Cacio e Pepe
Three ingredients, twenty minutes, no cream. The Roman classic that lives or dies on emulsifying pecorino with starchy pasta water.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 18g
Ingredients
- 1 lb spaghetti or tonnarelli
- 1.5 cup finely grated pecorino romano
- 2 tsp coarsely cracked black pepper
- 1 tbsp kosher salt, for the pasta water
Instructions
- 1
Bring a large pot of water to a boil. Salt it less than you normally would. Cook the spaghetti until just shy of al dente, about a minute less than the package time.
- 2
While the pasta cooks, toast the cracked pepper in a dry wide skillet over medium heat for about a minute, until intensely fragrant. Add a ladle of pasta water to stop the toasting.
- 3
Use tongs to transfer the pasta directly into the skillet along with another splash of pasta water. Toss vigorously over low heat for about a minute.
- 4
Pull the pan off the heat. Sprinkle the pecorino over the pasta a small handful at a time, tossing constantly. Add splashes of pasta water as needed to keep things loose. The cheese should melt into a glossy, clinging sauce, not clump.
- 5
Plate immediately. Top with a little extra pecorino and pepper if you like.
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