarsely grated cheese won’t melt evenly.
- Add cheese off heat – High temperatures can cause clumping.
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Use young Pecorino Romano – Overly aged cheese doesn’t melt as well.
AUTHENTIC CACIO E PEPE RECIPE
A creamy cheese sauce with a lots of black pepper.
Ingredients
- 7 oz spaghetti 200 gr
- 1.7 oz Pecorino Romano cheese 50 gr - 1/2 cup
- 1.5 teaspoons black peppercorns 5 gr
- salt
Instructions
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Bring a big pot of salted water to a boil - about two liters (half a gallon) and one tablespoon of salt.
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Prep the ingredients – Grate the Pecorino Romano and grind the black pepper.
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Toast the pepper – Heat the black pepper in a large pan for 1-2 minutes, then turn off the heat.
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Add the cheese – Place grated Pecorino in the pan with the pepper.
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Cook the pasta – Boil spaghetti for 1-2 minutes less than “al dente.”
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Create the sauce – Just before draining the pasta, reserve a scoop of hot starchy water and mix it into the cheese and pepper with a wooden spoon.
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Combine everything – Quickly transfer the pasta to the pan, using tongs or a big fork, turn the heat to high, and toss vigorously until a creamy sauce forms and you see the first bubbles form.
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Serve immediately – Top with extra Pecorino and black pepper to taste.
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ENJOY AUTHENTIC ROMAN CACIO E PEPE
Mastering Cacio e Pepe takes practice, but with patience and the right technique, you’ll create a creamy, peppery, and utterly delicious dish worthy of any Roman trattoria.
Buon appetito!
Claudia