Bellas Cacio e Pepe

Cacio e Pepe may have only a handful of ingredients, but anyone who has made it knows that getting that perfectly creamy sauce can be a little tricky!

This classic Roman pasta has roots in the pastoral traditions of central Italy. Shepherds traveling through the countryside carried ingredients that kept well; dried pasta, aged Parmesan and black pepper, and combined them into a simple, satisfying meal. Its name literally means “cheese and pepper.”

Over the years, I’ve tried several methods for making Cacio e Pepe, and this is the technique that works beautifully for me.

Traditionally, Cacio e Pepe contains no butter, but I found that adding just a little makes the sauce much more forgiving. It helps create that silky emulsion we’re looking for and makes it easier for the home cook to achieve a beautifully creamy sauce without the cheese clumping.

You will need:

12 ounces spaghetti, bucatini, tonnarelli, or other long pasta

1½ tsp whole black peppercorns

2 tbsp unsalted butter

1½ cups freshly grated Parmesan cheese, very finely grated

1½–2 cups reserved pasta water, as needed

Kosher salt, for the pasta water

Bring a large pot of water to a boil. Salt the water lightly, the Parmesan will add plenty of salt to the finished dish.

While the water heats, finely grate the Parmesan. It should be almost fluffy in texture. Coarsely crush the whole peppercorns using a mortar and pestle.

Add the pasta to the boiling water and cook until just shy of al dente. Before draining, reserve at least 2 cups of the starchy pasta water.

While the pasta cooks, place a large skillet over medium heat. Add the crushed peppercorns and toast for about 30–60 seconds, just until fragrant.

Add the butter and about ¾ cup of the hot pasta water. Allow it to gently simmer for 1–2 minutes, creating a peppery, starchy base for the sauce.

Transfer the pasta directly into the skillet and toss well to coat. Cook for about 1 minute, adding another splash of pasta water if the pan begins to look dry.

Remove the skillet completely from the heat. This is the key step.

Begin adding the finely grated Parmesan a small handful at a time, tossing and stirring constantly. Do not add the next handful until the previous addition has melted into the sauce.

Continue adding cheese and small splashes of reserved pasta water as needed, tossing constantly, until all the cheese has been incorporated and the sauce is glossy, creamy, and completely emulsified.

Serve immediately with additional freshly grated Parmesan and crushed black pepper.

Bella’s Tips

Grate it fresh. Pre-grated cheese contains anti-caking agents and won't melt as smoothly.

Grate it very fine. The finer the cheese, the more easily it melts into the pasta water.

Use whole peppercorns. Crushing them just before cooking gives the dish a much fresher, more aromatic pepper flavor. If you dont have a mortar and pestle you can put the peppercorns in a zip-top bag and crush them with a rolling pin, meat mallet, or the bottom of a heavy skillet, or use a pepper grinder set to its coarsest setting

Take the pan off the heat before adding the cheese. Too much heat is what causes the cheese to seize, clump, or become stringy.

Save more pasta water than you think you'll need. The sauce will continue to tighten as it sits. A splash of hot pasta water brings it right back to that silky consistency.

Cacio e pepe doesn't need cream. The creaminess comes from the combination of cheese, starchy pasta water, butter, and plenty of tossing.