Cacio e Pepe
Three ingredients, infinite technique. This Roman staple marries sharp Pecorino with black pepper in a starch-emulsified sauce that clings to every strand of tonnarelli.
Ingredients
(4 items)- 1 lb tonnarelli or spaghetti
- 2 cups Pecorino Romano, very finely grated on a microplane
- 1½ tbsp whole black peppercorns, coarsely ground in a mortar
- kosher salt, for pasta water
Details
Italian
Preparation Steps
- 01
Bring a large pot of water to a boil. Salt it slightly less than you normally would — the Pecorino will add significant salinity.
- 02
Toast the coarsely ground black pepper in a dry 12-inch skillet over medium heat, swirling constantly, until fragrant and lightly smoking.
⏱ 2 min - 03
Ladle about 1 cup of hot pasta water into the skillet with the pepper. Let it simmer gently while the pasta cooks.
- 04
Cook the pasta until 2 minutes short of al dente. The pasta will finish cooking in the pepper water.
⏱ 6 min - 05
Using tongs, transfer the pasta directly into the skillet of peppery water. Cook over medium heat, tossing constantly and adding small ladles of pasta water to keep the pan wet.
⏱ 2 min - 06
Remove the skillet from heat completely. Add the Pecorino in three additions, tossing vigorously between each. Add tiny splashes of pasta water as needed to create a smooth, creamy emulsion. If the cheese clumps, the pan is too hot — add more water and keep tossing off heat.
- 07
Plate immediately. The sauce will tighten as it sits, so serve in warmed bowls without delay. Finish with an extra grating of Pecorino.
Ratings
Source: Julia Child