How to Make Authentic Roman Cacio e Pepe (okay fine, with a twist)
A true-blue classic, this Roman Cacio e Pepe recipe honors authenticity in its preparation and three-ingredient method. I give it my own spin by oven-toasting the noodles before boiling them, which adds a nutty depth of flavor to the finished dish. That said, it’s totally optional.
- Yield: Serves 4 as a side, 2 as a main 1x
Ingredients
Units
Scale
- 2/3 pound spaghetti or similar long noodle (about 2/3 of the package usually; this is the time to pick a quality brand)
- Salt, as directed/needed
- 1 tablespoon of whole black peppercorns crushed (see note 1)
- 3 cups finely grated Pecorino Romano cheese
Instructions
- Preheat oven to 375 degree F. Put the spaghetti on a large baking sheet, spread out as much as possible. Oven-toast until deeply golden browned, but not burned; about 7 to 8 minutes (just keep an eye on it, you’ll smell it when it’s ready).
- Add just enough water to a large pot to fully submerge your pasta (we’re shallow boiling). Bring to a boil and season lightly with salt – not too much, as the pecorino is quite salty. Boil the toasted pasta for one minute less than the “al dente” time given on the package directions (usually about 9 or 10 minutes). RESERVE ABOUT 2 CUPS OF THE COOKING LIQUID.
- Place a large skillet over medium heat and add 2 teaspoons of the ground/crushed peppercorns. Stirring, let the pepper dry-toast for one minute. It can burn so a minute is all you need.
- Add 1 ladle full of the reserved starchy water to the pepper and stir. Add the pasta, and stir/toss to help it finish cooking all the way through; takes a couple of minutes. Turn off the heat.
- Put the finely grated pecorino in a bowl and add a ladle of the starchy water, stirring to form a smooth, thin mixture. Add this cheesy mix to the pasta and Stir! Stir! Stir to meld it all together, and keep stirring until it’s super creamy. Taste and add a pinch of salt, if you think it needs it. There will likely be some cheesy clumps – I think this is just great. Hard to completely avoid, honestly.
- Serve right away, with a heap of extra grated cheese on top.
Notes
For the Peppercorns: I crush my peppercorns in a mortar and pestle (if I can find mine), or just on a rimmed baking sheet, using a heavy implement such as the bottom of a heavy pint glass or rolling pin. There’s no “right” way to crush peppercorns, but there are several ways that I tend to lean on. The baking sheet + heavy glass is usually the winner.