An authentic cacio e pepe recipe is so simple, the whole dish is only 3 ingredients! Made with pecorino romano, black pepper and pasta, this recipe is the traditional one you’ll find in any Roman restaurant.
Cacio e pepe. One of the four roman pastas, which also includes carbonara, pasta amatriciana and pasta alla gricia. It’s creamy, and only requires 3 ingredients.
It sounds simple, but sometimes, the most simple recipes require the best techniques. And the more simple the recipe, the higher the quality the ingredients need to be. A cacio e pepe is no exception to these rules.
One of the secrets (there are many!) to a classic 3-ingredient cacio e pepe is starch. Getting a good amount of starch from the pasta water and pasta itself, via a process called risottare, is key to a creamy final sauce. It helps the sauce to not clump, and achieve that beautiful silky texture. I followed the method from this video, which is in Italian, but even if you just watch it, it’s very helpful to see the technique in action.
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🍲 What is it?
It’s a pasta that originated in Rome. The sauce is made from two ingredients: cacio (cheese, specifically pecorino romano), and pepe (pepper). The pecorino, pepper and starchy pasta water combine to make a beautiful creamy sauce.
Spaghetti are traditionally used in an authentic cacio e pepe, but that doesn’t mean you can’t use other pastas like bucatini, or even a short pasta like rigatoni.
Cacio in Italian means “cheese,” but so does the word formaggio. Cacio is used as a more familiar term, and used more the further south you go in Italy, while “formaggio” is a more general term.
What it does not contain
Despite the simplicity of this dish, there are many recipes out there that add butter, olive oil, or even cream to a cacio e pepe. But believe it or not, an authentic cacio e pepe does not contain butter, olive oil or cream!
🧀 What type of pecorino to use
The pecorino used in a cacio e pepe is crucial to the success of this dish. I’ve tried this recipe with different types of pecorino, and have failed with some, and have had success with others.
The recipe did not turn out (ie. the sauce turned out clumpy/curdled), when I used a domestic romano cheese. The sauce was a success when I used a pecorino romano from Italy. Pecorino romano has a DOP designation, and can only be made in Lazio, Tuscany and Sardinia. This article goes into more detail.
Pecorino romano is made with sheep’s milk (pecora means “sheep”), while romano is made from cow’s milk.
How to identify pecorino romano
- It usually has a black rind on the outside
- The package will have the “DOP” seal/designation on it
- It will be made of sheep’s milk, NOT cow’s milk
♨️ How to make it – step by step
In a pot, bring water to boil. Make sure the water doesn’t fill the pot – it should be shallow. Lightly salt the water when it comes to a boil.
In the mean time, finely grate the pecorino (photo 1)
With a mortar and pestle, grind up the peppercorns to a fine consistency. Set 1.5 tsp of the pepper aside- this is the pepper you will be using (photo 2)
Add the spaghetti to the boiling water and cook it for half of the amount of time indicated on the box. It will finish cooking in the pan (photo 3)
While the pasta is cooking, heat a stainless steel pan over medium heat. Add the 1.5 tsp of pepper and toast it, maximum one minute. You should smell the aroma of black pepper, but don’t burn it (photo 4)
Once the pepper is toasted add a ladle of pasta water to the pan (photo 5)
Boil the pasta for half the amount of time that the package indicates (eg. if it says, 10 minutes on the package, boil it for 5 minutes). Add the pasta to the pan (it will finish cooking in the pan – this process is called “risottare” (photo 6)
Over medium heat, let the pasta finish cooking in the pan. Move it around with tongs, and by shaking the pan when it is cooking. Add pasta water as needed. The point is to get the starch to release into the pan. You want there to be a little bit of starchy liquid left in the pan. This is what helps form the cream.
While the pasta is cooking in the pan, add a small amount of pasta water to the grated pecorino. With a fork, mix the pasta water in until the mixture forms a paste. Set it aside (photo 7)
When the pasta is al dente, remove the pasta from the heat. Wait 30 seconds, and add the pecorino mixture to the pan (photo 9), and stir quickly with tongs.
A beautiful creamy consistency should form between the pecorino and the starchy liquid in the pan (photo 10)
Plate, and spoon the creamy sauce on top. Add more fresh pepper if desired. Enjoy your cacio e pepe!
💭 FAQs
Believe it or not, the beautiful creamy consistency of the sauce (called a cremina in Italian), is NOT achieved with cream, but by the combination of pecorino romano and the starchy pasta water. Letting the pasta finish cooking in the pan is also crucial. When the pasta is cooking in the pan, the pasta releases a lot of starch, contributing to the creaminess of the sauce.
Why does cacio e pepe clump?
Cacio e pepe is notorious for having the sauce clump or curdle, and not come out smooth and silky. It is so notorious for this clumping that people have come up with their own methods, including beginning the sauce with cold water, or, using butter or olive oil (*gasp*), to aid in the amalgamation of the sauce.
This recipe doesn’t use any of those fancy (or non-authentic) techniques. But here are a few reasons why cacio e pepe can clump:
Using a domestic romano, instead of a pecorino romano
Not letting the pasta finish cooking in the pan, and not allowing it to release enough starch
Not using a bronze die extruded pasta (this is a high quality pasta that releases a lot of starch)
Grating the pecorino thickly instead of finely
Can you make cacio e pepe ahead of time?
As much as I’d like to say yes, the answer is no. Cacio e pepe is a dish that needs to be made on the spot, and served right away. Even if it sits for just a little bit, it will start to dry out. And it just won’t be the same if it’s reheated. But there’s really no need to make it in advance, because it literally takes 20 minutes to make!
👩🏻🍳 Top tips
- Ensure to finely grate the pecorino. This will help help ensure that when the paste is formed, clumps will not form. I used a microplane to grate the pecorino.
- It is better to weigh the pecorino romano out instead of using cups measurements. The way the cheese is grated will affect the cup measurements, and too much cheese may end up being used. If you have a kitchen scale, weigh the pecorino out and this will give you a better measurement/result.
- The water in the pot where the pasta boils must be very shallow (ie. a lot less than normal). This helps to make the pasta water extra starchy, which is very important in an authentic cacio e pepe recipe.
- Since there are so few ingredients in this dish, using fresh peppercorns and grinding them up is important. You will get the best flavor this way.
- Usually, pasta water should be salted heavily. For this recipe, I salt the pasta water lightly, because the pecorino is already very salty.
- Cook the pasta in boiling water for about half the amount the amount of time that the package calls for. The pasta will finish cooking in the pan (a process called matecatura), so if it boils too much, it will cook too quickly in the pan and not release enough starch.
- When pasta is cooking in the pan, ensure to move it around constantly. This will help it release its starch.
- Cook the pasta in the pan until al dente.
- When pecorino paste is added to the pasta, mix it in quickly.
- Pasta to use: spaghetti is traditional, but you can also use bucatini, or if you prefer short pasta, rigatoni, mezze maniche, or casarecce or penne work too.
- Be sure to use a bronze-die extruded pasta, as this is a high quality pasta and will release more starch.
🍝 More authentic Italian pasta recipes
- Authentic Carbonara Recipe
- Clam Pasta (Spaghetti Alle Vongole)
- Eggplant Pasta with Tomato and Mozzarella
If you’ve tried making this Authentic Cacio e Pepe Recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Recipe
Authentic Cacio e Pepe Recipe
A cacio e pepe is so simple, the whole recipe is 3 ingredients! Only pecorino romano, black pepper and pasta, this recipe is the traditional one you'll find in any Roman restaurant.
Ingredients
- 1/2 tbsp whole black peppercorns
- 2 1/2 cups (100g) pecorino romano finely grated
- 250 g spaghetti
- salt for the pasta water
Instructions
-
In a pot, bring water to boil. Make sure the water doesn't fill the pot – it should be shallow (ie. a lot less than the normal amount of water you would use to boil pasta). Lightly salt the water when it comes to a boil.
-
In the mean time, finely grate the pecorino.
-
With a mortar and pestle, grind up the peppercorns to a fine consistency. Set 1.5 tsp of the pepper aside- this is the pepper you will be using.
-
Add the spaghetti to the boiling water and cook it for half of the amount of time indicated on the box. It will finish cooking in the pan.
-
While the pasta is cooking, heat a stainless steel pan over medium heat. Add the 1.5 tsp of pepper and toast it, maximum one minute. You should smell the aroma of black pepper, but don't burn it.
-
Once the pepper is toasted add a ladle of pasta water to the pan.
-
Boil the pasta for half the amount of time that the package indicates (eg. if it says, 10 minutes on the package, boil it for 5 minutes). Add the pasta to the pan (it will finish cooking in the pan – this process is called "risottare"
-
Over medium heat, let the pasta finish cooking in the pan. Move it around with tongs, and by shaking the pan when it is cooking. Add pasta water as needed. The point is to get the starch to release into the pan. You want there to be a little bit of starchy liquid left in the pan. This is what helps form the cream.
-
While the pasta is cooking in the pan, add a small amount of pasta water to the grated pecorino. With a fork, mix the pasta water in until the mixture forms a paste. Set it aside.
-
When the pasta is al dente, remove the pasta from the heat. Wait 30 seconds, and add the pecorino mixture to the pan, and stir quickly with tongs. A beautiful creamy consistency should form between the pecorino and the starchy liquid in the pan.
-
Plate, and spoon the creamy sauce on top. Add more fresh pepper if desired. Enjoy your cacio e pepe!
Recipe Video
Recipe Notes
- Ensure to finely grate the pecorino. This will help help ensure that when the paste is formed, clumps will not form. I used a microplane to grate the pecorino.
- It is better to weigh the pecorino romano out instead of using cups measurements. The way the cheese is grated will affect the cup measurements, and too much cheese may end up being used. If you have a kitchen scale, weigh the pecorino out and this will give you a better measurement/result.
- The water in the pot where the pasta boils must be very shallow (ie. a lot less than normal). This helps to make the pasta water extra starchy, which is very important in an authentic cacio e pepe
- Since there are so few ingredients in this dish, using fresh peppercorns and grinding them up is important. You will get the best flavor this way.
- Usually, pasta water should be salted heavily. For this recipe, I salt the pasta water lightly, because the pecorino is already very salty.
- Cook the pasta in boiling water for about half the amount the amount of time that the package calls for. The pasta will finish cooking in the pan, so if it boils too much, it will cook too quickly in the pan and not release enough starch.
- When pasta is cooking in the pan, ensure to move it around constantly. This will help it release its starch.
- Cook the pasta in the pan until al dente.
- When pecorino paste is added to the pasta, mix it in quickly.
- Pasta to use: spaghetti is traditional, but you can also use bucatini, or if you prefer short pasta, rigatoni, mezze maniche, or casarecce or penne work too. Also be sure to use a bronze-die extruded pasta, as this is a high quality pasta and will release more starch.
