Cacio e Pepe
Spaghetti with Pecorino, black pepper and starchy pasta water whipped into a creamy sauce. Three ingredients and one technique to master.
New to the library
Ingredients (4)
- 1 lb spaghetti or tonnarelli
- 1 1/2 cups finely grated Pecorino Romano
- 2 tsp whole black peppercorns, coarsely crushed
- 2 tbsp butter (optional)
Steps
- Boil the pasta in lightly salted water (the cheese is salty). Cook until just al dente.
- Toast the crushed pepper in a dry skillet 1 minute until fragrant. Add 3/4 cup pasta water and the butter; simmer.
- Off the heat, mix the Pecorino with 1/2 cup pasta water into a thick paste.
- Add the drained pasta to the skillet, then the cheese paste. Toss vigorously, adding splashes of pasta water, until a glossy sauce coats every strand.
- Serve immediately with more Pecorino and pepper.
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