Cacio e Pepe
Roman spaghetti with Pecorino and plenty of toasted black pepper, emulsified with starchy pasta water into a silky sauce. Pantry staples, 20 minutes.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
Keep the cheese away from direct heat: a pan that’s too hot turns Pecorino into stringy clumps. Making the paste first and tossing off the heat is what keeps it smooth. If it does tighten up, a splash of hot pasta water loosens it again.
Method
-
Bring a wide pot of water to a boil with less salt than usual (about 1 tbsp for 3 quarts); the Pecorino is salty and the water becomes the sauce.
-
Toast the cracked pepper in a large dry skillet over medium heat for , until fragrant. Turn off the heat.
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Cook the spaghetti short of the package time. Scoop out 1 1/2 cups of the pasta water before draining.
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Put the Pecorino in a bowl and stir in about 1/3 cup of the warm (not boiling) pasta water to make a smooth, thick paste.
-
Add the butter and 1/2 cup pasta water to the skillet with the pepper and bring to a simmer. Add the drained spaghetti and toss over medium heat for , until the water is mostly absorbed and the pasta is al dente.
-
Take the pan off the heat and let it sit . Add the cheese paste and toss hard with tongs, adding splashes of pasta water, until a glossy, creamy sauce coats every strand.
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Divide among warm bowls and finish with a little more Pecorino and pepper. Serve right away.
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