How to make Cacio e Pepe
Imagine a dish that explodes with flavor in its simplicity. The sharp tang of Pecorino Romano, the fiery kick of freshly ground black pepper, all bound together by a creamy, luxurious sauce. That's Cacio e Pepe. Our own Chef Ryan Hardy demonstrates how to master this at home.
What is Pasta Cacio e Pepe?
Cacio e Pepe, a Roman classic, proves that sometimes, less truly is more. With just a handful of humble ingredients – pasta, cheese, pepper, and a touch of magic – you can create a dish that's both elegant and deeply satisfying. Chef Ryan Hardy, renowned for his expertise in traditional Italian cooking and the founder and CEO of Delicious Hospitality Group which owns Charlie Bird restaurant in New York City, shares his secrets to the perfect Cacio e Pepe.
Born from the rugged pastoral life of the Roman countryside, Cacio e Pepe is a dish with ancient roots. Thought to have originated by shepherds, living far from home, who relied on simple, portable sustenance: dried pasta, sharp Pecorino Romano cheese, and black pepper. These readily available ingredients formed the foundation of a meal that was both practical and deeply satisfying. Though the specific pasta might have evolved over centuries, the essence of Cacio e Pepe remains unchanged: a testament to the power of quality ingredients and simple preparation. From its humble beginnings as a shepherd's staple, this iconic dish has transcended its origins to become a global culinary treasure, celebrated for its bold flavors and timeless appeal.
By following Chef's tips, you can easily recreate a restaurant-quality plate of Cacio e Pepe in your own kitchen.
Ingredients You’ll Need:
Pasta: Use high-quality spaghetti, such as Verrigni pasta from Abruzzo, known for its superior texture.
Cheeses: Pecorino Romano (for saltiness) or Pecorino Toscano (for sweetness) and the added richness of Parmigiano Reggiano (preferably aged three years).
Butter: Unsalted. Although this is a deviation from the traditional recipe, Chef Hardy says it will enhance the sauce.
Black Pepper: Freshly ground for maximum flavor.
Pasta Water: Essential for emulsifying the sauce.
Sea Salt: Coarse sea salt for the cooking water.
Pro Tips for Success:
Use Quality Ingredients: The flavor of this dish relies on the quality of the pasta, cheese, and pepper.
Master Emulsification: The key to a creamy sauce is balancing the butter, pasta water, and cheese without overheating. This prevents the cheese proteins from coagulating and becoming stringy, ensuring a velvety texture.
Warm the Bowl: Keep your dish hot by warming the serving bowl with pasta water before plating.
Step-by-Step Guide:
1. Prepare the Ingredients
Pasta: Measure approximately 75-80 grams of dried pasta per person. If you're feeling hungrier, go for 100-125 grams.
Cheese: Grate Pecorino and Parmigiano Reggiano finely. A food processor can create a crumbly texture, but a microplane works too.
2. Cook the Pasta
Use a gallon of salted water for every half pound of pasta. Add coarse sea salt to the water to enhance the flavor. Cook the pasta until it’s just shy of al dente—this allows it to finish cooking in the sauce.
3. Toast the Black Pepper
In a pan, grind about 1 tablespoon of black pepper per person. Toast it over medium heat until fragrant. This step intensifies the flavor.
4. Create the Sauce Base
Add 2 tablespoons of butter per person to the pan. Let the butter melt and mix with the toasted pepper.
Stir in a ladle of pasta water. The starchy water helps emulsify the butter and pepper into a smooth sauce.
5. Combine the Pasta with the Sauce
Drain the pasta, reserving some pasta water for adjustments.
Add the pasta to the pan and toss it with the sauce using tongs or a carving fork. This step allows the pasta to absorb the sauce and its flavors.
6. Incorporate the Cheese
Turn off the heat before adding cheese. Mix in 2 tablespoons of Pecorino and Parmigiano per person, adding a splash of pasta water as needed to achieve a creamy consistency. Use a 2:1 ratio of Pecorino Romano to Parmigiano Reggiano for a balanced flavor. Pecorino Romano offers a sharper, saltier profile, while Pecorino Toscano is milder and sweeter. Use Romano for a classic Cacio e Pepe, or Toscano for a slightly sweeter variation.
Stir vigorously to melt the cheese and bind it to the pasta. Avoid reheating, as it can ruin the texture.
7. Plate the Dish
Pre-warm your serving bowl to keep the pasta hot. Add the pasta in a nest-like swirl for a professional presentation.
Top with a grind of black pepper and a sprinkle of cheese.
Experience Pasta Cacio e Pepe at Its Finest
Ready to enjoy this dish without lifting a finger? Try Chef Ryan Hardy’s Tonnarelli Cacio e Pepe here at Charlie Bird — the SoHo New York restaurant renowned for its authentic flavors and impeccable presentation.
Make a reservation today and treat yourself to the best Cacio e Pepe in the city!