ROMAN CACIO E PEPE
Learn how to make authentic Roman Cacio e Pepe with Pecorino Romano, black pepper, and starchy pasta water; plus a modern variation for an even silkier sauce.
Equipment
- Large Pasta Pot
- Large Saucepan
- Wooden Spoon
- Tongs
- (Optional) Ladle & Carving Fork for plating
Ingredients
Traditional Version:
- ½ pound Bucatini
- 1 cup Pecorino Romano Cheese - grated
- 1 ½ teaspoons Freshly Cracked Pepper
Modern Version (optional additions for a silkier texture):
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ cup Parmesan Cheese - grated
Instructions
Cook the Pasta:
- Bring 4–5 quarts (16–20 cups) of water to a rolling boil in a large pot.
- Add 1–1½ Tablespoons sea salt and cook the pasta 2 minutes less than the package directions.
While the Pasta Cooks, Prepare the Sauce:
- Traditional Sauce: Toast the Pepper: Heat a large sautè pan over medium heat for 2 minutes. Add freshly cracked pepper and toast for 1 minute, until fragrant.Modern Sauce: Heat olive oil and butter in a large sautè pan 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 to the sautè pan with the pepper. Reduce heat to medium-low.
Combine Pasta & Sauce:
- Reserve another ½ cup pasta water, then drain the pasta.
- Add pasta to pepper sauce.
- Toss for 2 minutes using tongs until the pasta is coated and fully cooked.
- Remove the pan from heat. Add cheese ⅓ cup at a time, tossing vigorously after each addition. -- If the sauce tightens too much, add splashes of the additional reserved pasta water and continue tossing until glossy and creamy.
- Serve Immediately with extra Pecorino and freshly cracked pepper.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Remove the pan from the heat before adding the cheese to prevent clumping.
- Serve immediately with extra Pecorino Romano and freshly cracked black pepper.
- Michelle’s Kitchen Recommendations:
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