Cacio e Pepe Sauce

Name: Cacio e Pepe Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian (Roman)
Ingredients: Pecorino Romano, finely grated — 150 g (1.5 cups); Black peppercorns, coarsely cracked — 5 g (2 tsp); Reserved pasta cooking water — 200 ml (3/4 cup + 2 tbsp)

The Quirky Foodster Team

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5 min

Prep

10 min

Cook

Ingredients

Pecorino Romano, finely grated — 150 g (1.5 cups)
Black peppercorns, coarsely cracked — 5 g (2 tsp)
Reserved pasta cooking water — 200 ml (3/4 cup + 2 tbsp)

Method

Toast cracked black pepper in a dry skillet over medium heat for 1 minute until fragrant.
Add a ladle of hot pasta cooking water to the skillet.
Add cooked, well-drained pasta to the skillet and toss over low heat.
Off the heat, gradually add grated Pecorino while tossing vigorously, adding more pasta water a little at a time, until a
creamy emulsion coats the pasta.
Serve immediately, finished with extra cracked pepper.

Cultural Background: A deceptively simple Roman sauce of Pecorino Romano and black pepper emulsified with starchy pasta water, cacio e pepe ('cheese and pepper') relies entirely on technique rather than ingredient count, and is considered a benchmark of a cook's pasta skill in Rome.

Tips: • Adding cheese directly over high heat causes it to clump into a grainy mess — always mix off the heat or on very low heat. • Cool the pasta water slightly before adding cheese if the pan feels too hot to touch.

Variations: • Some cooks whisk the cheese with cold pasta water first to form a slurry before combining, reducing clumping risk. • Add a touch of butter for extra silkiness (not strictly traditional).

Storage: Best made fresh; the emulsion breaks and turns clumpy when refrigerated and reheated.

Reheating: Not recommended; if needed, reheat very gently with extra hot water, tossing continuously. Nutrition (per serving) Approx. 210 kcal, 9 g protein, 15 g fat, 2 g carbohydrate per 30 g serving.

FAQs: Why does my cacio e pepe turn clumpy? The cheese seized from heat that was too high; always incorporate it off direct heat with hot (not boiling) pasta water. Can I use Parmesan instead of Pecorino? Pecorino Romano is traditional and sharper; Parmesan can be used but changes the classic flavour.