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Cacio e Pepe
Three ingredients. Infinite technique.
Ingredients
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- 1 lb spaghetti or tonnarelli
- 6 oz Pecorino Romano, finely grated
- 2 tbsp freshly cracked black pepper
- Salt
Instructions
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- Toast pepper in dry skillet until fragrant, .
- Cook pasta in less water than usual (3 quarts) to concentrate starch. Reserve 2 cups pasta water.
- Add 1½ cups pasta water to bowl with Pecorino. Whisk to form paste.
- Drain pasta when very al dente. Add to cheese mixture with pepper.
- Toss vigorously, adding pasta water until creamy.
- Serve immediately with more Pecorino and pepper.
Notes
- Less cooking water = starchier = better sauce.
- Pecorino is essential - don't substitute Parmesan.
- Work fast and off heat to prevent clumping.
Serious Eats (Kenji López-Alt tested)