Cacio e Pepe
Ingredients
- Kosher salt
- 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
- 3 tbsp. unsalted butter, cubed, divided
- 1 tsp. freshly cracked black pepper
- 180 ml finely grated Grana Padano or Parmesan
- 33 g finely grated pecorino
Instructions
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Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 180 ml pasta cooking water.
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Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
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Add 120 ml reserved pasta water to skillet and bring to a simmer.
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Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
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Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.)
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Transfer pasta to warm bowls and serve.
Notes
Tips for making cacio e pepe
Prevent clumping
Use a box grater or high-powered blender to break down the cheeses. A Microplane produces wispy shreds that are prone to clumping. When ready, add the cheese gradually, off heat, alternating with splashes of reserved pasta water while stirring or tossing vigorously to create a smooth, emulsified sauce.
Pasta handling
Lift pasta directly from the boiling water with tongs or a pasta spoon—skip the strainer—to keep the starchy water handy for thinning out and emulsifying the sauce as needed.
Cheese balance
Pecorino Romano is sharp, salty, and tangy, while Parmesan (or Grana Padano, Piave, or Asiago) adds warmth and nuttiness. Combining the two creates a sauce that’s flavorful but balanced, without one cheese overpowering the other. If you have trouble finding Pecorino, you can go all in on another hard cheese, but the flavor will be different from what is intended.
Pepper matters
Coarsely grind fresh black peppercorns—or crush them in a mortar or in a zip-top bag using a heavy pan—for bold, aromatic flavor. Toasting it briefly in butter helps release its fragrance.
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Imported from Mela.
