Cacio e Pepe

Cacio e pepe is a Roman classic built on simplicity: finely grated Pecorino Romano, freshly cracked black pepper and hot, starchy pasta water — no cream, butter or oil needed. This recipe uses the Essteele Eternità 3 Piece Cookware Set with the Saucier beautifully suited to making the Cacio e Pepe sauce.

Ingredients 
Serves 2

  • 1.5L water

  • 1 tsp fine sea salt

  • 200g tonnarelli or good-quality spaghetti

  • 2 tbsp whole black peppercorns

  • 120g Pecorino Romano, very finely grated 

Instructions 

  1. Boil the pasta water — 30cm Sauteuse 
    Bring salted water to the boil. Use less salt than usual, as Pecorino Romano is salty and the pasta water will be used in the sauce. Keep the water level low for extra starch.

  2. Toast the peppercorns — 26cm Skillet
    Toast peppercorns in a dry skillet over medium heat until fragrant. Crush coarsely and reserve half for serving.

  3. Cook the pasta — 30cm Sauteuse
    Cook pasta for 2 minutes less than packet instructions. Reserve at least 400ml pasta water in a jug before draining.

  4. Bloom the pepper — 20cm Saucier
    Add half the crushed pepper to the saucier with a ladle of reserved hot pasta water. Simmer briefly to infuse.

  5. Make the pecorino paste
    Mix grated pecorino with 3–4 tbsp slightly cooled pasta water until smooth and thick. Avoid boiling water, as it can seize the cheese.

  6. Finish the pasta — 30cm Sauteuse
    Toss pasta over low heat in the sauteuse with splashes of pepper infused pasta water from your Saucier until glossy and just cooked.

  7. Build the sauce — off the heat
    Remove from heat, wait 30 seconds, then add pecorino paste. Toss quickly, adding more pepper pasta water a little at a time until creamy and coated.

  8. Serve immediately
    Twirl into bowls and finish with reserved pepper and extra pecorino. Serve straight away.

Notes 

Capacity: Best for two serves or as a side. For larger portions, work in batches. 

Temperature tip: Add pecorino off the heat, into a warm pan — not a hot one. 

Grating tip: Use finely grated pecorino, ideally with a microplane, for the smoothest sauce. 

If the sauce splits: Remove from heat, add a little warm pasta water and stir firmly until it comes back together. 

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