Cacio e pepe comes together as the pasta is finished. Pecorino Romano supplies the salt and richness, black pepper supplies the heat, and starchy cooking water helps them coat each strand. Make the sauce when you are ready to eat: its silky texture depends on both the pasta starch and careful control of heat.
Cacio e Pepe Sauce
Pecorino, black pepper, and pasta water for two
The cheese emulsion forms around the pasta off the heat, using its starchy water to stay fluid.
TypeSauces
Prep5 minutes
Cook15 minutes
Rest0 minutes
Total20 minutes
YieldEnough to dress 200 g dry pasta
Servings2
ServingHalf the dressed pasta
DifficultyIntermediate
CuisineItalian — Roman
Ingredients
Batch
Instructions
Serving Ideas
- Serve as the pasta course, with extra freshly crushed pepper at the table.
Substitutions
- Parmesan produces a milder adaptation. Pecorino Romano supplies the characteristic sharpness of this version.
Chef Tips
- Finely grate the cheese yourself. A hot, dry pan makes it seize; take the pan off the heat before the cheese goes in.
Storage
Make and eat immediately for the intended texture. Refrigerate any dressed pasta within 2 hours and use within 2 days; reheating will change the sauce.
Allergen Notes
Contains milk and wheat.
Reference
Recipe context: GialloZafferano — Spaghetti Cacio e Pepe.