Pasta
Cacio e Pepe
⏱ 20 min
👤 Serves 2
🔥 620 kcal
📊 Medium
Three ingredients. Twenty minutes. One of Rome's most loved pasta dishes. Cacio e Pepe is deceptively simple — the technique is everything. Done right, it's silky, peppery, and utterly unforgettable.
The starchy pasta water is your secret weapon. Never drain it all away — it's what makes the sauce emulsify into something magical.
Toast cracked black pepper in a dry, wide pan over medium heat for 1 minute until fragrant. Remove half to a bowl, leave the rest in the pan.
Cook pasta in well-salted boiling water until 2 minutes before al dente. Reserve at least 1 cup of pasta water — this is crucial.
Add a ladle of pasta water to the pepper pan. Let it bubble. Add the drained pasta and toss vigorously over medium heat for 1 minute.
Remove pan from heat. Add cheese gradually, tossing rapidly and adding pasta water splashes to achieve a glossy, coating sauce. Work quickly.
Plate immediately with reserved pepper and extra Pecorino. Eat at once — this dish waits for no one.
