Cacio e Pepe
About this recipe
Cacio e Pepe is a classic Italian pasta dish that highlights the simplicity of its ingredients: spaghetti, pecorino cheese, parmesan, and black pepper. This version by Michelin-starred chef Simone Zanoni brings a touch of elegance to this beloved comfort food.
In just 20 minutes, you can whip up this creamy, peppery delight that’s perfect for a quick dinner or a special occasion. Chef Zanoni emphasizes the importance of fresh ingredients and technique, ensuring that every bite is packed with flavor.
Ingredient notes
- Use 100g of spaghetti per serving, which is enough for 2 servings.
- The recipe calls for 70g of pecorino and 30g of parmesan, with a suggested ratio of three quarters pecorino to one quarter parmesan.
Tips from Vogue France’s video
- Crush your pepper yourself instead of using pre-ground pepper for a more intense flavor.
- Roast the crushed pepper in a pan, stirring to avoid burning, before adding pasta water to enhance its aroma.
- Cook the spaghetti in the sauce after boiling to achieve a creamy texture, adding small ladles of cooking water as needed.
Good to know
- How long do I cook the spaghetti?
- Cook the spaghetti for 6 minutes in boiling water.
- What should I do with the pecorino rinds?
- Add the pecorino rinds to the cooking water to enhance the flavor.
No life story here — the video and the recipe are the whole point. All credit to Vogue France: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Season the cooking water for the spaghetti.
- 2
Throw the spaghetti in boiling water and cook for 6 minutes.
- 3
Crush the pepper; do not use ready-ground pepper for better flavor.
- 4
Roast three quarters of the crushed pepper in a pan, stirring to avoid burning.
- 5
Once the pepper is roasted, add two ladles of pasta water to the pan.
- 6
Take the rind from the pecorino and add it to the cooking water.
- 7
Heat the water slowly over low heat for 3 minutes while waiting for the spaghetti to finish cooking.
- 8
Grate the pecorino finely and prepare the parmesan; use about three quarters pecorino and a quarter parmesan.
- 9
Check if the spaghetti is cooked after 6 minutes and remove it from the water.
- 10
Keep cooking the spaghetti in the sauce, adding a small ladle of cooking water and stirring, as if making risotto, for about 4 more minutes.
- 11
Remove the pecorino rinds from the sauce.
- 12
Add the grated pecorino gradually to the spaghetti, along with a little more cooking water to make it creamy.
- 13
Take half of the spaghetti and twist it around tongs to form a nest.
- 14
Coat the nest with the cacio e pepe sauce and sprinkle with more pecorino to finish.
Credit where it’s due: this recipe was transcribed from Vogue France’s original video on YouTube. Follow them there — it’s their dish.
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