Cacio e Pepe

Rome's legendary three-ingredient pasta, where sharp Pecorino Romano and cracked black pepper transform into a silky, intensely savory sauce that clings to every strand of tonnarelli.

Ingredients

• 1 lb spaghetti or tonnarelli
• 2 cups Pecorino Romano, finely grated
• 1.5 tbsp whole black peppercorns, freshly cracked
• 1 tbsp salt (for pasta water)

Method

1. Bring a large pot of water to a boil. Add salt. Note: use less water than usual (about 4 quarts) so the starchy pasta water is more concentrated.
2. While waiting, coarsely crack the peppercorns using a mortar and pestle or the bottom of a heavy pan. Toast them in a large, dry skillet over medium heat for 2 minutes until fragrant, tossing frequently.
3. Add 1 cup of starchy pasta water to the skillet with the pepper and simmer to reduce slightly while the pasta cooks.
4. Cook the pasta until 1 minute shy of al dente. Reserve 2 cups of pasta water before draining.
5. Remove the skillet from heat. Toss the drained pasta into the skillet with the pepper water. Gradually add the Pecorino a handful at a time, tossing vigorously and adding splashes of pasta water until a creamy, emulsified sauce forms that coats the strands.
6. Serve immediately in warmed bowls, topped with extra Pecorino and a final crack of black pepper.

Chef's note: The biggest mistake is adding the cheese to a pan that is too hot, which causes it to clump. Always remove from heat before incorporating the Pecorino. Use real Pecorino Romano, not a domestic substitute.

Nutrition per serving

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