Cacio e Pepe
About this recipe
Cacio e Pepe is a classic Roman pasta dish that combines just three ingredients: spaghetti, pecorino cheese, and black pepper. It might look simple, but getting that creamy sauce just right can be tricky. In this video, Ethan Chlebowski breaks down the traditional method and shares insights into the food science that can make or break your dish.
This version focuses on the importance of controlling heat to achieve a smooth emulsion of cheese and pasta water, resulting in a luscious sauce. With a few key techniques, you can elevate your Cacio e Pepe game and avoid common pitfalls.
Ingredient notes
- 224g of bronze cut spaghetti is recommended for the best texture.
- 80g of freshly grated pecorino cheese is essential for flavor and creaminess.
- Use a pinch of salt for the pasta water to enhance the spaghetti's taste.
- Black peppercorns should be toasted and crushed to release their flavor; the amount is to taste.
Tips from Ethan Chlebowski’s video
- Toast the black peppercorns before crushing them to maximize their flavor.
- Reserve some pasta water before draining the spaghetti; this is crucial for creating the sauce.
- Mix the cooled pasta water with the cheese mixture to avoid stringiness; too much heat can cause the cheese to clump together.
- Finish cooking the spaghetti in the skillet with the cheese sauce over very low heat, adding more pasta water as needed to achieve the desired consistency.
Good to know
- How many servings does this recipe make?
- This recipe serves 2.
- What should I do if the cheese becomes stringy?
- If the cheese becomes stringy, it means the water is too hot; ensure to mix the cheese with cooled pasta water.
- How long does it take to make Cacio e Pepe?
- The total time to make Cacio e Pepe is 20 minutes.
- What type of pasta is best for Cacio e Pepe?
- Bronze cut spaghetti is recommended for the best texture.
No life story here — the video and the recipe are the whole point. All credit to Ethan Chlebowski: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Fill a pot with water, set it over high heat, and add a big pinch of salt.
- 2
Add the spaghetti to the boiling water and cook until al dente according to the package instructions.
- 3
Meanwhile, toast the black peppercorns in a pan, then crush them.
- 4
Grate the pecorino cheese and mix it with the crushed black pepper in a bowl.
- 5
Once the pasta is nearly done, reserve some pasta water in a separate bowl and let it cool for a minute or two.
- 6
Add the slightly undercooked spaghetti to a skillet.
- 7
Pour some of the cooled pasta water into the cheese mixture and mix until it forms a sludgy sauce.
- 8
With the heat off, pour the cheese mixture over the spaghetti and mix together.
- 9
Turn the heat to very low and slowly cream the pasta with the cheese sauce, adding more pasta water if it gets too thick.
- 10
Serve the pasta on a plate, adding more freshly grated pecorino cheese and toasted black pepper on top.
Heads up — we had to guess a little:
- Estimated amount of black peppercorns for toasting and crushing.
Credit where it’s due: this recipe was transcribed from Ethan Chlebowski’s original video on YouTube. Follow them there — it’s their dish.
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