Cacio e Pepe
| YIELDS | PREP TIME | TOTAL TIME |
|---|---|---|
| 2 SERVINGS | 5 MINS | 25 MINS |
INGREDIENTS
- 1/2 lb. pasta
- 2 tbsp. butter, divided
- 1 tbsp. extra-virgin olive oil
- Coarsely ground black pepper
- 3/4 c. freshly grated pecorino, plus more for garnish
- 3/4 c. freshly grated Parmesan, plus more for garnish
DIRECTIONS
- In a pot of boiling salted water, cook pasta until al dente. Reserve ⅔ cup pasta water and drain pasta.
- In a large skillet over medium heat, melt 1 tablespoon butter with oil. Add a generous amount of black pepper and toast until fragrant, about 1 minute.
- Add ⅓ cup reserved pasta water and bring to simmer. Whisk in remaining butter then, using tongs, toss pasta into butter mixture.
- Add cheeses and toss constantly until cheese is melty, removing skillet from heat when about half the cheese has melted. (If sauce is too thick, loosen with more pasta water.)
Notes
Cacio e pepe literally translates to “cheese and pepper,” and while those are the prominent flavors here, this dish is SO much more. It’s transformative. And what makes it so perfect? Its simplicity.
Pasta water is your best friend.
Remember the days when we used to overcook pasta, mindlessly drain it, and maybe even rinse it with cold water? (Read our tips on how to cook perfect pasta every time before boiling another pot.) Now, it's fairly common knowledge to do just the opposite. Cook your pasta—we’d recommend spaghetti, bucatini, or another long, thin noodle—until al dente in rapidly boiling, salted water. Go about 3 minutes less than what the package cooking time recommends. Then, right before you’re ready to drain, dip a liquid measuring cup in there and grab some of that beautifully starchy, salty water. This magical stuff is the backbone of this dish and will make your sauce smooth, glossy, and emulsified.
Toast your black pepper.
One of this dish’s namesake ingredients, regular old black pepper, needs special attention here. To get the most out of your pepper, you’re going to be toasting it in a mixture of butter and oil. You’re “blooming” the pepper—essentially, frying it in fat to deepen the flavor. Don't go too long or the pepper will burn—a minute is perfect. Freshly ground is absolutely key. Do not use a shaker! You’ll thank us later when your pasta is flecked with freshly cracked pieces of the good stuff.
Double the cheese, please.
For this recipe, you're going to be using two classic Italian cheeses: Parmesan and pecorino. Some recipes will have you use one or the other, but a fresh, finely grated mixture of both of them is what really balances the dish, and IMO, takes it to the next level. Toss, toss, toss, and watch as they quickly melt into the sauce and cling to the pasta.
Finally, be sure to eat immediately!
