Cacio e Pepe

Cacio e Pepe, "cheese and pepper," is a Roman classic built from just three ingredients: tonnarelli or spaghetti, Pecorino Romano, and coarsely cracked black pepper. The dish lives or dies on technique — emulsifying starchy pasta water with finely grated cheese into a glossy, clinging sauce without ever letting it break into a grainy clump.

By YumYum Editorial · Italian

Prep: 10 min · Cook: 15 min · Total: 25 min · Serves 4

Ingredients

• 14 oz tonnarelli or spaghetti
• 8 oz Pecorino Romano, very finely grated, plus extra for serving
• 2 tablespoons whole black peppercorns
• 2 tablespoons extra-virgin olive oil (optional, for toasting pepper)
• to taste Fine salt, for the pasta water (used sparingly, since Pecorino is salty)

Instructions

1. Toast the peppercorns whole in a dry skillet over medium heat for 1-2 minutes until fragrant, then crush coarsely with a mortar and pestle or the bottom of a pan.
2. Bring a large pot of lightly salted water to a boil and cook the pasta 1-2 minutes short of package instructions, until very al dente.
3. While the pasta cooks, whisk the finely grated Pecorino with a few tablespoons of cool water in a bowl to form a smooth, loose paste with no lumps.
4. Toast most of the crushed black pepper in a wide skillet with a splash of pasta water or the olive oil for 30 seconds to bloom its aroma.
5. Reserve at least 1 cup of starchy pasta water, then drain the pasta and transfer it to the skillet with the pepper, off the heat.
6. Let the pasta cool for about 30 seconds, then add a splash of hot pasta water and toss vigorously.
7. Working off direct heat, gradually stir in the Pecorino paste in batches, tossing constantly and adding pasta water as needed until the sauce turns silky and coats every strand.
8. Plate immediately, top with extra grated Pecorino and the remaining cracked pepper, and serve at once while the sauce is still glossy.