Cacio e Pepe

Method

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1. Cook the pasta in just 1.5 litres of lightly salted water — the smaller volume makes the water far starchier, which is your emulsifier.

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2. While it cooks, toast the cracked pepper in a dry pan over medium heat for 45 seconds until it smells sharp and floral. Set aside.

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3. Put the Pecorino in a bowl. Add 3 tablespoons of pasta water that has cooled for a minute and stir into a smooth, thick paste, adding more water a teaspoon at a time.

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4. Drain the pasta 1 minute early, reserving 250 ml of water, and toss it in the pepper pan off the heat for 30 seconds to cool slightly.

   Mark done Start 30 sec timer

5. Add the Pecorino paste and toss hard, loosening with pasta water until the sauce turns creamy and coats each strand.

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6. Serve immediately with an extra grinding of pepper.

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Chef’s Tips

• Cracked peppercorns, not pre-ground pepper. The volatile oils that make this dish sing evaporate within days of grinding.
• Let the pasta water cool for 60 seconds before mixing the paste — boiling water will curdle the cheese on contact.
• Some Pecorino is fiercely salty. Taste before salting the pasta water.

Pairing Suggestions

• A cold Frascati Superiore is the Roman default
• Serve with puntarelle or a chicory salad in anchovy dressing
• Finish with a shot of espresso

Storage & Reheating

Does not keep — the emulsion breaks within hours. Make only what you will eat.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.