Authentic Italian Cacio e Pepe Pasta Recipe
The secret to that perfect, silky Cacio e Pepe lies in the interplay of starch, water, and cheese, an almost magical transformation when you know what to look for. The key is understanding the emulsion, a stable combination of two liquids that don't typically mix (in this case, water and melted cheese).
Equipment
- large stockpot
- colander
Ingredients
Ingredients
- 8 ounces bucatini pasta (or spaghetti)
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 2 teaspoons freshly-cracked black pepper
- 1 cup freshly grated Pecorino cheese (or Parmesan)
- 2 sprigs fresh parsley for garnish
Instructions
Instructions
- Fill a large stockpot about 2/3 with generously-salted water. Bring to the boil, and add your pasta, cooking until only just al dente. (You can grate your cheese while you wait for the water to boil!).
- Right before your pasta finishes boiling, carefully scoop out about 2 cups worth of starchy water and reserve.
- Drain the pasta using a colander. Transfer the pasta back to the stockpot (take off the heat).
- Add the butter, olive oil, and 1 cup of the starchy water, and quickly toss to combine. Next, add the grated cheese, black pepper, and toss again. Keep adding the remainder of the starchy water until all of the cheese has melted and a silky sauce starts to form. Both Pecorino and Parmesan are hard, salty cheeses, but there is a key difference. I've found that Pecorino is derived from sheep milk, lending it a sharper, tangier, and more pungent flavor than Parmesan, which comes from cow's milk.
- Serve immediately, garnished with fresh parsley.
Notes
For a spicier twist on this classic, try Spicy Cacio e Pepe: simply add a pinch of red pepper flakes along with the black pepper.
Nutrition
Calories: 793.53kcalCarbohydrates: 87.84gProtein: 30.99gFat: 34.93gSodium: 653.05mgFiber: 4.17gSugar: 3.42g
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