Cacio e pepe
Three ingredients from Rome: pasta, pecorino and black pepper, tossed into a creamy, peppery sauce.
- 20 min5 prep · 15 cook
- MediumDifficulty
- 500 kcalper serving
Ingredients
- Spaghetti or tonnarelli400 g
- Pecorino Romano, finely grated150 g
- Black peppercorns2 tsp
- Saltto taste
Steps
- 1
Boil the pasta in less water than usual and only lightly salted: the pecorino is already salty and you want starchy water.
- 2
Crush the pepper and toast it in a large dry pan, then add a ladle of the cooking water.
- 3
In a bowl, mix the pecorino with a few spoonfuls of warm cooking water into a smooth cream.
- 4
Drain the pasta 2 minutes early and finish cooking it in the pepper pan, adding water as needed.
- 5
Off the heat, add the pecorino cream and toss hard until glossy. Loosen with more water if it gets thick.
- 6
Serve immediately with a little more pecorino and pepper.
Tips and questions
- Why does the cheese go lumpy?
- The pan or water is too hot. Make a paste of pecorino with lukewarm pasta water first and toss off the heat.
- Can I use Parmesan instead?
- You can mix some in, but pecorino’s saltiness and sharpness define the dish; all-Parmesan gives a milder, different result.
- How much salt should the water have?
- Less than usual, because the pecorino is very salty; use less water too, so it is starchier and binds the sauce.
Enjoy your meal!
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