Classics · Italian

Cacio
e Pepe

Cacio e Pepe
Time
20'
Diff.
medium
Kcal
520
/ serving
Servings
4
Gather 4 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 06

Grate the cheese

200 g

Grate pecorino romano (or grana padano if no pecorino) (200 g) on the finest side of the grater. The finer it is, the easier it melts into the sauce.

Tip
Pre-grated cheese from plastic bags will not work — it has anti-caking agents that refuse to bond with water. Use a block.
Step 02 of 06

Crush the pepper

2 łyżeczka

Crush whole black peppercorns (2 łyżeczka) in a mortar or under the bottom of a heavy pot. It should be coarse, not fine dust.

Tip
Freshly crushed pepper releases essential oils — that's what makes this dish. A pepper mill works too, but keep it coarse.
Step 03 of 06

Cook pasta in less water

400 g
1 łyżka

Boil 2 liters of water (less than usual), add salt for pasta water (1 łyżka) and add spaghetti (400 g). Cook one minute less than the package says — it will finish in the pan.

Tip
Less water = starchier water. The starch is what binds cheese to pasta and makes the creamy sauce. This is not optional, it's the foundation.
Step 04 of 06

Toast the pepper

2 łyżeczka

Put whole black peppercorns (2 łyżeczka) on a dry 28 cm cm pan and heat on medium for about 30 seconds, until fragrant. Add a ladle of pasta water — it should bubble vigorously.

Step 05 of 06

Combine pasta with cheese

400 g
200 g

Transfer spaghetti (400 g) to the pan with peppery water. Take it off the heat — this matters. Wait 30 seconds so it cools slightly. Add pecorino romano (or grana padano if no pecorino) (200 g) and stir vigorously with tongs, adding pasta water by the tablespoon, until you get a smooth, creamy sauce coating every strand.

Tip
Cheese added to a hot pan will seize into rubbery clumps. It must be warm, not boiling. If the sauce breaks — add cold water and keep stirring, sometimes it can be saved.
Step 06 of 06

Serve immediately

Plate and eat right away. The sauce thickens within a minute and turns sticky, so there's no point waiting.

Cacio e Pepe
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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