Chefs Share Their Secrets To Restaurant-Worthy Cacio e Pepe

Cacio e pepeCacio e pepe is one of those dishes that seems like it should be a doddle to make – it’s made up of just a handful of ingredients, after all. But for plenty of people, it can be hard not to end up with a watery mess or cheese clumps.A new study by Italian Street Kitchen has revealed the Roman staple is one of the most searched for pasta recipes in the UK (alongside fellow fromage-filled dish, macaroni cheese).Here’s how culinary pros make restaurant-worthy cacio e pepe at home. Cacio e pepe ingredientsFirst things first, chef and author Chris Baber said to focus on using the best quality ingredients possible – as well as the right equipment. “While you’ll find many variations of this iconic pasta dish, this is my foolproof method for creating restaurant-quality cacio e pepe at home,” he added.For a two-person serving, you’ll need: 250g spaghetti, 100g pecorino, 1 tbsp freshly cracked black pepper, and (optional) a knob of butter. Executive chefs at Italian Street Kitchen, Guilio and Enrico Marchese, said they love to use bucatini – a thicker spaghetti-like pasta – “for more bite”.How to make cacio e pepe First, finely grate the Pecorino cheese into a large bowl and set aside. Then Baber advises to bring a large pot of salted water to the boil.“While the pasta cooks, toast the freshly ground black pepper in a large sauté pan over medium heat for one minute,” said the chef.Baber, who is a HexClad ambassador, said your pan choice here is “incredibly important”. He’s a big fan of the 30cm HexClad hybrid pan, which “ensures even heat distribution, allowing the pepper to become fragrant without burning”.Giulio Marchese likes to melt butter with cracked black pepper until aromatic, then adds a splash of hot pasta water and truffle salt to create an “emulsion”.Regardless of how you prep your pepper, once the pasta’s cooked (Marchese likes to get it al dente), drain it and set some of the cooking water to the side to cool a bit.You need starch for a top tier sauceSetting pasta water to the side is important. Italian food blogger Pina Bresciani noted one of the secrets to a quality cacio e pepe is starch.“Getting a good amount of starch from the pasta water and pasta itself, via a process called risottare, is key to a creamy final sauce,” she said. “It helps the sauce to not clump, and achieve that beautiful silky texture.”Add your drained pasta to the pan with the pepper, butter (if using) and some of the reserved pasta water, suggested Baber. Turn off the heat and let the pasta cool for 30 seconds.Culinary scientist Jessica Gavin notes you can’t use the pasta water when it’s too hot or too cold – it has to be just right.“Avoid mixing the cheese with boiling water. The intense heat causes the proteins to firm up and expel moisture, leading to agglomeration – aka clumpy cheese,” she said in a TikTok video.Now for the key ingredient. “Add the cheese little by little, stirring constantly until the cheese is melted and the pasta is nicely coated in a smooth, silky sauce,” added Baber.“Add more reserved pasta water if needed to achieve the right consistency.”And that’s that. “Transfer to serving bowls and top with a little more cheese and some coarse black pepper (if you prefer the crunch),” he noted.Marchese said of the classic Italian dish: “When you get it right, it’s pure magic on a plate.” We couldn’t agree more.Related...5 Dishes Restaurant Workers Say They'd Never OrderSo THAT's Why Restaurant Pancakes Are So Much BetterSo THAT's Why Restaurant Pasta Is So Much Better

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