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Thick, glossy, pale cream-colored emulsion of Pecorino Romano coating spaghetti strands. (Authentic Cacio e Pepe)

Authentic Cacio e Pepe: The Ultimate Guide to Rome’s Creamiest Pasta

Master the art of Authentic Cacio e Pepe with this chef-level guide. Learn to create a thick, glossy Pecorino Romano emulsion using just three ingredients for a perfectly peppery, silky Roman pasta experience.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Spaghetti Preferably bronze-cut (454g)
  • 2 cups Pecorino Romano Finely grated, plus extra for garnish (200g)
  • 1 tbsp Black Peppercorns Whole, coarsely cracked (6g)
  • 1 tbsp Kosher Salt For pasta water (15g)
  • 1.5 cups Pasta Cooking Water Reserved from boiling (350ml)

Equipment

  • 1 Large Skillet Heavy-bottomed for heat retention
  • 1 Microplane Grater For finely grating the cheese
  • 1 Mortar and Pestle To coarsely crack the peppercorns

Method
 

Preparation
  1. Bring 3 quarts (2.8L) of salted water to a boil. Add spaghetti and cook for 2 minutes less than the al dente instructions.
  2. In a large skillet over medium heat, toast coarsely cracked black pepper for 1-2 minutes until aromatic. Add 1/2 cup (120ml) of pasta water to the skillet and simmer.
  3. Whisk finely grated Pecorino Romano with a small amount of warm pasta water in a bowl to create a smooth paste.
  4. Transfer pasta to the skillet. Remove from heat. Stir in the cheese paste and toss vigorously, adding more water as needed until a thick, glossy, pale cream sauce forms.

Notes

Ensure the heat is OFF before adding cheese to prevent clumping.
Use high-quality bronze-cut pasta for the best starch release.