How to Make CACIO e PEPE PASTA (Perfect Everytime)

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring a large pot of water to the boil. Add the rock salt only if using the original method; the 2026 method omits it.
2. Cook the pasta for two minutes less than the packet time.
3. Place the saucepan on a gentle heat, cover the base with generous cracked black pepper and toast for about 2 minutes, then turn off the heat.
4. In a small bowl, mix some black pepper into the Pecorino Romano.
5. Lift the pasta out with tongs and put it in the saucepan, reserving the pasta water and turning the heat back on.
6. Add one mug of pasta water to the saucepan with the pasta and pepper, enough to cover most of the pasta.
7. Cook for two minutes while stirring constantly. Mix a little pasta water into the cheese, then gradually add more water until it forms a thick paste.
8. Place the pasta pot, uncovered, on the stove and set the saucepan on top so the steam cooks the pasta.
9. Add the pecorino paste to the pasta, toss, and add a little more pasta water.
10. Toss the pasta over the steam, adding more pasta water if it won't move, until the cheese melts.
11. Plate the pasta, top with the leftover cheese sauce and more black pepper.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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