Authentic Cacio e Pepe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 bowls
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Calories
206 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Cacio e Pepe
Description
This Cacio e Pepe recipe begins by cooking bucatini pasta just under al dente in salted boiling water to retain some firmness. Meanwhile, freshly grated Pecorino Romano cheese is prepared separately. Black pepper is toasted in a skillet to enhance its aroma before adding ladled pasta water, which, rich in starch, aids in emulsifying the sauce.
The key step involves mixing reserved pasta water cautiously with cheese to form a thick paste that will coat the noodles evenly without clumping. The pasta is then combined with the pepper and cheese mixture, resulting in a creamy, glossy coating with a delicate sharpness from the cheese and warmth from the pepper.
For best results, use long, hollow pasta like bucatini to hold the sauce well. Adjustments with additional pasta water prevent the sauce from becoming too thick or runny. The technique ensures a balanced and harmonious dish showcasing simple ingredients.
Ingredients
- ¼ cup water reserved from cooking pasta
- 10 oz bucatini pasta see substitutions in post
- 2 cups pecorino romano freshly grated, additional for garnish
- 2 teaspoons black pepper freshly ground and coarse
Instructions
- Bring three quarters of a gallon of water to boil (roughly 2 liters, i.e. 10 cups of water) with salt. Add pasta and cook pasta slightly under the time mentioned on the package (typically about 8 to 9 minutes for al dente texture)
- As pasta cooks, grate Pecorino Romano (using the smallest hole on your grater). Set aside in a large bowl.
- Heat a skillet on medium heat, and add a generous amount of freshly cracked pepper to toast it.
- Use a ladle and scoop out some of the pasta water into the skillet with the pepper. The water will bubble, and turn somewhat white due to the starch (but this is good, because it'll help the cheese and pepper bind to your pasta!)
- Add a quarter cup of the pasta water to the bowl with the cheese, ideally one tablespoon at a time and whisk it together using a fork to create a thick paste. Add cautiously since you don't want it to get runny (but don't fret if it does, just add more cheese!) Unconventional, tech-savvy tip: Add the cheese and pepper to a food processor along with a tablespoon of cold water and pulse until forms a "lumpy" mixture (or use a fork). Then, use hot water to dilute and bring it to the right saucy consistency.
- Remove the pasta and add it to the skillet with the pepper and water, and toss to coat. Add half a cup of pasta water to the skillet. If the water gets absorbed, add a bit more as well as fresh cracked pepper and keep mixing. The starchy pasta water is critical for binding with the cheese to create a smooth sauce!
- Turn the heat off, and add the cheesy paste to the skillet with the pasta. Toss evenly until it's nicely combined, and smooth (the cheese should not be chunky).
- Serve hot with a grind of coarse black pepper and a sprinkle of cheese!
Notes
- Measure water precisely when cooking pasta to obtain optimal starch content for sauce binding.
- Use long, hollow pasta such as bucatini to evenly coat the cheese sauce.
- If the sauce clumps, add reserved pasta water gradually to loosen and smooth it.
- An alternative technique is blending cheese with pasta water in a food processor before combining with pasta for extra creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 203mg | 8% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 69IU | 1% |
| Calcium | 188mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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