Where’s My Toga? Spaghetti Cacio e Pepe

The expression ‘Paese che vai, usanza che trovi’ is often spouted by Italians, as wise advice or an admonishment, I’m never sure which. The well-known English equivalent, ‘When in Rome, do as the Romans do’, means exactly the same thing and is the golden rule for all travellers to foreign lands. Tourists in Rome however, can take this saying literally, especially when it comes to food.  I’ll eat like a Roman any day.

Non sto male, that’s for sure.

Some of the Roman meatless classics you are likely to find include spaghetti alle vongole verace, carciofi alla giudia, insalata di puntarella and my favourite Roman dish of all time, Spaghetti Cacio e Pepe.

A bowl of cacio e pepe: the creamy Pecorino sauce hides within.

I’ve had a few attempts at reproducing an autentico Spaghetti (or Tonnarelli) Cacio e Pepe over the years with varying success. The dish has only three ingredients yet is not so simple to make. There are a few magic techniques to master for a perfect result. After trawling through a variety of Italian sites, I’ve settled on the advice offered by the Giallo Zafferano site ( beware the advertisement bombardment on this site ). Many non-Italian sites add such things as butter or oil which ruin a good Cacio e Pepe. Don’t be misled by these recipes.

When making this cheesy peppery dish, keep in mind that the sauce will use the hot, starchy pasta cooking water. By gradually adding a small amount of this hot liquid to the grated cheese, a thick, non grainy sauce will form. The other trick is to toast the ground peppercorns in a large deep sided frying pan followed by added pasta water. This will make a starchy, peppery bath to finish cooking the semi- cooked pasta. When the pasta is added, it will absorb the extra liquid, a method similar to making risotto. It’s a good idea to read the details below a few times before beginning. If confusing, refer to the Giallo Zafferano site and watch the video demonstration of the creaming method.

Ingredients. For two large serves for a main meal.

  • 100 gr Pecorino Romano
  • 220 gr Spaghetti number 12 /(de Cecco brand is nice)
  • 5 gr whole black peppercorn ( you might not use all of this)
  • sea salt for pasta water.

Tools. Pasta pot, deep sided large frying pan or large non stick wok, small whisk, bowl, mortar and pestle, tongs, wooden spoon. Yes, only three ingredients and a whole lot of tools.


  1. Grate the Pecorino.
  2. Boil the water in a pasta pot (use about half the usual amount of water to cook the pasta so it will be richer in starch) and salt well.
  3. When the water comes to a rolling boil, add the pasta. Timing is crucial here. If your pasta usually takes 10 minutes to cook al dente, set the timer for 8 minutes. You want the pasta to be slightly under cooked at this point.
  4. Meanwhile crush the peppercorns with a mortar and pestle or grinder. Pour half the ground pepper into a large frying pan or non stick wok and dry roast over low heat, stirring with a wooden spoon or tongs.
  5. Add a couple of ladles of pasta cooking water to the peppercorn pan. Bubbles should appear due to the starch contained in the water. Using tongs, lift the semi- cooked spaghetti into the frying pan, keeping aside the pot of cooking water.
  6. Stir the pasta about, using a wooden spoon or tongs. When the water is absorbed, add another ladle of pasta water and continue stirring. Continue adding a ladle of pasta water as needed.
  7. In the meantime, when you think the pasta is almost ready – and this can only be judged by tasting along the way – prepare the Pecorino cream.
  8. Pour half the grated Pecorino into a small mixing bowl. Add a few tablespoons of pasta cooking water and mix well with a whisk. When it is creamy, add more Pecorino and a little more cooking water, whisking all the while. Keep going in this way, holding back a little grated cheese for the final condiment.
  9. Finish cooking the pasta, adding a little more cooking water if necessary, before adding the Pecorino cream. Briefly mix the cream by placing the bowl over the steam of the pasta pot hot water, and stir with the whisk. This brings the cream back to the temperature of the pasta. Turn off the heat and add the Pecorino cream, stirring continuously with the kitchen tongs until well amalgamated.
  10. Serve adding more grated cheese and a little extra pepper. Mangia!
Chef on break. Roman laneways and trattorie.

Do as the Romans do, eat Cacio e Pepe autentico.

13 thoughts on “Where’s My Toga? Spaghetti Cacio e Pepe”

  1. How do you always manage to post when I am to be ‘off’ for ‘prenzo’ . . . Impossible to believe this can be a ‘recipe’ but it may be one of the most difficult to make . . . shall follow yours step by bl . . . y step! ‘Mangia’ indeed !!!!


    1. I know it sounds long winded. And after translating the Italian version, this is much briefer- but then the Italians are a wordy lot. Once into the swing of things, it makes sense- trust me Eha. I’ve seen some totally crapulous recipes for this classic dish about and have, over the years, stuffed it up, so am now happy with this method.
      I hope you enjoy your pranzo- it’s raining and cool here today, so am in need of a little comfort food.


    1. Good luck Lois. I know that feeling and so, determined to make a good one, have listed these long instructions. It is just a matter of juggling a few things at the last minute- and of course, using imported pecorino romano.

      Liked by 1 person

  2. I must say, I’ve never had success making cacio e pepe. Now I know why. Your instructions clarified my short coming and know I’m ready for another go at it. Thanks!

    Liked by 1 person

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