Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 8 oz spaghetti or tonnarelli; 1.5 cups Pecorino Romano, finely grated; 2 tsp black pepper, freshly cracked; 1 tbsp salt, for pasta water

Three ingredients. Infinite satisfaction. The secret is in the technique: starchy pasta water, sharp Pecorino Romano, and an absurd amount of freshly cracked black pepper come together in a silky, peppery sauce that clings to every strand.

15mCook

5mPrep

MedDifficulty

1.7kForks

3.9kCooked

italianpastavegetarianquick

Ingredients

8 ozspaghetti or tonnarelli
1.5 cupsPecorino Romano (finely grated)
2 tspblack pepper (freshly cracked)
1 tbspsalt (for pasta water)

Instructions

Step 0 of 5 completed

Boil pasta in well-salted water until 1 minute short of al dente. Reserve 2 cups of pasta water before draining.

Toast the black pepper in a dry skillet over medium heat until fragrant, about 1 minute.

Add 1 cup of pasta water to the pepper and bring to a simmer. Add the drained pasta and toss constantly.

Remove from heat and gradually add the Pecorino, tossing vigorously with tongs. Add splashes of pasta water as needed to create a creamy, emulsified sauce.

Serve immediately with extra pepper and Pecorino on top.