How to Make Cacio e Pepe Pasta
About this recipe
Cacio e pepe is a classic Roman pasta dish that translates to 'cheese and pepper.' This version, shared by Vincenzo's Plate, promises a creamy texture that's easy to achieve at home. With just three main ingredients—pecorino romano cheese, black pepper, and pasta—this dish is simple yet indulgent, making it perfect for cheese lovers.
Vincenzo's take on cacio e pepe emphasizes the importance of using high-quality pecorino romano and freshly cracked black pepper, which are essential for the authentic flavor. He also shares tips on cooking the pasta to achieve the ideal creaminess.
Ingredient notes
- Use spaghettone quadrato or spaghettoni pasta for the best texture.
- For two servings, use 250g of pasta and 150g of pecorino romano cheese.
Tips from Vincenzo's Plate’s video
- Cook the pasta for 2 minutes less than the package instructions to ensure it finishes cooking in the pan with the sauce.
- Toast the black pepper in a saucepan for about 2 minutes to enhance its flavor before adding the pasta.
- Gradually add pasta water to the pecorino cheese to create a thick paste, which will help achieve the creamy sauce.
Good to know
- What type of pasta should I use for cacio e pepe?
- Use spaghettone quadrato or spaghettoni pasta for the best results.
- How long should I cook the pasta?
- Cook the pasta for 11 minutes, which is 2 minutes less than the recommended cooking time on the package.
- How do I achieve the creamy sauce?
- Gradually add pasta water to the pecorino cheese to create a thick paste, then mix it with the pasta.
No life story here — the video and the recipe are the whole point. All credit to Vincenzo's Plate: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large pot, boil water and add 1 tablespoon of salt once it comes to a boil. Then add the spaghettone to the pot.
- 2
Cook the pasta for 11 minutes, which is 2 minutes less than the recommended cooking time on the package.
- 3
Place a saucepan on a gentle heat and cover the cooking surface with freshly cracked black pepper. Toast for approximately 2 minutes, then switch off the heat.
- 4
In a separate small bowl, mix some black pepper into the grated pecorino romano cheese.
- 5
Using tongs, take the pasta out of the pot and place it into the saucepan. Save the pasta water and ensure the heat is turned back on.
- 6
Scoop one cup of pasta water and add it to the saucepan with the pasta and pepper, covering most of the pasta.
- 7
Cook the pasta for 2 minutes while continuously stirring. Scoop another mug of pasta water and add a little to the pecorino cheese, mixing until it becomes a thick paste.
- 8
Place the pot with pasta water uncovered on the stove. Then, place the saucepan on top of the pot to use the steam for cooking the pasta.
- 9
Add the pecorino cream to the pasta and mix it around. Add a little more pasta water if needed.
- 10
Toss the pasta in the pan. If it does not move easily, add a little more pasta water and toss it a few times over the steam to help melt the cheese.
- 11
Serve the pasta on a plate, topped with leftover cheese sauce and some black pepper.
Heads up — we had to guess a little:
- The quantity for black pepper and pasta water is inferred based on typical usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Vincenzo's Plate’s original video on YouTube. Follow them there — it’s their dish.
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