Cacio e pepe from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 191) by Christopher Kimball

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Notes about this recipe

  • jennicakes on April 01, 2026

    Cheese clumped as I was tossing with the pasta. The only way to get sauce to emulsify was to put it back on the heat. Next time I will cook pasta first then make the sauce, since sauce really does come together in about 5 minutes. It’s very tasty.

  • rachel_a40gn2 on February 04, 2026

    If ever there was a trust the process recipe, this is it. It was absolutely delicious, and it did work out well. However, the making of the sauce had at least three different times that I thought I needed to start over. It also took much longer than 20 minutes. Now that I've done it once, I'm sure the next time will be faster. It was tasty. Fresh ground black pepper is an absolute must.

  • et12 on November 22, 2020

    The first time I tried this, the cheese clumped together and wouldn’t form a sauce. Tried again with more finely grated cheese and it worked fine. The flavour was Ok but not the best, or in this case, the quickest pasta I ever made.

  • hbakke on September 03, 2019

    Tasty and easy to make. I used Trader Joe's pre-grated Pecorino Romano and it worked out well.

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