Mastering Cacio e Pepe: The Art of

Simplicity in Italian Cooking

BY MATT CAMPBELL EXECUTIVE CHEF

Cacio e Pepe is a timeless Roman pasta dish that proves less really can be more. With only a handful of ingredients, its magic comes from the technique — transforming pasta, cheese, and pepper into something truly extraordinary.

Serves: 1

Ingredients:

• 7 oz pasta (spaghetti or tonnarelli are traditional, but any pasta works)

• 3.5 oz Pecorino Romano cheese, finely grated

• Freshly ground black pepper, to taste (start with about 2 teaspoons)

• Salt (for pasta water)

Instructions:

1. Cook the pasta

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 1–2 minutes less than the package directions. Reserve 1 cup of pasta cooking water before draining.

2. Toast the pepper

While the pasta cooks, heat a large pan over medium heat. Add freshly ground black pepper and toast for 1–2 minutes until fragrant. This step releases the pepper’s natural oils and deepens the flavor.

3. Build the sauce base

Add about ¼ cup of the reserved pasta water to the toasted pepper, stirring well to create the foundation of the sauce.

4. Combine pasta and sauce

Add the drained pasta directly to the pan and toss to coat in the pepper-water mixture. Add more pasta water as needed to keep the sauce fluid.

5. Incorporate the cheese

Remove the pan from the heat. Gradually sprinkle in the Pecorino Romano while tossing continuously to create a creamy, silky sauce. Adding the cheese off the heat helps prevent clumping.

6. Finish and serve

Adjust the consistency with additional pasta water if necessary. Taste and add more pepper to your liking. Serve immediately, topped with extra Pecorino and freshly ground black pepper.

Enjoy this comforting yet elegant dish on its own, or pair it with a crisp white wine for a truly authentic Roman experience.