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Cacio e Pepe

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A classic Italian recipe that delivers pasta in an incredibly creamy cheese and black pepper sauce.

  • 120 g spaghetti

Drop the pasta into a pot of boiling water without any salt and cook according to the package all the way to al dente.

  • 1⁄2 tsp (1 g) black pepper, cracked

Toast the whole black peppercorns for a minute or two until fragrant and then grind them in a mortar and pestle or in a pepper mill.

  • 150 g pecorino romano

Add a couple of handfuls of the pecorino and a teaspoon of the black pepper to a bowl and stir.

  • 1⁄4 to 1⁄2 cup pasta starch water, hot

A few minutes before the pasta is al dente, add a tablespoon of pasta water at a time to the bowl of cheese and stir until a paste forms.

Add the pasta to the pan with the pepper and then add pasta water and the pecorino paste and stir the pasta vigorously, using the strands of pasta to emulsify and slowly melt the cheese into the sauce.

Notes
  • The key to a creamy sauce is grating the cheese finely, making sure you don't melt the cheese by adding too much hot water too fast, and making sure to have enough water.
  • For optimal pepper flavor, use large chunks. Grind peppercorns coarsely into a bowl and tilt to separate, removing the larger pieces. Or, sift ground pepper through a fine mesh strainer, discarding the fine powder. You can also separate larger chunks in the pan, wiping away fine pepper with a damp towel. These methods minimize harsh heat, focusing on the pepper's robust flavor.

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daveseats.com/recipes/cacio-e-pepe/

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