Cacio e pepe ranks among Rome’s most iconic pasta dishes, alongside carbonara and amatriciana. Known for its refined simplicity, the most traditional versions feature only pasta, freshly ground black pepper, and Pecorino Romano cheese. This version incorporates butter, which aids in emulsifying the sauce and allows the crushed pepper to bloom, delivering the richest flavor. We also add a touch of Parmesan to offset Pecorino’s bold, salty bite with its cozy, nutty depth. For a flawlessly silky sauce, employ some key techniques: grate the cheeses using the finest holes of a box grater (skip the Microplane), save pasta water to thin the sauce as needed, and incorporate freshly ground coarse pepper. Although tonnarelli (square-cross-section egg noodles) is the traditional choice, other long pastas such as spaghetti or bucatini also work wonderfully. Cacio e pepe tastes best when served right away, so prepare the table before beginning to cook. A basic green salad is a nice complement, and garlic bread is always appreciated. To prevent clumping: Use a box grater or high-powered blender to break down the cheeses. A Microplane yields wispy shreds that tend to clump together.
