Authentic cacio e pepecreamy without cream in 20 minutes
Roman spaghetti coated in a glossy emulsion of Pecorino Romano, pasta water and freshly ground black pepper.
Cacio e pepe is a Roman lesson in technique: pasta, Pecorino Romano and black pepper become creamy without butter or cream. Starchy cooking water and controlled heat keep the cheese smooth and help it cling to every strand.
Ingredients
Pasta
Sauce
Preparation
Toast the pepper
Coarsely crush the pepper and toast it in a wide dry skillet for 1 minute until fragrant.
2 minutesCook the spaghetti
Cook in lightly salted water until 2 minutes short of al dente. Reserve at least 300 ml cooking water.
10 minutesMake the cheese paste
Let 160 ml pasta water cool for 1 minute, then gradually whisk it into the finely grated Pecorino until smooth.
3 minutesFinish the pasta
Transfer spaghetti and 120 ml cooking water to the pepper skillet. Toss over medium heat until al dente and glossy.
3 minutesEmulsify off heat
Remove from heat, wait 30 seconds and vigorously toss in the Pecorino paste. Add water by spoonfuls until creamy.
2 minutes
Substitutions
Tonnarelli may replace spaghetti. Pecorino Romano defines the dish; Parmesan alone changes its identity.
Storage
Serve immediately. If needed, refrigerate promptly and reheat gently with a spoonful of water.
Approximate shelf life: Up to 2 days refrigerated, though the emulsion is best fresh.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
