This is Cacio e Pepe – one of Rome’s most iconic pasta dishes. With just 3 ingredients (linguine, Pecorino Romano, and black pepper) you get the creamiest, silkiest pasta sauce without cream or butter.
Cacio e Pepe (Linguine Style)
Ingredients (2 servings)
• 200g linguine
• 100g Pecorino Romano, finely grated
• 2 tsp freshly cracked black pepper
• Salt (for pasta water)
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Method
1. Cook the Pasta
• Bring a large pot of salted water to a boil.
• Cook the linguine until just under al dente (it will finish cooking in the sauce).
• Reserve at least 1½ cups of pasta water, then drain.
2. Toast the Pepper
• In a large pan, add the black pepper and toast it gently for 30 seconds until fragrant.
• Add a ladle of pasta water to the pan and let it bubble – this extracts the pepper’s flavour.
3. Make the Cheese Paste
• In a bowl, mix the grated Pecorino with a splash of warm pasta water to create a thick paste.
• This step helps prevent clumping later.
4. Combine Everything
• Add the drained linguine into the pan with the peppery water.
• Toss well over low heat, then remove the pan from the heat completely.
• Stir in the Pecorino paste gradually, adding more pasta water as needed, until you get a silky, creamy sauce that coats the linguine.
5. Serve Immediately
• Plate up with extra Pecorino and a final crack of black pepper.
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Dining and Cooking