Cacio e Pepe
Three ingredients, one skill. The Roman trinity of pasta water, Pecorino, and pepper is the most unforgiving thing you can cook — and the most rewarding when it comes together.
Ingredients
- 200 g spaghetti or tonnarelli
- 80 g Pecorino Romano, very finely grated
- 20 g Parmigiano-Reggiano, very finely grated
- 2 tsp whole black peppercorns
- Fine sea salt
Method
Toast the peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Crush coarsely in a mortar — you want texture, not powder.
Bring a large pot of lightly salted water to the boil. Cook the pasta 1 minute less than the packet instructions.
Put the crushed pepper in a wide pan over medium heat. Toast for 30 seconds, then add a ladleful of pasta water. Let it bubble and reduce for 1 minute.
Reserve 200 ml of pasta water, then drain the pasta and add it to the pepper pan over low heat.
Add the grated cheeses and 3-4 tablespoons of the reserved water. Toss and stir constantly until you have a glossy, silky sauce that coats the pasta. Keep the heat very low.
Serve immediately in warm bowls with extra Pecorino grated over.
Featured cheese
Pecorino Romano
Italy · sheep milk