Cacio e Pepe
Roman pasta made with just Pecorino Romano cheese and black pepper. Deceptively simple yet requiring technique to achieve the silky, clump-free sauce.
Instructions
- 1
Toast black pepper in a dry pan, then grind coarsely.
- 2
Cook spaghetti in salted water, slightly underdone.
- 3
Finely grate both cheeses; reserve 100~150ml pasta water.
- 4
In the pan, combine pepper and pasta water, bring to a boil, then add pasta.
- 5
Off heat, gradually add cheese while tossing, using pasta water to achieve a creamy consistency.
Nutrition (per serving)
Adjust Servings
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