Cacio e Pepe

A simple, satisfying favorite.

Why You'll Love This Recipe

• Three ingredients, infinite skill.
• Iconic Roman pasta in 20 minutes.
• Pantry-staple ingredients.
• Sharp, peppery, silky.
• A masterclass in pasta technique.

Ingredient Notes

• Pecorino Romano is the only correct cheese — parmesan is too mild and doesn't behave the same.
• Crack pepper coarsely; pre-ground is dusty and flavorless.
• Tonnarelli is traditional; spaghetti or bucatini are the easy subs.

Ingredient Substitutions

• Spaghetti, bucatini, or tonnarelli.
• 50/50 pecorino-parmesan for a milder version.

Equipment Needed

• Large pasta pot
• Skillet
• Large mixing bowl
• Microplane
• Mortar and pestle for pepper

Prep Tips

• Grate cheese super fine before pasta hits the pot.
• Crack pepper in a mortar; pepper mills don't get coarse enough.

Instructions

1. 1

   Gather and prep: 12 oz pasta, 1 cup parmesan cheese, 2 tbsp butter, 1/2 tsp black pepper, 1 tsp salt. grate the parmesan before you start cooking.

2. 2

   Cook pasta, reserve 1 cup water.

3. 3

   Toast pepper in butter.

4. 4

   Toss pasta with butter, parmesan, water until creamy.

Artsi Pro Tips

• Pasta water must be hot but not boiling when it hits the cheese — boiling clumps it.
• Use a room-temp bowl so the cheese doesn't seize.
• Microplane the cheese super fine so it dissolves smoothly.

Common Mistakes

• Cheese seizing into clumps — caused by too-hot pan.
• Skipping the toss in cool bowl.
• Salting pasta water heavily — sauce becomes too salty with pecorino.

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