Italian · serves 2

Cacio e Pepe

Cheese, pepper, pasta water. Three ingredients and pure technique.

15 min Some work Vegetarian

Ingredients

  • 250g spaghetti
  • 1.5 cups finely grated pecorino or parmesan
  • 2 tbsp black peppercorns, crushed
  • Salt

Method

  1. Toast the crushed pepper in a dry pan for 1 minute till fragrant.
  2. Boil the pasta in less water than usual, so the water gets starchy. Save three mugs of it.
  3. Make a paste in a bowl: cheese and a little warm (not hot) pasta water, whisked smooth.
  4. Drained pasta into the pan with the pepper and a splash of water, off the heat.
  5. Cheese paste in, tossing hard, adding water bit by bit until it turns creamy.
  6. If it goes stringy the pan was too hot. Add cold water and keep tossing.

Questions people ask about Cacio e Pepe

How long does Cacio e Pepe take?

About 15 minutes from starting to sitting down, and it is a bit of work. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What can I use instead of pasta in Cacio e Pepe?

Use any short shape holds sauce better than long; cooking time changes, so go by the packet.

Can I make Cacio e Pepe ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Cacio e Pepe vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Cacio e Pepe?

A green salad and bread. Nothing else needed. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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