Italian cuisine · Dough, Pasta & Rice

Cacio e Pepe

Roman pasta made from just three ingredients: pecorino, freshly ground pepper and starchy pasta water.

Ingredients · for 4 servings

• 400 g tonnarelli (spaghetti works too)
• 200 g Pecorino Romano, in one piece
• 20 g Parmesan (optional, for a milder sauce)
• 2 tsp black peppercorns
• 200 ml pasta water
• 1 tbsp coarse sea salt

Instructions

1. Finely grate the pecorino and, if using, the Parmesan into a large bowl; coarsely crush the peppercorns in a mortar.
2. Cook the pasta with the coarse sea salt in just 2 l of water – less water makes it extra starchy and therefore creamier.
3. Toast the pepper in a wide, dry pan for 30 sec. until fragrant, then add a ladleful of pasta water and bring to a boil once.
4. Scoop out 200 ml of pasta water, let it cool for 2 min. and stir it into the cheese a spoonful at a time until a smooth, thick cream forms – boiling-hot water will curdle the cheese.
5. Drain the pasta 1 min. before the end of the cooking time, add it to the pepper pan and toss for 1 min., then take the pan off the heat.
6. Fold in the cheese cream and toss vigorously until the sauce clings glossy to every strand, and serve immediately – cacio e pepe doesn't wait.