Cacio e Pepe
Only 6 ingredients are required to make this indulgent and comforting recipe – Cacio e Pepe! Even though it’s simple, it’s special enough to serve on special occasions. Member’s Mark™ Fine Ground Pepper is a key ingredient in this recipe – it provides a bold and pleasantly pungent accent to this dish.
What is Cacio e Pepe?
Cacio e pepe is a classic Roman pasta dish that literally means “cheese and pepper.” It’s made with just three main ingredients:
- Pasta (typically spaghetti, tonnarelli, or bucatini)
- Pecorino Romano cheese (a salty, aged sheep’s milk cheese)
- Black pepper (freshly ground)
How it’s made:
- The pasta is cooked in salted water until al dente.
- A small amount of the starchy pasta water is reserved.
- Grated Pecorino Romano and black pepper are combined with the pasta water to create a creamy sauce.
- The hot pasta is tossed with the cheese and pepper mixture until it forms a smooth, glossy coating.
The starch in the pasta water helps emulsify the cheese and pepper, creating a rich, creamy sauce without the need for butter or cream.
Perfecting Your Cacio e Pepe
Making perfect cacio e pepe can be a bit tricky despite its simplicity. Here are some tips to nail it every time:
1. Use the Right Pasta
- Tonnarelli (a thicker, square-cut spaghetti) is traditional, but spaghetti or bucatini work great too.
- The pasta’s texture helps the sauce cling better.
2. Toast the Pepper
- Toast whole black peppercorns in a dry pan before grinding them. This enhances the pepper’s flavor and aroma.
3. Grate the Cheese Finely
- Use Pecorino Romano, finely grated with a microplane or fine grater.
- Finely grated cheese melts better and helps create a creamy sauce.
4. Emulsify the Sauce
- Don’t just sprinkle cheese on the pasta. Instead, mix grated cheese with a small amount of pasta water in a bowl until it forms a smooth paste.
- This prevents clumping and ensures a silky texture.
5. Control the Heat
- Combine the cheese paste and pasta off the heat. Direct heat can cause the cheese to seize and become grainy.
6. Use Starchy Pasta Water Generously
- The starch helps create the creamy emulsion. Reserve more water than you think you’ll need.
7. Toss Vigorously
- Toss the pasta and sauce quickly and thoroughly to coat each strand evenly.
8. Serve Immediately
- Cacio e pepe doesn’t sit well — enjoy it fresh and hot for the best texture.
Cacio e Pepe
Only 6 ingredients are required to make this indulgent and comforting recipe - Cacio e Pepe! Even though it's simple, it's special enough to serve on special occasions.
Ingredients
- 4 tbsp Member’s Mark™ Extra Virgin Olive Oil divided
- 1 tsp Member’s Mark™ Fine Ground Black Pepper
- ½ lb Spaghetti
- Kosher salt to taste
- 2 tbsp Unsalted butter
- 2 oz Pecorino Romano cheese (about 1 cup) very finely grated, plus more for serving
Instructions
- Heat 3 tbsp Member’s Mark™ Extra Virgin Olive Oil and 1 tsp Member’s Mark™ Fine Ground Black Pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
- Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, stirring occasionally to prevent clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture. Reserve the remaining pasta water.
- Add cheese and remaining 1 tbsp Member’s Mark™ Extra Virgin Olive Oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency. You may reheat the skillet until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper.
