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Cacio e pepe is Rome's most celebrated three-ingredient pasta dish — spaghetti tossed with Pecorino Romano and coarsely ground black pepper, united into a glossy, creamy sauce by pasta starch alone. Deceptively simple to describe, it requires precision and technique: the cheese must emulsify smoothly without clumping, achieved by adding it off the heat with warm pasta water and vigorous, continuous stirring. The pepper, toasted to release its volatile oils, provides assertive, warming heat throughout. The result is one of the most satisfying bowls of pasta imaginable.
Prep
5 min
Cook
15 min
Total
20 min
Servings
4 srv
Difficulty
Medium
Calories
480 kcal
For 4 serving(s)
Per serving
Toast the coarsely ground black peppercorns in a dry pan over medium heat for 1 minute until fragrant. Set aside.
Cook the pasta in very well-salted boiling water until just al dente. Reserve at least 300ml of pasta cooking water.
While the pasta cooks, combine the finely grated Pecorino Romano and Parmesan in a bowl. Add about 4 tablespoons of warm pasta water and whisk into a smooth paste.
Drain the pasta, reserving the cooking water.
Add a generous ladle of pasta water to the empty hot pan. Add half the toasted pepper.
Add the pasta to the pan off the heat. Pour the cheese paste over and toss vigorously and continuously, adding more pasta water a little at a time until a smooth, creamy sauce coats every strand.
Plate immediately and finish with the remaining freshly ground pepper and extra Pecorino. Serve at once.
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