Italian
Cacio e Pepe
Roman pasta emulsified with Pecorino and toasted black pepper, landing glossy, sharp, and creamy without losing the firm bite of the noodles.
4 servings · 10 minutes prep · 15 minutes cook
Ingredients
Main
- 14 ounces tonnarelli or spaghetti
- 5 ounces Pecorino Romano, finely grated
- 2 teaspoons black pepper, coarsely crushed
- 1 tablespoon fine sea salt, for pasta water
Directions
Method
- Bring a large stockpot of water to a boil and season it with the fine sea salt. Use less water than usual so the pasta water becomes very starchy.
- Toast the black pepper in a large skillet over medium heat until the pepper smells toasted and begins to crackle, without smoking, about 1 minute. Add 3/4 cup hot pasta water and turn off the heat.
- Boil the spaghetti until 2 minutes shy of al dente, reserving at least 2 cups pasta water.
- In a bowl, stir the Pecorino Romano with 1/2 cup warm pasta water to make a smooth paste; keep it warm but below 140F so the cheese does not seize.
- Transfer the pasta to the skillet and toss vigorously in the pepper water over low heat until al dente and glossy, adding small splashes of pasta water as needed.
- Off the heat, cool for 30 seconds, then toss in the Pecorino paste. Add more pasta water a spoonful at a time until the sauce is creamy, flowing, and clinging to the noodles.
