Cacio e Pepe: A Study in Friction Emulsification
Classic Roman pasta elevated through precise friction emulsification for a luxuriously creamy sauce.
Servings: 4 servings
Ingredients
Pasta & Sauce Base
- 1 lb High-quality spaghetti or tonnarelli
- 2 tablespoons Extra virgin olive oil high quality, fruity
- 2 tablespoons Unsalted butter European style, high fat
- 1.5 cups Pecorino Romano cheese finely grated (plus more for garnish)
- 1 cup Parmigiano Reggiano cheese finely grated
- 1 tablespoon Black peppercorns freshly cracked (coarse grind)
- Kosher salt for pasta water
Garnish
- Freshly cracked black pepper
- Extra grated Pecorino Romano
Instructions
- Bring a large pot of water to a rolling boil. Season generously with kosher salt, ensuring it tastes like the sea. This is crucial for seasoning the pasta from within.
- While the water heats, combine the finely grated Pecorino Romano and Parmigiano Reggiano cheeses in a medium bowl. Add half of the freshly cracked black pepper and toss to combine. Set aside.
- Once the water is boiling, add the pasta and cook according to package directions until *al dente*. Reserve approximately 3 cups of the starchy pasta water before draining.
- In a large, heavy bottomed skillet (large enough to hold the pasta), heat the olive oil and butter over medium heat. Add the remaining freshly cracked black pepper and toast for about 30 seconds until fragrant, being careful not to burn it.
- Add about 1 cup of the reserved hot pasta water to the skillet with the oil, butter, and pepper. Bring to a gentle simmer.
- Drain the pasta and immediately add it to the skillet. This is where the magic happens: Begin vigorously agitating the pasta. Use tongs to toss and stir the pasta constantly, ensuring every strand is coated with the simmering liquid.
- Gradually add the cheese mixture to the skillet, a little at a time, while continuing to agitate the pasta vigorously. The goal is to create friction and heat, which will melt the cheese and emulsify it with the fat (butter and olive oil) and the starchy water. If the sauce appears too thick, add more reserved pasta water, a tablespoon at a time, continuing to agitate until a creamy, cohesive sauce forms that clings beautifully to the pasta. The sauce should be glossy, not watery or clumpy.
- Continue tossing and agitating for about 1-2 minutes, or until the sauce has reached a luscious, creamy consistency. This friction is key to forcing the oil and water phases to bind, creating a stable emulsion.
- Taste and adjust seasoning if necessary, though the Pecorino Romano is quite salty.
- Serve immediately in warm bowls. Garnish generously with additional freshly cracked black pepper and grated Pecorino Romano.
Notes
Pro Chef Tip: The quality of your Pecorino Romano is paramount for Cacio e Pepe. Use a well aged, authentic cheese. For the emulsification, think of it as a slow, controlled dance of ingredients. Don't rush the addition of cheese or stop agitating once it's added. The vigorous movement is what creates the stable, creamy sauce. Storage: This dish is best enjoyed immediately as the emulsion can break upon cooling or reheating.