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Life In Full FlavorRecipes by Chef Luca De Santis
Roman

Cacio e Pepe

🍽 Serves 4⏱ Prep 5 min🔥 Cook 15 min🌍 Roman

Roman pasta with only Pecorino, black pepper and pasta water, emulsified into a smooth sauce without cream.

📍 Lazio · Rome · Italy

The story of the dish

Cacio e pepe was the food of Roman shepherds, who carried dried pasta, pecorino and pepper that kept for weeks.

The name: Cacio e pepe means 'cheese and pepper' in Roman dialect.

Ingredients

IngredientEUg · mlUScups · spoons
tonnarelli or spaghetti≈ 400 g≈ 14 oz
Pecorino Romano finely grated≈ 160 g≈ 1½ cups
black peppercorns toasted and crushed≈ 6 g≈ 2 tsp
salt little, for the water≈ 8 g≈ 1½ tsp

≈ amount suggested from similar recipes

Tools & equipment

ItemUAEamazon.aeUSamazon.com
Vlog Camera Dji Osmo Pocket 3🛒 Buy🛒 Buy
PriorityChef Heavy Duty Natural Granite Morta🛒 Buy🛒 Buy
ChefSofi Mortar and Pestle Set🛒 Buy🛒 Buy
Microplane Premium Zester 18/8 cp445🛒 Buy🛒 Buy
Microplane All-Stainless Steel Lemon Zester T🛒 Buy🛒 Buy
Cookbook la Cucina Romana🛒 Buy🛒 Buy

Also used: pasta pot · large pan · bowl · whisk

Method

  1. Toast the crushed pepper in a dry pan, then add a ladle of pasta water.
  2. Cook the pasta in little lightly salted water so it stays starchy.
  3. Mix the Pecorino with a little warm (not boiling) pasta water into a smooth cream.
  4. Move the pasta into the pepper pan, toss, then take it off the heat.
  5. Add the Pecorino cream and toss quickly, adding water until glossy.
  6. Serve at once with more pepper.
👨‍🍳 Chef’s tips
  • Off the heat and with warm water: too hot and the cheese clumps.
📱 Scan to watch me cook ityoutu.be/1VaJUJTkW3wEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 4

560kcal
24 gprotein
72 gcarbs
18 gfat

Allergens

GlutenMilk

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▶ Watch me cook it: youtu.be/1VaJUJTkW3w