Cacio e Pepe (Roman Cheese & Pepper Pasta)
Only three ingredients — pasta, Pecorino Romano, and black pepper — but the technique is everything. The starchy pasta water emulsifies with the cheese to create a silky, peppery sauce.
Ingredients
- 8 oz (225g) spaghetti or tonnarelli
- 1.5 cups Pecorino Romano, finely grated
- 2 teaspoons black pepper, freshly and coarsely ground
- Salt for pasta water
Instructions
-
1
Cook pasta in well-salted water until 1 minute short of al dente. Reserve 2 cups of starchy pasta water before draining.
-
2
While pasta cooks, toast the black pepper in a large, dry skillet over medium heat for 1-2 minutes until fragrant. Add 1 cup of the reserved pasta water. Let it simmer for 1 minute.
-
3
Add the drained pasta to the skillet. Toss vigorously for 1 minute, adding splashes of pasta water to keep things loose.
-
4
Remove from heat. Add the grated Pecorino a handful at a time, tossing constantly and adding pasta water as needed. The cheese should melt into a creamy, emulsified sauce — not clump. Work quickly off-heat to prevent the cheese from seizing.
-
5
Serve immediately with extra Pecorino and pepper on top.
