The Science of Cacio e Pepe (and the BEST Recipe)

Summary by Krater

Vincenzo demonstrates how to make traditional cacio e pepe using thick spaghetti, pecorino cheese, and black pepper, explaining the technique of toasting pepper and emulsifying pasta water with grated cheese.

From the video

Answers: How do you make authentic cacio e pepe?

• Cacio e pepe recipe
• Pasta cooking techniques
• Emulsifying cheese and pasta water
• Toasting black pepper

Ingredients

• rock salt
• spaghettoni (thick spaghetti)
• black pepper
• pecorino cheese
• pasta water

What it concludes

• Thick spaghetti (spaghettoni) should be used for cacio e pepe to achieve a smooth and creamy texture.
• Pecorino cheese is the authentic cheese to use for cacio e pepe, rather than mixing it with parmesan.
• Black pepper must be toasted in a pan first to release its flavors and create a smooth flavor profile.
• The grated pecorino cheese should be added to the pan only after the heat is turned off to prevent clumping.