Cacio e Pepe
Ingredients
- 2 teaspoons kosher salt
- 1 pound spaghetti, (tonnarelli or bucatini pasta)
- 4 ounces Pecorino Romano cheese, (finely grated)
- 1 tablespoon whole peppercorns
Steps
- 1
Salt the water: Fill a large pot with just enough water to submerge the pasta. Use a little less water than you normally would so the water will be extra starchy as the pasta cooks.
- 2
Boil the pasta: Add the pasta to the boiling water, reduce heat to medium high and cook according to package instructions until the pasta al dente.
- 3
Grate the cheese: While the pasta is cooking, grate the cheese with a microplane or on the small star holes of a box grater. You should have about 3 cups of very fluffy cheese.
- 4
Toast and grind the peppercorns: In a small skillet set over medium-high heat, add the peppercorns. Toast, stirring occasionally or just until they release their aroma. Cool slightly, then transfer them to a mortar or a spice grinder. Pound or grind the peppercorns to a mostly coarse grind with some finer specks but no large pieces.
- 5
Drain and reserve pasta water: When the pasta is done, set a colander over a bowl, and drain the pasta. You want to reserve 1 1/2 cups of the boiling pasta water in a heat-proof measuring cup or bowl.
- 6
Make the sauce: Do this part quickly! Return the pasta to the cooking pot and add 1/3 cup reserved pasta water. Set the pot on the burner but don’t turn the burner on. Sprinkle about 1/3 of the cheese, 2 teaspoons pepper, and a splash of the reserved pasta water. Use tongs or a pasta spork to stir vigorously to combine the ingredients. Add another splash of reserved pasta water and another 1/3 of the cheese and continue to stir to coat the noodles evenly. The sauce should look smooth and creamy. Add more cooking water, a splash at a time (if necessary) to loosen the sauce. You may not use all of the pasta water.
- 7
Serve: Transfer the pasta to individual bowls. Top each serving with a spoonful of reserved pecorino and a pinch of pepper and serve.