Cacio e Pepe
Spaghetti coated in a glossy, peppery Pecorino sauce — three ingredients, one pan, zero shortcuts.
Ingredients
- 7 ozspaghetti(or tonnarelli)
- 2 tspwhole black peppercorns(coarsely cracked)
- ¾ cupsPecorino Romano(finely grated, plus more to serve)
- ¼ cupsParmigiano-Reggiano(finely grated)
- 1 tspkosher salt(for pasta water)
Method
- 01
Crack the 2 tsp black peppercorns coarsely using a mortar and pestle or the flat of a heavy skillet — you want uneven shards, not a fine powder.
- 02
Bring a large pot of water to a boil. Add the 1 tsp kosher salt — use less than you normally would; the Pecorino is very salty. Add the 7 oz spaghetti and cook until 2 minutes shy of al dente.
- 03
While the pasta cooks, toast the cracked peppercorns in a large, dry skillet over medium heat for 1–2 minutes, shaking often, until fragrant. Remove from heat.
- 04
Combine the ¾ cup Pecorino Romano and ¼ cup Parmigiano-Reggiano in a small bowl. Add 3–4 tbsp of the hot pasta water and stir into a smooth, thick paste — it should look like loose ricotta.
- 05
Reserve at least 1 cup of pasta water before draining. Transfer the spaghetti directly into the skillet with the toasted pepper using tongs, bringing a little water with it.
- 06
Return the skillet to medium-low heat. Add ½ cup of the reserved pasta water and toss the spaghetti constantly for 1–2 minutes until the water reduces by half and the pasta is al dente.
- 07
Remove the skillet from heat entirely — this is critical. Wait 15 seconds, then pour the cheese paste over the spaghetti.
- 08
Toss vigorously and continuously, adding reserved pasta water a splash at a time, until the sauce is glossy and clings to every strand with no clumps. This takes about 1–2 minutes of active tossing.
- 09
Divide between two warm bowls. Finish with an extra grating of Pecorino Romano and a few more cracks of black pepper. Serve immediately.
Adapted from public domain & community sources