Roman Cacio e Pepe
Cacio e Pepe is a Roman classic made with just pasta, Pecorino Romano, and freshly cracked black pepper. Simple, bold, and timeless — this version includes both the traditional preparation and a slightly modern twist for an extra silky finish.
Italian Translation: [none] Cacio e Pepe
Region of Origin: Lazio
Wine Pairing Suggestion: A classic, local, Roman white like Frascati Superiore
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
Cacio e Pepe is beautifully simple — pasta, Pecorino, and black pepper. That’s it.
The first time I made it, I was distracted, and it didn’t quite come together. But that’s part of its charm. It’s a dish that rewards attention and invites you to slow down.
What You’ll Need to Make ROMAN CACIO E PEPE:
- Bucatini
- Pecorino Romano Cheese
- Pepper, freshly cracked
- Additional Ingredients for the Modern Version (additions for a little silkier texture):
- Unsalted Butter
- EVOO
- Parmesan cheese
Equipment & Tools for ROMAN CACIO E PEPE:
- Large Pasta Pot
- Large Saucepan
- Tongs
- Ladle and carving fork for plating
How to Make ROMAN CACIO E PEPE:
Step 1: Boil the Pasta Water.
Bring 4–5 quarts (16–20 cups) of water to a rolling boil. Salt generously (about 1–1½ tablespoons sea salt). Add the bucatini and cook 2 minutes less than package instructions, until very al dente.
Step 2: Toast the Pepper.
Traditional Version: Heat a large saucepan over medium heat for 2 minutes. Add freshly cracked pepper and toast for 1 minute, until fragrant. Modern Version (for silkier texture): Heat olive oil and butter in a large saucepan over medium heat. Add cracked pepper and cook for 1–2 minutes, until aromatic.
Step 3: Create the Emulsion Base.
Add ¾ cup of hot pasta water directly to the saucepan with the pepper. Reduce heat to medium-low. Reserve another ½ cup pasta water in case you need it later. Finish Cooking the Pasta in the Sauce: Transfer the bucatini directly into the saucepan using tongs. Toss continuously for about 2 minutes to finish cooking in the starchy water.
Step 4 Add the Cheese (Off Heat!).
Remove the pan from heat. Add Pecorino (and Parmesan if using) ⅓ cup at a time, tossing vigorously after each addition. If the sauce tightens too much, add a splash of reserved pasta water and continue tossing until glossy and creamy.
La Tocco Finale (“The Final Touch”):
Serve Immediately: Twirl into bowls using tongs and a carving fork. Finish with extra Pecorino and freshly cracked pepper.
How to Serve ROMAN CACIO E PEPE:
- Serve immediately — this pasta waits for no one.
- Garnish with extra cracked pepper. Add a parmesan crisp on the side for texture contrast.
La Vita, Simplified:
- Key Tip: Finely grate Pecorino — the finer it is, the smoother the emulsion.
- Do NOT add cheese over high heat (it will clump)
- Do NOT use pre-shredded cheese
- Do NOT skip reserving pasta water
- If Sauce Clumps: Add a tablespoon of warm (not boiling) pasta water and toss off heat
ROMAN CACIO E PEPE
Equipment
- Large Pasta Pot
- Large Saucepan
- Tongs
- Ladle and carving fork for plating
Ingredients
Traditional Version
- ½ pound Bucatini
- 1 cup Shredded Pecorino Romano Cheese
- 1 ½ teaspoons Pepper - freshly cracked
Modern Version- optional additions for a little silkier texture:
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons EVOO
- ¼ cup Parmesan cheese
Instructions
- Boil the Pasta Water: Bring 4–5 quarts (16–20 cups) of water to a rolling boil. Salt generously (about 1–1½ tablespoons sea salt).
- Add the bucatini and cook 2 minutes less than package instructions, until very al dente.
- Toast the Pepper Traditional Version: Heat a large saucepan over medium heat for 2 minutes. Add freshly cracked pepper and toast for 1 minute, until fragrant.
- Modern Version (for silkier texture): Heat olive oil and butter in a large saucepan over medium heat. Add cracked pepper and cook for 1–2 minutes, until aromatic.
- Create the Emulsion Base: Add ¾ cup of hot pasta water directly to the saucepan with the pepper. Reduce heat to medium-low. Reserve another ½ cup pasta water in case you need it later.
- Finish Cooking the Pasta in the Sauce: Transfer the bucatini directly into the saucepan using tongs. Toss continuously for about 2 minutes to finish cooking in the starchy water.
- Add the Cheese (Off Heat!): Remove the pan from heat. Add Pecorino (and Parmesan if using) ⅓ cup at a time, tossing vigorously after each addition. If the sauce tightens too much, add a splash of reserved pasta water and continue tossing until glossy and creamy.
- Serve Immediately: Twirl into bowls using tongs and a carving fork. Finish with extra Pecorino and freshly cracked pepper.
- Buon Appetito.
Notes
- Serve immediately — this pasta waits for no one.
- Garnish with extra cracked pepper. Add a parmesan crisp on the side for texture contrast.
- Key Tip: Finely grate Pecorino — the finer it is, the smoother the emulsion.
- Do NOT add cheese over high heat (it will clump)
- Do NOT use pre-shredded cheese
- Do NOT skip reserving pasta water
- If Sauce Clumps: Add a tablespoon of warm (not boiling) pasta water and toss off heat
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