What type of pasta should I use for Cacio e Pepe?

Use a high-quality spaghetti, preferably bronze-dyed, for better texture and sauce absorption.

How long do I cook the spaghetti?

Cook the spaghetti for 12 minutes, stirring occasionally.

Why is it important to toast the black peppercorns?

Toasting the black peppercorns releases their flavor and enhances the overall taste of the dish.

Traditional Cacio e Pepe Recipe

Name: Traditional Cacio e Pepe Recipe
Total time: 20 min
Yield: 2-3
Ingredients: 100 g spaghetti (Use a high-quality pasta, preferably bronze-dyed.); 4 oz Pecorino Romano cheese (Grated finely for best melting.); 1 tsp black pepper (Freshly ground for best flavor.); 1 pinch salt (Just a pinch in the pasta water.); 1 cup pasta water (Reserved from cooking the pasta.)

CChef Jean-PierreYouTube20 minutesserves 2-3

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Original video by Chef Jean-Pierre on YouTube13:26

About this recipe

Cacio e Pepe is a classic Italian pasta dish that showcases the beauty of simplicity with just three main ingredients: pasta, Pecorino Romano cheese, and black pepper. This recipe by Chef Jean-Pierre emphasizes the importance of quality ingredients and precise technique to achieve a creamy sauce without any cream. It's a dish that celebrates the rich flavors of cheese and pepper, making it a favorite among pasta lovers.

While it may seem straightforward, mastering Cacio e Pepe can be tricky. The key lies in controlling the temperature of the cheese to prevent it from breaking down. Chef Jean-Pierre guides you through the traditional method to ensure you get it just right.

Ingredient notes

Use a high-quality pasta, preferably bronze-dyed spaghetti, for better texture and sauce absorption.
Grate the Pecorino Romano cheese finely for the best melting results.
Use freshly ground black pepper for optimal flavor.
Add just a pinch of salt to the pasta water since Pecorino Romano is already quite salty.

Tips from Chef Jean-Pierre’s video

Toast black peppercorns in a dry frying pan until fragrant to enhance their flavor before adding them to the dish.
Reserve pasta water before draining the spaghetti; this starchy water is crucial for creating the creamy sauce.
Make sure to grate the cheese finely; larger pieces won't melt properly and can cause the sauce to separate.

Good to know

How many servings does this recipe make?: This recipe serves 2-3 people.
What type of pasta should I use for Cacio e Pepe?: Use a high-quality spaghetti, preferably bronze-dyed, for better texture and sauce absorption.
How long do I cook the spaghetti?: Cook the spaghetti for 12 minutes, stirring occasionally.
Why is it important to toast the black peppercorns?: Toasting the black peppercorns releases their flavor and enhances the overall taste of the dish.

No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.

The recipe

Serves 2-3Time 20 minutes

Ingredients

100 g spaghetti — Use a high-quality pasta, preferably bronze-dyed.
4 oz Pecorino Romano cheese — Grated finely for best melting.
1 tsp black pepper — Freshly ground for best flavor.
1 pinch salt — Just a pinch in the pasta water.
1 cup pasta water — Reserved from cooking the pasta.

Steps

1
Boil water in a pan and add a pinch of salt for the pasta.
2
Toast black peppercorns in a dry frying pan until fragrant.
3
Add spaghetti to the boiling water and cook for 12 minutes, stirring occasionally.
4
Reserve 1 cup of pasta water before draining the spaghetti.
5
In a bowl, combine the drained spaghetti with the reserved pasta water, grated Pecorino Romano cheese, and toasted black pepper.
6
Toss the mixture until the cheese melts and creates a creamy sauce.