Cacio e pepe is pasta magic: just three ingredients—pasta, black pepper, and Pecorino Romano—combine to create a dish that is way more than the sum of its parts. Creamy, rich, and salty, with a little peppery bite from the pepper and tang from the sheep’s milk cheese, it might seem impossible that these humble ingredients can come together in such a spectacular way.
But that’s part of the wonder of Roman pasta. Cacio e pepe is one of the “core four” Roman pasta; the other three are gricia, amatriciana, and carbonara. And all four employ similar ingredients and techniques to produce noodles that are napped in glossy sauces.
In this video, editorial director Sasha Marx, who grew up in Rome and has worked in Italian fine-dining restaurants, demonstrates how to make this iconic Roman dish, with no tricks, hacks, or gimmicks. Sasha covers everything from toasting the peppercorns to bring out their aroma to plating it like you would in a restaurant.
If you’re ready to elevate your pasta game, visit ChefSteps.com for more recipes, tips, and guides.
Recipes:
Perfect Cacio e Pepe: https://www.chefsteps.com/activities/pasta-cacio-e-pepe
Equipment:
Buy a 12-inch Sauteuse pan: https://www.all-clad.com/d5-stainless-polished-5-ply-bonded-cookware-essential-pan-with-lid-4-quart.html
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/