Spaghetti Cacio e Pepe with Pecorino Romano PDO and freshly ground black pepper: one of Rome's most iconic dishes. Just three ingredients — pasta, pecorino and pepper — but a precise technique that makes all the difference. No cream, no butter, no garlic: the creaminess comes from the starch in the pasta and the correct emulsification of the cheese.
Ingredients (serves 4)
400 g spaghetti or tonnarelli
200 g finely grated Pecorino Romano PDO
2 teaspoons of whole black peppercorns
Coarse salt for the pasta
Pasta cooking water (plenty)
Method Toast the peppercorns in a large frying pan for 1-2 minutes until they release their aroma. Crush them coarsely in a mortar. Set the frying pan aside: you will need it for the mantecatura.
Finely grate the Pecorino Romano. Place it in a bowl and add 3-4 tablespoons of lukewarm water, stirring until you have a thick, smooth cream.
Cook the pasta in salted water, using less salt than usual as the Pecorino is very flavourful. Keep at least two ladles of the cooking water. Drain the pasta very al dente.
Add a ladleful of the cooking water to the pan with the toasted pepper and bring to a gentle simmer. Transfer the pasta and toss for a minute. Remove from the heat and add the Pecorino cream a spoonful at a time, stirring vigorously and adding the cooking water a little at a time. The pasta should become creamy, glossy and coated.
The secrets to perfect Cacio e Pepe
temperature: never add the pecorino to the pasta whilst it is still on the heat
cooking water: the starch emulsifies the cheese
Pecorino Romano PDO: grated very finely so it melts better
fresh pepper: freshly crushed, not pre-ground
Why only Pecorino Romano PDO Pecorino Romano PDO has a strong flavour, natural savouriness and perfect solubility for the mantecatura. Produced in Lazio and Sardinia using whole sheep's milk, it is aged for a minimum of 8 months, guaranteeing intensity and aromatic complexity. Using other cheeses completely changes the character of the dish.
Regional variations
tonnarelli cacio e pepe: the most traditional version
rigatoni cacio e pepe: short pasta holds more sauce
cacio e pepe with guanciale: a modern, non-traditional variant
Useful tips
use a large pan for better mantecatura
add the cooking water a little at a time
if the sauce becomes too thick, add hot water
if it becomes too thin, add more pecorino
Discover our selection of Italian artisan cheeses.
