Pici, Cacio e Pepe
How to make an authentic Cacio e Pepe sauce with just 3 ingredients! Served with Pici pasta, this recipe will give you all the tips you need to make a perfect, silky smooth, creamy and utterly cheesy sauce that you'll want to make again and again!
Servings: 4 servings
Ingredients
- 1 lb pici pasta or other long pasta (450g)
- 2.5 cups Pecorino Romano DOP (200g)
- 1 tsp freshly ground black pepper
Instructions
- Important - there are slightly different instructions depending on if you are using fresh or dried pasta. Dried pasta must be cooked at step 3 and fresh pasta cooked at step 7. This is a very quick recipe, read all instructions before starting.
- Bring a pot of salted water to a boil (use less pasta water than you normally would so it's extra starchy). Finely grate the pecorino and add it to a small mixing bowl, set aside.
- If using dried pasta start boiling it now making sure to undercook it by 2-3 minutes.
- Put the freshly ground pepper in a large dry pan on a medium heat, toast the pepper for a few seconds.
- After a few seconds add ½ cup (roughly 120ml) of pasta water, let it simmer as the pasta is cooking.
- Add a few ladles of pasta water to the pecorino cheese just a little at a time until it has the consistency of loose creamy paste ( a little thicker than heavy cream, it won’t be super smooth).
- If using fresh pasta start boiling it now.
- When the pasta is about 2 minutes away from being cooked, transfer it to the pan with the pepper using tongs and stir it for about 1 minute to release more starch.
- Next, turn the heat down low and add the pecorino mixture. Stir it continuously until a smooth and creamy cheese sauce is created. It will look like it's going to split at first but keep stirring and it'll turn into a smooth and creamy sauce. Once you reach the saucy consistency turn the heat off and keep stirring for 1 more minute to let it thicken. Serve.
Video
Notes
- Use tongs! - transfer the pasta from the water to the pan with tongs instead of draining the pasta. This will ensure you have just the right amount of water in the pan.
- Stir, stir, stir! - when the pasta is off of the heat and you add the cheese mixture keep stirring continuously until the creamy cheesy sauce is created (just a minute or 2). It'll go through a stage at the beginning where it looks like it's going to split but don't worry just keep stirring and it comes together.
- Storage & freezing - cacio e pepe is best served immediately, it won't reheat for freeze well.
Nutrition
Calories: 615kcal | Carbohydrates: 87g | Protein: 31g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 607mg | Potassium: 303mg | Fiber: 4g | Sugar: 3g | Vitamin A: 210IU | Calcium: 558mg | Iron: 2mg
