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.
Jump to:
🍲 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.
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 teaspoon 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 teaspoon 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
Ingredients
- ½ tablespoon whole black peppercorns
- 2 ½ 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 teaspoon 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 teaspoon 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.
Robert Leffel says
Fabulous!
Pina says
Thank you so much Robert!
Susanna says
What a wonderful article. I love the explanations, definitions (pecora means “sheep”) as I read along. The video reference is a hidden gem I hope others will find insightful. Thank you for sharing all the tips and tricks. I can't wait to try making this dish.
Pina says
Thank you so much Susanna! Yes I trey my best to be very thorough and give my readers the best chance of making it successfully - something I try to do with all my recipes! Please let me know how it turns out.
-Pina
Ashley DeAngelis says
I have made this recipe 3 times and each time my cheese just forms huge clumps. I can’t get the creamy sauce. What am I doing wrong??
Pina says
Hi Ashley! I'm sorry it's not turning out!
I'm sure you're following the tips in the post to grate the pecorino finely and use a pecorino romano (with the black rind), not a domestic romano. Also ensure that you're cooking the pasta in the pan for awhile so it releases a lot of starch - this will help form the cream.
If it's not working after you do all this, I would try changing to a different pecorino romano and see if that makes a difference. I hope this helps! Please let me know how you make out.
Ashley DeAngelis says
Ok I may be using the wrong Romano cheese - I will definitely double check that!
How long should I be cooking the pasta in the plan before you add in the cheese?
Thank you for your help!!
Pina says
No problem! I want you to get it! I know it can be frustrating.
If the cooking time on the pasta package is 10 minutes for example, I would cook the pasta for 5-6 minutes in the boiling water. Then transfer to the pan and cook for the remainder (until it's at the consistency you want to eat it at, for me, that's al dente - I always taste it to see). I have found that in the pan, I need to cook it for at least another 5-10 minutes to get it to a nice al dente. the total cook time between in the boiling water and in the pan always ends up being more than the package cook time for me. Hope that helps!
MICHAEL MAGGS says
How much water should you ladle into the pan after toasting the pepper (my ladle is a full cup)? Then, should you add more than what hitches a ride on the pasta when adding it to the pan?
Pina says
Hi Michael, after toasting the pepper you can add about 3/4 of the ladle of water. Yes you will most likely need to add more water once you add the pasta in. I typically add pasta water a few times once I add the pasta in. Just make sure to leet the pasta absorb before adding more. Do this until it's al dente.
Hope this helps!
Robby T says
The other main reason the pecorino clumps is that the pan (and the pasta) is too hot. Hot in this case means over 70°C. Let it cool substantially before you add the pecorino mix. In my experience, this matters more than whether the Pecorino is DOP or not. You can use DOP PR and still get clumping.
Barry Frangipane says
Grazie mille! La proverò subito! Hai provato pecorino sardo, o fiore sardo?
Grazie ancora, da Pieve di Teco (IM)
Pina says
Ciao Barry! No, non l'ho mai provato con il pecorino sardo, uso sempre pecorino romano.
Ro DiBartolomeo says
Very much looking forward to making this since it is one of my favorite dishes.
Question: if I double the recipe, does that mean I’m adding 5 cups of grated cheese?
Pina says
Hi Ro! Yes, technically it would be 5 cups of cheese. I grate my cheese with a microplane, so when I put it in the measuring cup, I don't pack it down, so it's not a dense 5 cups, if that makes sense? The pecorino isn't packed in there.
You could probably get away with 4 cups too, it just won't be as creamy, but it will still be good.
I know it sounds like a lot, but once you add the pasta water to make it into a paste, it shrinks down a lot, so that's something to keep in mind too.
I hope this helps! And let me know how it turns out!
-Pina
Greg Sav says
There is some misleading information in the picture where you describe the difference between imported and domestic. A black wax or coating over the rind indicates a few DOP varieties, by and large most DOP pecorino romano imports look exactly like the one you said was domestic. If you look closer at the rind on the lower image you will see the words "Pecorino Romano" and a symbol of a sheep's head. These are imported from Sardinia.
You should have wondered why the word pecorino was on it after you correctly stated that there is no domestic pecorino romano as all romano in the US is made from cow's milk, not sheep's.
Pina says
Hi Greg - thanks for the info. When I was at my local Italian deli, I asked the difference between the black rind pecorino and the one with the white rind, and they said the white rind was domestic. Not sure why they would say that? It wasn't wrapped in its original wrapper, the deli wraps it individually, and I was unable to look for DOP symbol, product of Italy markings etc.
Joan Powell says
Quick tip for finely grated cheese:rub inside of blender with cooking spray. Cut block of cheese into 1/2 in. cubes. Grind into 1/2 cup amts. Perfect consistency.
Jay says
Just finished this dish and it was AMAZING! The detailed directions were spot on. Can’t wait to try it again with homemade pasta!
Julian says
Hi Pina,
I've followed your recipe to the letter and it turned out great, no clumps or anything. I'd be pretty happy with myself for getting it so right on first try, but really you deserve the credit because the recipe is so well written. I especially liked all the detail in the "recipe notes", your discussion of the ingredients, and your mentions of what the various processes involved are called in Italian. I will make sure to check out all your other recipes.
The only thing I was wondering about is the amount of pepper. I've doubled the recipe and used one whole tablespoon of peppercorns for 500g of spaghetti, which I think translates to three teaspoons of ground pepper (a bit less actually because once ground, the pepper takes up less volume.) This is what the recipe calls for, right?
Maybe the black peppercorns I've used were more potent than normal but the dish pretty much tasted only like pepper, it was quite hard to make out the taste of the pecorino in the background (I used this kind: https://www.pinnaformaggi.it/en/products/gran-pecorino-riserva/).
Maybe I toasted the pepper for too long or too hot? I didn't use a timer but I don't think it was much longer than one minute, and it didn't taste burnt at all -- just too intense for my taste, and I do like pepper.
But maybe that's what the dish is? I have to admit that I've never tried Cacio e Pepe before. Would you have some advice for next time I try this recipe?
Thanks & Grazie
Julian
Pina says
Hi Julian! Thanks for making the recipe. Sorry it was too peppery. I would try reducing the amount of pepper used next time. Hope that helps!
jay gould says
recipe sounded authentic and the explanations "spot on"; HOWEVER, your recipe calls for 2 1/2 Cups of pecorino romano which u write is the equivalent of 100g???? 1 U.S. cup of grated cheese = ~83g; 1 Metric cup of grated cheese = ~88g; therefore, 2.5 cups of pecorino romano would = ~213g, more than twice the amount in your conversion of cups-to-grams!! no wonder those trying to follow your recipe not able to replicate - u should either update, or explain the difference. AND, still leaves the question: what IS the proper amount of pecorino romano in this/your recipe???
Pina says
Hi Jay, thanks for your comment and question. To answer your question, I will direct you to the recipe notes section where this is explained. Here is the note:
“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.”
Also there are many people in the recipe comment section that have been able to replicate the recipe with great success.
All the best,
Pina
jay gould says
thanks for response, guess i misinterpreted how 2 1/2 cups (100g) is actually supposed to = 212g, but as u write, your recipe has been successfully replicated, regardless.
Jennifer McEllen says
Hi Pina!
While I only made a half portion of this recipe, it was sublime! I did use 1 teaspoon of pepper, which was perfect for my taste. In fact, this may have turned out better than the one I had in Rome this past October. 😉 I can’t wait to try more of your recipes!
Grazie mille!
Jennifer
Pina says
Wow! Thanks so much Jennifer. What a compliment. I'm so happy you liked it.
Jock says
Cacio e Pepe is a favorite in our house. I have made it following several different methods/recipes, mostly adding dairy “safety nets”. I made this for dinner tonight and it is by far the the best and the simplest to prepare. I use the risottare method to create the creamy texture in carbonara too, so luckily I am quite familiar with it. Thank you for your very comprehensive and informative post.
Jock says
I made this again last night and the first time was not a fluke; it really is simple and delicious! I do have a question though…
You refer to the process of finishing cooking the pasta, risotto style in the skillet as risottare (a reference to the risotto style, perhaps? Google Translate wasn’t much help here) and again as mantectura which translates, I believe to creaming. Are the two terms used interchangeably?
Best regards!
Pina says
Hi Jock, thanks for your question. It should be risottare! I will make that change.
Pete says
Hi Pina, I just wanted to say thank you for this post. I've been working on perfecting cacio e pepe for a couple of years. I've looked at countless recipes and videos but found I had hit a wall. Your notes addressed every issue I had. It's a really helpful. Brava. Grazie mille.
Cheers, Pete.
Gold Coast, Australia.
Pina says
Hi Pete! I'm so glad you enjoyed it. I had a hard time making cacio e pep for the longest time so I know how it feels!
Thanks again.
Dennis says
Hi Pina, love Cacio e Pepe, but I’m still struggling to get a real creamy sauce. It either ends up very watery or clumps. Question: how much liquid should be in the pan when you add the grated cheese? Is the key whipping the cheese into the pasta, or am I using the wrong ingredients?
Pina says
Hi Dennis!
Sorry it's not turning out, I know if can be frustrating. I would say a few tbsp of pasta water should be left in the pan before adding the cheese.
What has helped me is trying a different pecorino romano - sometimes even though I use authentic pecorino romano, it still doesn't turn out and it clumps, when I use a certain one. I would change the pecorino romano you're using and see if that helps. Keep me updated!
Pina
Marissa V Perez says
Hi! I am making this today and just want to confirm (I’m horrible at math) that for a serving of 16 people, I need 20 cups/5lbs of pecorino, which should weigh out to 1800 grams once grated?
Pina says
Hi Marisa! The recipe is for 2 people at the moment, so for 16 people, you would need to multiply everything by 8. So once grated you would need 800 grams of pecorino once it’s grated.
Marissa says
Thank you so much for the speedy response! Glad I asked since my conversions were so off. I will report back when I’m finished - fingers crossed
Lucy says
Hi Pina,
Love your recipe! It worked so well for me and was really simple to follow 🙂 Was just wondering, if you're using fresh pasta instead of dried, how long would you cook the pasta in the pot for? As fresh pasta often only takes 3-4 minutes to cook in the pot, I am unsure about the timing of using the pot and the pan in order to get enough starch out of it for the sauce?
Thanks heaps!
Lucy
Pina says
Hi Lucy! I have never tried the recipe with fresh pasta before, but I would only cook it for 1 minute or max 2 mins in the water then transfer it to the pan.
Hope that helps! Let me know how it works out.
Pina
Christine says
Just got back from a trip to italy and I was dying to replicate the cacio e pepe I had in Rome. This recipe was amazing and it tasted just like the restaurant in Rome. I did use homemade pasta which made it even more amazing. Thank you!
Cindy says
Amazing! Weighed everything on scale no measuring cups needed! Followed recipe to a T and it is spot on!!!! Felt like I was dining in Little Italy!!!! Thank you for all of the tips and side notes! Will definitely be making this again!! Sauce came out velvety smooth! Perfect bite of pepper.
Effie says
Made a cacio e pepe recipe in the past and could honestly not understand why people would always rave about it (as a dish, in general) and then I tried THIS recipe and it was finally made clear to me. Three ingredients and a little pasta water can make a exceptionally tasty meal! This version is going on the list of recipes I make on repeat! Soooooo good!!!
Pina says
Yay! Thanks Effie! I am SO GLAD you liked it.
It’s a great one isn’t it?
-Pina
David Horton says
Thank you! I’d tried several other recipes/methods with little success (clumpy pecorino!). I was determined to keep going with an authentic recipe, rather than adding oil/butter. I came across your recipe and watched the video you linked to. Made it tonight and it came out perfectly with a lovely smooth and creamy sauce. Thanks again!
Pina says
David, thank you. for your beautiful review! Yes it is quite amazing you finally get it (it's not easy!). I'm so glad you liked it.
-Pina
Jeanine says
Made this for the first time tonight at my husband’s request. Made fresh pasta and boiled the pasta in about an inch or two of water in a chicken fryer for a couple of minutes while the pepper was toasting. Micro-planed (key) the cheese and scooped out as much of the pasta water as needed to make the paste then put the pepper and cheese paste in the pasta and cooked and mixed for another three or four minutes. Great one-pot meal. My husband and son both loved it! (Me too!) Keeper.
Danielle Czajkowski says
This is the recipe I NEEDED! I am obsessed with authentic Cacio e Pepe, and I’ve been trying for months to perfect my technique to no avail…. Until I found your recipe! I watched the risottare technique video, then I went and purchased imported pecorino Romano…. Omg, WHAT A DIFFERENCE!!!! It turned out far better than it ever has before, and it was absolutely amazing… SO delicious! I can’t thank you enough for posting this recipe (along with all of the other helpful tips/techniques)… soooo helpful!
David Coxon says
I make a great carbonara, which I mostly use pecorino for as I find the sauce less rich than parmesan. I add maybe 15% parmesan.
I have 50/50 success with C&P and this article will hopefully rectify why! Otherwise, I make it the same. As with carbonara l, you have to left the heat dissipate after the pasta cooks or it will curdle.
Great tip re finish in the pasta in the pan and cook with less water! Can't wait to try. Wonderful detailed recipe which is 10/10. Well done
Krista says
I have tried SO many Casio e Pepe recipes and none of them ever gave me the same results I had in Rome. This recipe is PERFECTION. Thank You! My search is over.
Pina says
Hi Krista! I'm so glad you liked it!
-Pina xo
Mario M says
Great article!
Is there a method for fresh pasta? My spaghetti cooks in one minute or so and I wonder if there is a different approach for fresh.
Pina says
Hi Mario! I've never tried this recipe with fresh pasta - but you can try the same method (let the pasta boil for less time than you usually would) then transfer to the pan and add the pecorino/pasta water mixture.
Let me know how it turns out!
-Pina
MICHAEL MAGGS says
Hey there,
I love your site!!!!! Finally nailed it without clumping....
Quick question: one thing that baffles me is how to adjust serving size from the posted recipe. I noticed that the ounces change when shifting to 2 people but the grams don't (and you recommend weighing in grams. 2 1/2oz for 250G of pasta seemed like a lot. Or maybe it's not? Your thoughts?
Pina says
hi Michael, that's great! Glad you got it without clumping.
The amount of grated pecorino for 2 people should be 100 grams of pecorino. Does that answer the question? Let me know if I can provide further clarification!
-Pina
MICHAEL MAGGS says
Hi! Yes it does. I meant to write 2 /12 CUPS in my original question LOL. 2 1/2 cups of grated cheese yields more a little more than 250G. Thanks so much!
I DO believe the secret to no clumps is having jazz hands in all of the stirring and mixing!
Thanks for responding!!!!
John says
Hi,
I'm confused about the amount of water. Is the one ladle of water all you need? Do I strain the shallow water from the pasta pot and just add the pasta or do I add the whole pot, water and pasta, to the pan?
Pina says
Hi John, thanks for your question.
You will need more than one ladle of pasta water. You add the first ladle after the pepper is done toasting (before adding the pasta). Then once you add the pasta to the pan with the pepper, you add pasta water as needed in order to get the pasta cooked to al dente.
Hope that helps! Let me know if you have any other questions.
-Pina
Eileen says
I wanted to enjoy cacio e pepe like I had in Rome When I returned home. I looked at a few recipes that used tricks and talked about how hard it was to get a perfect creamy sauce. But then I saw this post and watched the video- it made it so easy! I just finished making it, following the instructions here to a T and it was perfect. As good as any in rome.
Instead of spaghetti I used some pasta I brought back from Rome that I think is most similar to the tonnarelli I had with a lot of dishes in Rome. I think it was a great pasta to use because it is very thick and sturdy. So even though it took a long time to cook it released a lot of starch and held up great to all the stirring. I weighed all my ingredients to be sure I had the right proportions.
If I could give this 10 stars I would! Cannot wait to make it again, and I’m so much less intimidated. Thank you for taking time to explain everything so well.
Cate says
Hi Pina - late to the party, but just wanted to send you a huge thank you for such a carefully written and clearly considered recipe, with great photos and video as well! I've made assorted other versions of cacio e pepe, and yours was easily the tastiest and easiest; yes, it requires the cook to be present and pay attention all the way through, but personally I can't find fault with cooking, if you actually want to - gasp - cook! Looking forward to trying your other classic Roman pasta recipes soon, as we just bought some wonderful Italian pecorino, and I still have 1/2 kg left after making the cacio e pepe, lol.
Pina says
Hi Cate thank you! I'm so glad you liked it.
Patti says
This was delicious! My husband, who spent his childhood in Rome remembered his mother and nonna making this at home. He actually made it while I was tending to my air fried arancini. I had read through other cacio e pepe recipes and settled on yours - no regrets! Thank you for a wonderful post; we will be making this again (and again)!
Pina says
Thank you Patti! I'm so glad you loved this recipe!
-Pina