Cacio e Pepe
A Roman pasta dish reduced to its purest form: spaghetti coated in a silky, creamy sauce of aged Pecorino Romano and coarsely cracked black pepper with no cream required.
Ingredients
- 1 lb spaghetti or tonnarelli
- 4 oz Pecorino Romano, finely grated
- 2 oz Parmigiano-Reggiano, finely grated
- 2 tsp whole black peppercorns, coarsely cracked
- 1 cup reserved pasta water
- 2 tbsp kosher salt (for pasta water)
Instructions
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1
Bring a large pot of water to a boil. Add 2 tbsp kosher salt (for pasta water) and cook 1 lb spaghetti or tonnarelli until 2 minutes short of al dente. Reserve at least 1 cup reserved pasta water, then drain.
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2
In a large skillet over medium heat, toast 2 tsp coarsely cracked whole black peppercorns for 1 minute until fragrant. Add 3/4 cup of the reserved pasta water to the skillet and bring to a simmer.
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3
Add the drained spaghetti to the skillet and toss vigorously for 1-2 minutes until almost al dente and the liquid has reduced by half.
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4
Remove the skillet from heat. Add 4 oz finely grated Pecorino Romano and 2 oz finely grated Parmigiano-Reggiano in two additions, tossing constantly and adding splashes of reserved pasta water to create a smooth, glossy sauce. The pasta should be creamy, not clumpy — control heat carefully.
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5
Serve immediately in warm bowls with extra black pepper and Pecorino on top.