Cacio e Pepe
The simplest Roman pasta — just spaghetti, Pecorino Romano, and black pepper. No cream, no butter added at the start. Technique is everything.
Ingredients
- 200 g spaghetti
- 100 g Pecorino Romano
- 2 tsp black peppercorns
- 1 tbsp kosher salt
How to Make It
- 1
Cook spaghetti or tonnarelli in well-salted water (but less than usual — the starchy water will season the dish).
- 2
Toast coarsely cracked black pepper in a large pan over medium heat until fragrant, 1-2 minutes.
- 3
Add a ladle of pasta water to the pepper, let it reduce slightly.
- 4
Finely grate Pecorino Romano. Mix with a little cold water to form a paste — this prevents clumping.
- 5
When pasta is 2 minutes shy of al dente, transfer directly to pepper pan with tongs, bringing pasta water with it.
- 6
Remove from heat. Add cheese paste, toss vigorously and continuously, adding pasta water splashes to create a creamy emulsion.
- 7
The sauce should cling to every strand with no graininess. Serve immediately with more pepper and Pecorino.
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