Cacio e Pepe (The Foolproof Way)

Step 4: Combine the sauce

  • Pasta

    • blended sauce
      2 heaping spoonfuls
    • reserved pasta water
      a splash or two as needed
    • al dente drained pasta

Set a second pan on the stove, but keep the heat off. Per serving of pasta, add 2 heaping spoonfuls of the sauce along with a splash of the reserved pasta water. Mix together.

  • Note: there should be enough sauce to coat 4-6 servings of pasta, or an entire 450 g package. Making smaller servings at a time is better since you can control the texture of the sauce and eat it warm.

With the heat still off, add the still-hot pasta and begin folding everything together.

Turn the heat to medium-low and slowly bring up the temperature of the sauce while mixing/tossing the pasta.

  • Be careful not to get the pan too hot, but it can come to a light without breaking because of the stabilized sauce mixture.

Adjust as needed: the pasta sauce should be creamy and coating every noodle. Add another spoonful of the sauce mixture if more sauce volume is needed. If the mixture is too tight, mix in a splash of pasta water.

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