Cacio e Pepe (Blender Method) | CookOS

Cacio e Pepe

Name: Cacio e Pepe (Blender Method)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 125 g Pecorino cheese, grated; 125 g Parmigiano cheese, grated; 1/2 cup water; 1 tbsp corn starch; 500 g spaghetti; salt, to taste; 1 cup reserved pasta water; freshly ground black pepper, to taste; 1/8 cup olive oil

Cacio e Pepe is a Roman pasta dish of spaghetti coated in a creamy, emulsified sauce made from Pecorino and Parmigiano cheese, black pepper, and pasta water. This blender-based method prevents the sauce from breaking and guarantees a silky, restaurant-quality result.

🌍Italian 🏷️Cacio e pepe 🏷️Pasta 🏷️Spaghetti 🏷️Comfort food Cheesy

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

125 g Pecorino cheese, grated
125 g Parmigiano cheese, grated
1/2 cup water
1 tbsp corn starch
500 g spaghetti
salt, to taste
1 cup reserved pasta water
freshly ground black pepper, to taste
1/8 cup olive oil

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Instructions

1
Start by grating the Pecorino and Parmigiano cheese.
2
In a small, cold saucepan, add the water and corn starch. Whisk to combine.
3
Heat the cornstarch mixture over medium heat, whisking continuously until it thickens into a slurry. Remove from heat and set aside.
4
Bring a large pot of water to a boil. Season generously with salt and add the spaghetti. Cook until al dente.
5
Just before draining the pasta, reserve about a mugful (approx. 1 cup) of the starchy pasta water.
6
Drain the pasta and set aside.
7
Place the grated cheese into a blender. Add the cornstarch slurry, a generous amount of freshly ground black pepper, and the reserved pasta water.
8
Blend on a low setting, slowly streaming in the olive oil to emulsify the sauce until it is smooth and consistent.
9
Add the cooked pasta to a large, warm pan over low heat. Pour the blended cheese sauce over the pasta.
10
Toss everything together to coat the pasta evenly. Garnish with more freshly ground black pepper and serve immediately.

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Tips & Notes

Pro tips

Grate both cheeses fresh and finely; pre-grated cheese contains anti-caking agents that prevent proper emulsification.
Keep pasta water hot and add it to the blended sauce in the pot off heat, then toss immediately with hot pasta to prevent cooling and breaking.
Freshly grind black pepper just before serving—pre-ground loses pungency and won't deliver the dish's signature peppery bite.
Use the corn starch; it stabilizes the emulsion and is essential to this blender method's success.

Substitutions

Pecorino Romano → Pecorino Toscano (milder, less salty but still traditional Italian)
Parmigiano-Reggiano → Grana Padano (similar aging and saltiness, very close result)
Corn starch → rice flour or tapioca starch (same emulsifying function, 1:1 ratio)

Storage & make-ahead

Best served immediately. Leftovers can be refrigerated up to 2 days in an airtight container; reheat gently with a splash of pasta water over low heat, stirring constantly to restore creaminess.

Equipment

blender · pasta pot · colander

Common Questions

Why does my cacio e pepe sauce break?

Traditional methods risk breaking when cheese curdles from heat shock. The blender method emulsifies the cheese, starch, and water into a stable cream before coating pasta, preventing separation.

Can I make cacio e pepe without a blender?

Yes, but the blender method is more forgiving. If making it traditionally, whisk cheese and starch off-heat, then add pasta water very slowly while whisking constantly to temper the mixture.

What's the best pasta shape for cacio e pepe?

Spaghetti or tonnarelli are traditional. Long, thin strands hold the sauce well. Avoid short shapes like penne, which don't coat evenly with this creamy sauce.

Can I use all Parmigiano instead of mixing cheeses?

You can, but the traditional Roman recipe calls for Pecorino Romano, which has a sharper, saltier flavor. A blend provides better balance than Parmigiano alone.

How much pasta water should I reserve?

Reserve at least 1 cup before draining. Starchy pasta water is essential for the emulsion; if your sauce is too thick, add more water a tablespoon at a time.