Cacio e Pepe

Method

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1. Cook the pasta in just 1.5 litres of lightly salted water — the smaller volume makes the water far starchier, which is your emulsifier.

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2. While it cooks, toast the cracked pepper in a dry pan over medium heat for 45 seconds until it smells sharp and floral. Set aside.

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3. Put the Pecorino in a bowl. Add 3 tablespoons of pasta water that has cooled for a minute and stir into a smooth, thick paste, adding more water a teaspoon at a time.

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4. Drain the pasta 1 minute early, reserving 250 ml of water, and toss it in the pepper pan off the heat for 30 seconds to cool slightly.

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5. Add the Pecorino paste and toss hard, loosening with pasta water until the sauce turns creamy and coats each strand.

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6. Serve immediately with an extra grinding of pepper.

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Chef’s Tips

• Cracked peppercorns, not pre-ground pepper. The volatile oils that make this dish sing evaporate within days of grinding.
• Let the pasta water cool for 60 seconds before mixing the paste — boiling water will curdle the cheese on contact.
• Some Pecorino is fiercely salty. Taste before salting the pasta water.

Pairing Suggestions

• A cold Frascati Superiore is the Roman default
• Serve with puntarelle or a chicory salad in anchovy dressing
• Finish with a shot of espresso

Storage & Reheating

Does not keep — the emulsion breaks within hours. Make only what you will eat.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.