How to Make CACIO e PEPE PASTA (Perfect Everytime)

For all the cheese lovers out there, I have the perfect dish for you: cacio e pepe. Put simply,
cacio e pepe translates to “cheese and pepper” and is a classic Roman dish. One of the
creamiest pasta dishes, the texture is thanks to the star of the show, the pecorino romano
cheese. It also pairs perfectly with the spice from freshly cracked pepper.
I traveled to Rome to find out how to make the silkiest and tastiest cacio e pepe, and now I am sharing my perfect recipe with you!

#cacioepepe #pasta #vincenzosplate

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INGREDIENTS:
125 grams Pasta 4oz. Spaghettone quadrato or Spaghettoni Pasta
75 grams Pecorino Romano Cheese 3oz
Black pepper Freshly cracked is best.
1 Tbsp. rock salt
Pasta water as much as required

METHOD:
1. In a large pot, boil water and once it comes to a boil, add 1 tablespoon of salt. Then add the spaghettone to the pot.
2. Cook the pasta two minutes less than the recommended cooking time it says on the package.
3. Place the saucepan on your hot plate and turn up to a gentle heat. Cover the cooking surface with freshly cracked black pepper. Be generous with the amount and toast for approx two minutes then switch off the heat.
4. In a separate small bowl, add some black pepper to the pecorino romano cheese and mix it together.
5. Use a pair of tongs to take the pasta out of the pot and place it into the saucepan. It’s important to save the pasta water and make sure the heat is turned back on.
6. Using a mug, scoop one cup of pasta water and add it to the saucepan with the pasta and pepper. Add enough water to cover most of the pasta.
7. Cook the pasta for two minutes while continuously stirring. Then scoop another mug of pasta water and put a little bit into the pecorino cheese and mix it. Gradually add more water and mix until the cheese becomes a thick paste.
8. Place your pot with pasta water uncovered onto the stove. Next, place your saucepan on top of the pot. The steam from the water will help us cook the pasta.
9. Add the pecorino cream to the pasta and mix it around. Add a little bit more pasta water to the pan.
10. Begin to toss the pasta in the pan. If it does not move and can’t be tossed, add a little bit more pasta water. Toss it a few times over the steam to help melt the cheese.
11. Place the pasta on a plate and top it with leftover cheese sauce and some black pepper.

HOW TO SERVE:
Once your cacio e pepe is finished, plate your pasta and then take a spoon and drizzle some leftover cheese sauce from the pan over top of it. You can garnish with a little more freshly cracked pepper if you’d like.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Cacio e Pepe Pasta
0:57 Ingredients for Cacio e Pepe Pasta
3:07 How to Cook Spaghetti
3:45 How to Toast Black Pepper
5:01 Combine Spaghetti with the Black Pepper
6:35 How to Make the Cheese Mix
7:45 Finish Cooking Spaghetti in the Pan
8:48 Combine the Cheese Mix with Spaghetti
10:45 How to Serve Cacio e Pepe Pasta
11:38 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[joeywho]

I love how the best Italian recipes are always 4 ingredients or less!!!

[space_pirate_calamity]

I love watching your videos not just because of the authentic recipes and education on quality food (I now buy slow-dried bronze-die-cut pasta whenever I can; I had no idea there was such a difference!), but I love watching someone who is so passionate about food. It's easy to see that for you, food isnt just something to eat, it's artwork meant to be enjoyed and respected, to try your best to make it as good-tasting and good-for-you as possible. When your eyes light up and you laugh with joy at good food, it's like a kid on Christmas morning. Never change, Vincenzo. The world needs more people like you to inspire passion and respect for food.

[thereccher]

This looks 30 times better than the one you made three years ago. The sauce is thiiiick and pops off the plate. You've truly grown as a cook.

[MsJavaWolf]

This is a great recipe. Putting the pasta water into the Pecorino first, to create the cream, is the best tip ever, makes it so much easier. I follow your recipe almost 100% (I like to crack my pepper with a pestle and mortar, but that's the only difference) and the dish is great every time.

[spookyfish]

It worked!!! I like how you emphasise to keep stirring the pasta the way you do when making risotto - that made all the difference. Thank u!

[bosbode]

I have tried to make a perfect cacio e pepe for over 3 years, it never worked out. Until today. Vincenzo, thank you so much for this recipe. It is good! ❤

[captaina]

I have been cooking Cacio e Pepe for 3 years now, thanks in large part to Vincenzo and the fantastic chefs from Italia Squisita like Luciano Monosilio, and it's a guaranteed success: everyone keep asking for more! Grazie Vincenzo, e buonissimo!

[koenwieringa]

This looks good!

Made cacio e pepe once before, but I got the temperature just a little bit too hot and the pecorino romano started to become stringy and the sauce split into chees strings and thin, watery cream, so now I know that the right temperature is key, and it's also very important with other dishes that use cheese and pasta water to form a cream (such as aglio, olio e peperoncino).

I love love LOOOVE your cooking, this is the creamiest cacio e pepe I've seen anywhere. That sauce is amazing! Thank you, Vincenzo!

[maksimvucetic]

O my God, I've never seen a creamier more delicious looking Cacio E Pepe. It actually looks creamier than cream, for God sake. I'm going straight to the kitchen. I have Parmigiano Reggiano and Pecorino Romano, but I choose Pecorino, thank you for the inspiration my friend.

[matthewgilfus]

I've been watching you, Vincenzo, for about 6 months. It blows my mind a dish can look and feel like that without butter, milk, or cream. That pasta water is amazing. It's the same with your risotto. No butter, milk, or cream.

[marinatheodoraki]

I like when you explain to us the types of pasta in every video of yours and in which recipe we can use them!!
Simple and yummy recipe !!! Thank you once again, Vincenzo!!

[oldcrowcreations]

I like the idea of using the steam from the pot so the pan doesn’t get too hot. Pecorino and pepper! That says it all! 💕💕💕💕

[slam]

Oh, that looks so good. The cheese and the pasta along with Tones black pepper corns ground at making. You make me a Drool Fool for this dish.
I am saving Eva's make for comparison. Thank You, Vincenzo

[Drestic]

A certain "royal" of internet pasta said to make the cheese mixture thin and so the first time I made it it wasn't creamy. The second time I made it I made the mixture thicker and it came out much better. The next time I make it, I will try it your way, Vincenzo! Looks like how I imagine it should be. Such a simple and amazing dish using my favorite cheese 💚💚

[Wazgrel]

Just in time, I was planning on cooking cacio e pepe today for dinner! Thank you Vincenzo! 🖤

[marcostevanella]

OMG 😮! I have been struggling to make cacio e pepe for so long, but after watching your way I maybe made the best cacio e Pepe EVER! I love you man! ❤

[ltgreatsocks]

Dude's energy is unbelievably infectious. This is what cooking should feel like.

[newellbascomb]

I've tried making a io e pepe many times since my trip to Rome a year ago. This is my best result ever. Thank you!!!

[ruhmuhaccer]

La sua eccellenza Vincenzo è davvero al colmo della perfezione dei piatti semplici, un campione della culinaria Italiana inadulterata. Mia nonna m'a fatto inviarti un gran bacione ❤😘

[ricnic]

I used to love alfredo and would always use cream when making it, but since Ive started watching you I have fallen in love with dishes like this an pasta al burro I never use heavy cream anymore. Thanks for showing us a better way to cook.