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Cacio Pepe

Published: Mar 10, 2023 · Modified: Mar 9, 2025 by Michael Ruhlman · 16 Comments

As I'll note in tomorrow's newsletter, Ann and I tried somewhat carelessly, two times, to make this simple-seeming pasta dish, with recipes we found on line. Both were the same: heavy, clumpy, barely edible caccio pepe, the cheese knotted into chunks, separated fat, insipid pasta.

This time, we did some research and found two invaluable sources that followed similar tacks. Lydia Bastianich’s recipe, and Kenji’s serious eats description of what makes it work.

We did a version closer to Kenji’s in that we finished the pasta in a Dutch oven rather than a bowl, cooking the pasta in a small amount of water (to increase the starchyness of the water which will be part of the sauce). First we bloomed the pepper in some olive oil in the Dutch oven, added a ladle of the pasta water into it, then transferred the pasta to the Dutch oven using tongs so that plenty of water came with it.

Then we stirred in the grated pecorino romano, a half cup at a time, over the pasta, stirring continuously, and adding hot pasta water when it became too thick. Cheese, pasta water, cheese, pasta water. The cheese and water emulsified beautifully into creamy homogenous sauce.

Here was the key to perfect cacio pepe: Never letting the cheese get too hot. Get the cheese too hot, and its proteins seize into clumps. And once that happens, there’s no fixing it, no undoing the clumps of knotted protein. Simply use the hot pasta water, which will be under 200˚F, to do the melting. (See the note in the recipe about salvaging the dish if your cheese does clump on you.)

Cacio Pepe

The classic Italian pasta dish using little more than pepper and cheese.
4.67 from 3 votes
Print Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 2 tbsp peppercorns
  • 1 pound spaghetti or buccatini
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cups finely grated pecorino romano
  • salt to taste

Instructions
 

  • Toast the peppercorns in a small skillet over medium high heat until it's fragrant, about 60 to 90 seconds. Trasnfer the pepper to a spice grinder or a mortar and pulverize the pepper.
  • In a large skillet or high sided saute pan, add the pasta and fill the pan with water so that the pasta is submerged. Put the pan over high heat and cook the pasta till it's al dente.
  • While the pasta is cooking, begin the sauce. Put the olive oil in the pan with the pepper over medium heat and cook for a minute or so to bloom the pepper in the oil. Add the butter and remove the pan from the heat.
  • When the pasta is cooked, ladel about a half cup of the pasta water into the pan with the oilve oil, pepper and butter. Using tongs transfer the pasta directly from the water into the pan. Season the pasta with salt (remember the cheese is salty). Begin adding the cheese slowly, stirring continuously as it melts. Add more water, then cheese. You may need only 1-½ cups of the cheese. Keep adding cheese and water until you have a smooth, silkly sauce.
  • Serve immediately.

Notes

It's a good idea to have plenty of cheese on hand. If for some reason, the pan is too hot and the cheese clumps, simply remove the clumps, and add more cheese and hot water.
The starchier the water, the creamier the sauce will be. This is why we cook it in a smaller amount of water. But there's no reason you can't cook the pasta in a big pot of water if you wish.
If you don't want to grind your own pepper, that's fine, but I would urge you to buy a fresh tin or bottle of ground pepper. The quality of the pepper is important.
IMPORTANTLY: If you do get the cheese too hot, and it clumps, you can fix it, by removing the clumps and discarding them, then adding more fresh cheese and hot pasta water. Not ideal but it can be salvaged!
Keyword cacio peppe, Pasta, pecorina romano, pepper
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Reader Interactions

Comments

  1. Fritz

    March 11, 2023 at 3:50 pm

    What is the reason for seasoning the pasta after it comes out of the water rather than seasoning the pasta water at the onset?

    Reply
    • Michael Ruhlman

      March 12, 2023 at 4:44 pm

      Good question. Of course the best practice is to season the pasta water till it tastes like seasoned soup. But you start the pasta in cold water so salting after just seems more practical.

      Reply
  2. David kmetz

    March 11, 2023 at 7:18 pm

    5 stars
    The recent Pasta Queen book covers this technique - or one very like it, Yes, the emulsifying of the sauce, water, pepper and cheese is key.

    Reply
    • Michael Ruhlman

      March 12, 2023 at 4:41 pm

      :>)

      Reply
  3. Kimberly Heggen

    March 12, 2023 at 4:14 am

    I made this by your recipe (mostly) and was pretty happy with it. I toasted and ground the full amount of pepper but only included half of it in the sauce; the rest I pass at the table to add as desired. I found that in my unheated farmhouse kitchen the pasta water in the skillet cooled quickly and wasn't quite warm enough to melt the cheese toward the end; if I make this again I will leave it on simmer after I remove the pasta. But the overall technique worked great and the recipe earned two thumbs up from myself, my husband (normally a black-pepper hater) and my brother (for whom nothing is ever too spicy).

    Reply
    • Michael Ruhlman

      March 12, 2023 at 4:40 pm

      Thanks for the feedback and good notes!

      Reply
  4. Felicia

    March 13, 2023 at 1:07 pm

    Nice recipe. Spellcheck might be helpful.

    Reply
    • Michael Ruhlman

      March 13, 2023 at 7:52 pm

      I only spotted one typo. What am I missing?

      Reply
      • Brian

        December 02, 2024 at 5:18 am

        Michael, love everything you do. Since you asked: ‘Ladel’ should be ladle; ‘Oilve’ should be olive; and ‘Silkly’ should be silky.

        Reply
        • Michael Ruhlman

          January 09, 2025 at 7:02 pm

          oy, thanks. Subscribe to my newsletter for a quicker response! ruhlman.substack.com

          Reply
  5. Mike O

    March 13, 2023 at 9:41 pm

    5 stars
    Made it last night. Was great. I wish I'd separated out some pepper as it was too much. I used a grinder and over ground I am guessing. I like the comment where they held 1/2 for the table. I concur. The emulsification was actually perfect, but the amount of pepper and ease at which it joined the sauce as a powder made the entire dish grey. Next time also probably go the mortar. Rookie mistake. With all that, there were no leftovers.

    Reply
    • Michael Ruhlman

      March 20, 2023 at 4:26 pm

      Thanks for giving it a go. I think you're right about the amount of pepper. Easy to add more later to one's taste. Thanks for all the comments!

      Reply
  6. Erin Littlewood

    March 19, 2023 at 10:54 pm

    4 stars
    We had clumps- the pasta water may have been too hot? It didn’t emulsify as hoped but my husband still gave it a thumbs up! Will try again….

    Reply
    • Michael Ruhlman

      March 20, 2023 at 4:24 pm

      Yes, the pasta water was too hot. I've done some research. It should be around 160 to 165 degrees F. Sorry about that!

      Reply
  7. Karen

    May 10, 2023 at 12:24 am

    My fourth attempt to make cacio e oepe was a charm thanks to your recipe. Despite previous (still delicious) failures, I can finally make cacio e pepe!

    Reply
  8. James

    July 03, 2023 at 12:53 pm

    Do you recommend any particular kitchen tool besides tongs? I always end up with a lot of pepper and cheese stuck to the tongs. I’ve seen an Italian cook use what looks like steel chopsticks attached like tongs that seem to work good but don’t see them in the US

    Reply

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Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

  • Twitter
  • Facebook
  • Instagram

See my books!

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a colleague and I built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks and a memoir. If you'd like to collaborate on a project, please contact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

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