Cacio e Pepe

This classic Roman pasta dish proves that sometimes the simplest ingredients create the most magical results. With just cheese, pepper, and pasta, you’re about to experience pure culinary poetry.

The secret to perfect cacio e pepe lies in its technique – creating a luxuriously creamy sauce without cream, using nothing but starchy pasta water and two types of cheese. When done right, each strand of pasta gets coated in a silky, pepper-speckled sauce that will make you forget every mac and cheese you’ve ever known.

Ingredients

• Kosher salt
• 6 oz pasta (egg tagliolini, bucatini, or spaghetti)
• 3 Tbsp unsalted butter, cubed, divided
• 1 tsp coarsely ground black pepper, plus more for serving
• ¾ cup finely grated Grana Padano or Parmesan cheese
• ⅓ cup finely grated Pecorino Romano cheese

Steps

1. Start with the pasta: Bring 3 quarts water to a rolling boil in a 5-qt pot over high heat. Season generously with kosher salt until it tastes like seawater. Add 6 oz pasta and cook until 2 minutes before package directions indicate al dente – the pasta will finish cooking in the sauce. Before draining, carefully reserve ¾ cup of the starchy pasta water – this is crucial for your sauce’s texture.
2. Create the pepper base: While pasta cooks, melt 2 Tbsp butter in a Dutch oven or large skillet over medium heat. Watch carefully – butter should sizzle but not brown. Add 1 tsp coarsely ground pepper and swirl continuously for 1 minute until fragrant and toasted. You’ll know it’s ready when the pepper becomes intensely aromatic.
3. Build the sauce: Add ½ cup of the reserved pasta water to the skillet and bring to a simmer. Add drained pasta and remaining 1 Tbsp butter. Reduce heat to low – this temperature control is critical for smooth cheese incorporation. Add Grana Padano gradually while tossing constantly with tongs. Once melted, remove from heat and add Pecorino Romano in small handfuls, tossing until you achieve a glossy, emulsified sauce that clings to each strand. If sauce looks tight, add remaining pasta water 1 Tbsp at a time until you reach the desired silky consistency.

Smart Swaps

• Use whole grain pasta for extra fiber (cook 1-2 minutes longer)
• Try pecorino-style vegan cheese for a dairy-free version

Make It Diabetes-Friendly

• Use chickpea or lentil pasta (reduces carbs by 15g per serving)
• Portion size: stick to 4 oz cooked pasta per serving
• Pair with 2 cups sautéed vegetables to reduce glycemic impact
• Consider timing: best consumed after physical activity

Pro Tips

• Grate cheese fresh – pre-grated won’t melt properly
• Keep pasta very al dente – it will continue cooking in the sauce
• Temperature control is crucial – too hot will make cheese clump
• Tongs are essential for proper sauce emulsification