Cacio e Pepe (Roman Cheese & Pepper Pasta)
A classic Roman pasta built on cheese emulsification, pepper blooming, and heat control, using a Pecorino–Parmigiano blend for a smooth, cohesive sauce.
Ingredients
Ingredients
- 12 oz dried tonnarelli or spaghetti
- 1 cup finely grated Pecorino Romano
- ½ cup finely grated Parmigiano Reggiano
- 2 teaspoon freshly cracked black pepper
- 1 tablespoon unsalted butter
- 1½ –2 cups hot reserved pasta water as needed
- Salt for pasta water only
Instructions
Instructions
- Bring a pot of well-salted water to a boil. Cook pasta until just al dente. Reserve at least 2 cups of pasta water.
- In a wide, rounded sauté or pasta pan over medium heat, melt butter until foamy but not browned.
- Add cracked black pepper and cook briefly, about 30 seconds, until fragrant.
- Add ½ cup hot pasta water to bloom the pepper; reduce heat to low.
- Transfer pasta directly into the pan and toss gently to coat.
- Remove the pan from heat. Add a small ladle of pasta water and begin stirring.
- Gradually add the cheese mixture, stirring constantly to form a smooth emulsion.
- Add more pasta water as needed until the sauce is glossy and cohesive.
- Taste and adjust only if necessary. Serve immediately.
Notes
Chef Notes
Use a wide, rounded sauté or pasta pan to keep the sauce moving and prevent cheese from overheating in corners.
Remove the pan from heat before adding the cheese; excess heat will cause clumping.
The ⅔ Pecorino, ⅓ Parmigiano blend improves emulsification while keeping the dish sharp and Roman in character.
Butter is used only to bloom the pepper—it should never dominate the finished dish.
Pasta water should be hot and starchy; weak pasta water leads to a thin or broken sauce.
