Traditional Cacio e Pepe Recipe! | Chef Jean-Pierre

By Chef Jean-Pierre · 15 min

Ingredients

Instructions

1. Toast the black peppercorns in a dry pan over low heat until fragrant, a couple of minutes. Remove from the heat, then grind finely in a mortar or pepper grinder and set aside.
2. Bring a pot of water to a boil and add a pinch of salt.
3. Add the spaghetti or spaghettoni and cook until al dente, following the package time.
4. Grate the Pecorino Romano very finely into a fluffy texture, dividing it between two bowls.
5. Off the heat, put some of the ground black pepper in the pan you will finish the dish in. Add about 1 ½ oz of hot pasta water per serving to warm the pan and cool the water a few degrees.
6. In one cheese bowl, add 2 to 3 tablespoons of pasta water to make a paste. Keep the cheese below 180–190°F (82–88°C) so it does not break down. Let it melt into a paste.
7. Drain the pasta and immediately transfer it to the pan with the pepper. Add the cheese paste and toss vigorously until evenly coated.
8. Add the rest of the cheese and keep tossing until the sauce thickens and clings to the pasta. Add a little more reserved pasta water if needed.
9. Serve immediately, topped with extra black pepper and a little Pecorino if you like.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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