Foolproof Cacio e Pepe (2024)

FAQs

Why is cacio e pepe so hard to perfectly execute? ›

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

Tips for Making Cacio e Pepe

Let the pasta cool slightly—Ripping hot pasta plus finely shredded or grated cheese inevitably yields a clumpy sauce. Letting the pasta cool for 2 minutes before tossing ensures a perfectly creamy sauce.

For a Smoother Sauce, Start with a Cheese Paste

So, to make the best cacio e pepe, you want to start by making a cheese paste. It's an extra step, but trust me, this is worth it, and it doesn't add any extra time to the dish: You can do it while the pasta water is boiling.

The trick is to toss the cheese with starch before heating it. As the starch heats up and gels, it stabilizes the cheese so it won't break. I tried the method for this Cacio e Pepe, which makes for a durable sauce that doesn't break even after raising the temperature until the sauce boils (usually a mortal sin).

- Add a little more pasta water than you think you need (the pasta will continue to soak it up and the sauce will thicken on your plate).

The specific cacio e pepe that Bourdain loves best comes from Ristorante Roma Sparita in Rome, where the smooth, buttery, cheesy pasta is served in a bowl made of Parmesan. It looks amazing. While gushing over the pasta, Bourdain said he'd give up his first sexual experience to eat it again.

It's said that the owners of Rome's osterie liked serving cacio e pepe because the salty cheese and copious amounts of pepper in the sauce prompted diners to order wine to wash it down—a clever business ploy by the restaurateurs.

Opt for Parmesan: You can use Parmesan instead of Pecorino Romano, or even combine the two for a unique cheese profile. However, Parmesan isn't as salty or tangy as Pecorino Romano, so you may need to add more to get the sharpness that cacio e pepe is known for.

At this point, if the sauce is too thick, add a couple tablespoons of pasta water to thin out the sauce and continue mixing until you achieve the correct consistency. Plate your finished Cacio e Pepe into some warmed bowls and enjoy!

Cacio e Pepe Variations

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

How do you avoid stringy cheese in cacio e pepe? ›

Don't overheat the sauce.

If you've ever had the cheese clump up or stick to the pan when making cacio e pepe (very common, but always such a tragedy!), it was likely due to the cheese being overheated. Be absolutely sure that the burner is turned off below the sauté pan with the melted butter.

Bucatini pasta– Tonnarelli is the traditional pasta used when making cacio e pepe, but it can be hard to find so I use bucatini. It is a thick pasta that looks similar to spaghetti, but it is thicker and has a hole through the middle with square-cut edges.

Look no further than Chianti Classico for a classic red pairing. While most people associate this wine with flavorful meats like Florentine steak, the sharpness of the cacio e pepe holds its own and makes Chianti an unexpected accompaniment.

Use Corn Starch

You can coat your shredded cheese with a thin layer of cornstarch to prevent clumping. Corn starch works by absorbing excess moisture, meaning the cheese will not become sticky. It's also flavorless, so it won't affect the taste. Add 1-2 tablespoons of cornstarch per 1 block of shredded cheese.

Generously salt the pasta water

It can help keep the starches in your pasta from gelling together, reducing the risk of your pasta sticking. Aim to put a tablespoon or two of salt for every quart of water—which is about a quarter or half cup of salt for a pound of pasta.

Hot liquids, like pasta water, heavy cream, melted butter, or beaten eggs, help distribute melted cheese evenly by surrounding it with heat. Since every bit of surface area is in contact with hot liquid, the cheese melts at the same rate. No clumps to be found, just a glossy, luscious sauce.

And if it still clumps because you added the cheese too fast, you can add something acidic, like a little white wine or lemon juice. Whisk well and the clumps should dissolve.