Roscioli Roman Cacio e Pepe Recipe

Cacio e Pepe is one of the most iconic pasta dishes from Rome, celebrated for its simplicity and bold flavors. Among the many places that serve this classic dish, Roscioli in Rome is known for perfecting it. Their version achieves a creamy, velvety sauce with just three main ingredients: Pecorino Romano, black pepper, and pasta. If you’ve ever wanted to recreate this legendary dish at home, follow this detailed recipe to get as close as possible to the authentic Roscioli experience.

What Makes Roscioli’s Cacio e Pepe Special?

Unlike many versions that end up clumpy or dry, Roscioli’s technique ensures a smooth and creamy sauce. The secret lies in the balance between high-quality Pecorino Romano, the right amount of black pepper, and precise emulsification with starchy pasta water.

Ingredients

• 200g tonnarelli or spaghetti
• 100g Pecorino Romano (finely grated)
• 2 teaspoons freshly ground black pepper
• Salt (only for the pasta water)

Prep Time

• Preparation: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2

Instructions

1. Cook the Pasta

Bring a large pot of water to a boil. Add a generous amount of salt, but less than you would for other pasta dishes, since Pecorino Romano is already salty. Cook the pasta until just before al dente, as it will continue cooking in the sauce. Reserve about a cup of pasta water before draining.

2. Toast the Black Pepper

In a large pan over medium heat, toast the freshly ground black pepper for about a minute until fragrant. This step enhances the pepper’s aroma and brings out its spicy, earthy notes.

3. Create the Pecorino Emulsion

In a mixing bowl, combine the finely grated Pecorino Romano with a small amount of warm (not hot) pasta water. Stir vigorously to form a thick, smooth paste. This prevents the cheese from clumping when mixed with the pasta later.

4. Combine Everything

Add the drained pasta to the pan with the toasted pepper. Pour in a ladleful of reserved pasta water and toss quickly to coat the noodles. Reduce the heat to low, then gradually add the Pecorino paste while continuously stirring and tossing the pasta. The heat should be gentle to avoid the cheese seizing up. If needed, add more pasta water to achieve a silky consistency.

5. Serve Immediately

Plate the pasta right away, ensuring an even coating of the creamy sauce. Finish with an extra sprinkle of Pecorino Romano and more black pepper for an added kick.

Tips for Perfect Cacio e Pepe

• Use high-quality Pecorino Romano – Avoid pre-grated cheese, as it won’t melt as smoothly.
• Grind fresh black pepper – Pre-ground pepper lacks the essential oils that give the dish its distinctive aroma.
• Control the heat – Adding cheese to a pan that’s too hot will cause it to clump rather than emulsify.
• Adjust the pasta water carefully – Starchy pasta water is key to creating the creamy sauce, but adding too much can make it runny.

This Roscioli-inspired Cacio e Pepe recipe brings authentic Roman flavors straight to your kitchen. With a few simple ingredients and careful technique, you can master this timeless dish just like the pros in Rome.