Everyday Kitchen

Italian · Dinner

Cacio e Pepe

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Cacio e Pepe is a Italian dish. Add cheese away from direct heat to reduce clumping.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Italian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Cacio e Pepe. The photograph includes a side salad not included in this draft.
The photograph includes a side salad not included in this draft. Representative photograph of Cacio e Pepe. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Pasta

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil · About 3 min

  1. Cook 400 g spaghetti, 2500 ml water, 1 tsp salt until just firm; reserve 300 ml cooking water, then drain.

    Check: Look for this result: just firm; reserve 300 ml cooking water, then drain.

Sauce · About 3 min

  1. Toast pepper from 180 g Pecorino Romano, finely grated, 2 tsp freshly ground black pepper in a dry pan 30 seconds. Add 100 ml pasta water. Separately mix cheese with 100 ml warm, not boiling, pasta water.

Toss · About 3 min

  1. Off heat, combine pasta, pepper water and cheese paste. Toss, adding reserved water gradually until creamy.

    Check: Look for this result: creamy.

Tips

  • Add cheese away from direct heat to reduce clumping.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use Parmesan for a milder adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Cacio e Pepe one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Cacio e Pepe?

Add cheese away from direct heat to reduce clumping.

What can I substitute in Cacio e Pepe?

Use Parmesan for a milder adaptation.

Can I prepare Cacio e Pepe ahead?

Prepare the measured ingredients for Cacio e Pepe one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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