Authentic home cooking from Italy, with US measurements. 
Cacio e pepe
A very famous dish from traditional Roman cuisine, cacio e pepe seems simple to make, but I tried many times and, while it was good, it was never as perfect and creamy as it should be. Some time ago, I came across Italo Gazzaneo’s recipe here on Cookpad and saved it, then forgot about it. Last night, my son said, “I’m craving cacio e pepe, can we make it for lunch tomorrow?” Suddenly, I remembered the saved recipe and looked it up. Found it! Done and done. The picture speaks for itself—worthy of the best Roman chef—but it’s the taste that’s truly AMAZING!! 😋😋😋
Thank you again, Italo. With your secrets, I overcame the challenges of making CACIO E PEPE, and now it’s a breeze for me. ☺️👏🏼👏🏼
Follow me, Sweetly Elvie, on Instagram, Cookpad, and Facebook 👩🏻🍳
Cacio e pepe
A very famous dish from traditional Roman cuisine, cacio e pepe seems simple to make, but I tried many times and, while it was good, it was never as perfect and creamy as it should be. Some time ago, I came across Italo Gazzaneo’s recipe here on Cookpad and saved it, then forgot about it. Last night, my son said, “I’m craving cacio e pepe, can we make it for lunch tomorrow?” Suddenly, I remembered the saved recipe and looked it up. Found it! Done and done. The picture speaks for itself—worthy of the best Roman chef—but it’s the taste that’s truly AMAZING!! 😋😋😋
Thank you again, Italo. With your secrets, I overcame the challenges of making CACIO E PEPE, and now it’s a breeze for me. ☺️👏🏼👏🏼
Follow me, Sweetly Elvie, on Instagram, Cookpad, and Facebook 👩🏻🍳
Open in Cookpad AppSteps
- 1
Bring a pot of unsalted water to a boil for the pasta (see note below). As soon as you add the pasta to the boiling water, heat a wok over the stove and toast the freshly ground black pepper in it. Then add one or two ladlefuls of pasta cooking water and stir.
- 2
In a separate bowl, add the grated Pecorino Romano cheese and make a paste by adding one ladleful of pasta cooking water. Mix well with a fork until all the cheese is incorporated and you have a thick, smooth, and compact cream.
- 3
Remove the pasta 3–4 minutes before it’s fully cooked (be sure to save the cooking water) and transfer it to the wok with the pepper. Finish cooking the pasta by stirring it gently with its own cooking water, being careful not to break it and stirring constantly. The starch released from the pasta will combine with the water to create a creamy sauce. Continue cooking this way, adding more water if needed. Then turn off the heat and let it rest for about 10 seconds.
- 4
After this short rest, add the Pecorino paste you made earlier and mix with a wooden spoon to melt it well with the heat off. If it’s too thick, add a little more pasta cooking water. You’ll get a perfect creamy sauce! Serve hot.
- 5
NOTE: Pecorino Romano is a very salty cheese, and this recipe uses quite a bit of it. That’s why it’s best to cook the pasta without adding salt to the water. Otherwise, the dish may turn out too salty.
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