Cacio e Pepe
Hi! I'm Ellie. I'm currently a student at UPenn. I love cooking and have been experimenting with pasta, baking etc.
Ellie Harris•
March 19, 2025
I made the sauce TWICE because the first time the pecorino coagulated into the most disturbing clumps I may have ever seen. However, that does give me the authority to say what went wrong and how to avoid such a blunder. 1) only add finely grated cheese, 2) add the cheese SLOWLY, 3) take the pan off the heat when adding the cheese so it doesn’t congeal, and 4) mix quickly. So yeah like enjoy I guess? Bye?!
Ingredients (5)
Ingredients (5)
Instructions
Heat a pan over medium-high heat and melt both the salted (2 Tbsp) and unsalted butter until bubbling. Add the cracked black pepper (2 tsp) and toast for a few minutes, stirring continuously.
Gradually stir in the pecorino romano (½ cup), allowing it to melt and combine with the butter mixture.
Remember to: 1) use finely grated cheese, 2) add the cheese SLOWLY, 3) take the pan off the heat when adding the cheese, and 4) mix quickly to prevent clumping
Pour in the pasta water (¼ cup) and mix well before adding the cooked pasta. Toss everything together until evenly coated.
Finish with an extra sprinkle of pecorino romano on top and serve immediately. Enjoy!
