Cacio e PepeCacio e PepeCacio e Pepe
Try some simple Roman cuisine with this traditional Cacio e Pepe. This pasta dish relies on just a handful of quality ingredients – bucatini pasta, freshly cracked black pepper, aged Parmesan cheese, and starchy pasta water – to create a luxuriously silky sauce that clings perfectly to each strand. The magic lies in the technique, transforming these humble elements into a velvety, pepper-flecked masterpiece that exemplifies why Italian cooking is revered worldwide. Perfect for a sophisticated yet comforting weeknight dinner.
Prep Time
5m
Cook Time
15m
Servings
2 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Bucatini pasta250 g
- Black peppercorns, freshly cracked2 tsp
- Parmesan cheese, finely grated70 g
- Sea salt1 tbsp (for pasta water)
- Reserved pasta cooking water180-240 ml (as needed)
Try some simple Roman cuisine with this traditional Cacio e Pepe. This pasta dish relies on just a handful of quality ingredients – bucatini pasta, freshly cracked black pepper, aged Parmesan cheese, and starchy pasta water – to create a luxuriously silky sauce that clings perfectly to each strand. The magic lies in the technique, transforming these humble elements into a velvety, pepper-flecked masterpiece that exemplifies why Italian cooking is revered worldwide. Perfect for a sophisticated yet comforting weeknight dinner.
InstructionsInstructionsInstructions
Begin by selecting a medium-sized pot – importantly, not too large. Fill it with just enough water to cook your pasta while ensuring the water becomes starchy. Add a generous amount of salt to the water and bring to a rolling boil over high heat.
Once boiling, add 250g bucatini to the water. Stir immediately to prevent sticking and cook according to the package instructions, typically 8-10 minutes for al dente. Remember, the pasta should retain a slight firmness as it will continue cooking briefly in the sauce.
While the pasta cooks, prepare your pepper. Take 2 teaspoons of whole black peppercorns and crack them freshly using a pestle and mortar or the bottom of a heavy pan. The pepper should be coarsely cracked, not finely ground, to provide bursts of heat and texture in the finished dish.
When the pasta is about 2 minutes from being done, place a large frying pan over low-medium heat. Add the freshly cracked black pepper to the dry pan and toast for about 60 seconds, moving constantly to prevent burning. This step blooms the peppers essential oils, intensifying its aromatic qualities and flavour.
Carefully ladle approximately 60ml (¼ cup) of the starchy pasta cooking water into the pan with the toasted pepper. Allow this mixture to simmer gently for about a minute, stirring constantly as it reduces slightly and the starch begins to concentrate.
Check your pasta for doneness – it should be just shy of al dente. Before draining, reserve at least 180ml (¾ cup) of the pasta cooking water, preferably more to allow for adjustments. You can do this by ladling the water into a heatproof measuring jug or bowl.
Add the drained pasta directly to the frying pan with the pepper-infused water. Toss vigorously using tongs to coat the pasta evenly. Add another 60-120ml (¼-½ cup) of reserved pasta water so that there is approximately 1cm (½ inch) of liquid in the bottom of the pan.
Turn off the heat completely, then gradually add in 70g of finely grated Parmesan cheese while continuously tossing the pasta with tongs or stirring quickly with a wooden spoon. The motion must be constant and vigorous to emulsify the cheese with the starchy water without clumping.
If the sauce seems too thick, add a splash more of the reserved pasta water. The finished texture should be glossy and silky, coating each strand of pasta without pooling in the bottom of the pan.
Serve immediately, adding a final dusting of freshly grated Parmesan and an extra twist of black pepper if desired.
Prep Time
5m
Cook Time
15m
Servings
2 servings
Difficulty
easy
IngredientsIngredientsIngredients
Ingredients
- Bucatini pasta250 g
- Black peppercorns, freshly cracked2 tsp
- Parmesan cheese, finely grated70 g
- Sea salt1 tbsp (for pasta water)
- Reserved pasta cooking water180-240 ml (as needed)
InstructionsInstructionsInstructions
Begin by selecting a medium-sized pot – importantly, not too large. Fill it with just enough water to cook your pasta while ensuring the water becomes starchy. Add a generous amount of salt to the water and bring to a rolling boil over high heat.
Once boiling, add 250g bucatini to the water. Stir immediately to prevent sticking and cook according to the package instructions, typically 8-10 minutes for al dente. Remember, the pasta should retain a slight firmness as it will continue cooking briefly in the sauce.
While the pasta cooks, prepare your pepper. Take 2 teaspoons of whole black peppercorns and crack them freshly using a pestle and mortar or the bottom of a heavy pan. The pepper should be coarsely cracked, not finely ground, to provide bursts of heat and texture in the finished dish.
When the pasta is about 2 minutes from being done, place a large frying pan over low-medium heat. Add the freshly cracked black pepper to the dry pan and toast for about 60 seconds, moving constantly to prevent burning. This step blooms the peppers essential oils, intensifying its aromatic qualities and flavour.
Carefully ladle approximately 60ml (¼ cup) of the starchy pasta cooking water into the pan with the toasted pepper. Allow this mixture to simmer gently for about a minute, stirring constantly as it reduces slightly and the starch begins to concentrate.
Check your pasta for doneness – it should be just shy of al dente. Before draining, reserve at least 180ml (¾ cup) of the pasta cooking water, preferably more to allow for adjustments. You can do this by ladling the water into a heatproof measuring jug or bowl.
Add the drained pasta directly to the frying pan with the pepper-infused water. Toss vigorously using tongs to coat the pasta evenly. Add another 60-120ml (¼-½ cup) of reserved pasta water so that there is approximately 1cm (½ inch) of liquid in the bottom of the pan.
Turn off the heat completely, then gradually add in 70g of finely grated Parmesan cheese while continuously tossing the pasta with tongs or stirring quickly with a wooden spoon. The motion must be constant and vigorous to emulsify the cheese with the starchy water without clumping.
If the sauce seems too thick, add a splash more of the reserved pasta water. The finished texture should be glossy and silky, coating each strand of pasta without pooling in the bottom of the pan.
Serve immediately, adding a final dusting of freshly grated Parmesan and an extra twist of black pepper if desired.