Cacio e Pepe perfection
Cacio e Pepe perfection
Ingredients
- 1 1/2 pounds Spaghetti
- 2 cups Pecorino Romano cheese, finely grated
- 2 tablespoons Black peppercorns, freshly cracked
- 1 tablespoon Kosher salt, for pasta water
Instructions
- 1
Bring a large pot of water (at least 6 quarts) to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the boiling water.
⏱️ 8 min - 2
While the water is heating, place a large, heavy-bottomed pan or skillet over medium heat. Add the 2 tablespoons of freshly cracked black peppercorns to the dry pan. Toast for 1 to 2 minutes, stirring constantly, until fragrant. Be careful not to burn them. Remove from heat and set aside.
⏱️ 2 min - 3
Add the 1 1/2 pounds of spaghetti to the boiling water and cook according to package directions until al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking.
⏱️ 9 min - 4
Before draining the pasta, reserve 2 cups of the starchy pasta water. This is crucial for the sauce. Drain the pasta and immediately transfer it to the large pan with the toasted peppercorns (do not rinse).
⏱️ 1 min - 5
Add about 1 cup of the reserved hot pasta water to the pan with the pasta and peppercorns. Begin to add the 2 cups of finely grated Pecorino Romano cheese, a little at a time, tossing vigorously with tongs. The key is to create an emulsion, not a melted blob of cheese. Add more pasta water, a tablespoon at a time, as needed, continuing to toss and stir until a creamy, glossy sauce forms and coats the pasta beautifully.
⏱️ 3 min - 6
Taste and adjust seasoning if necessary, though the Pecorino Romano and salted pasta water usually provide enough salt. Serve immediately, garnished with extra cracked black pepper and a sprinkle of grated Pecorino Romano, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe perfection
Ingredients
- 1 1/2 pounds Spaghetti
- 2 cups Pecorino Romano cheese, finely grated
- 2 tablespoons Black peppercorns, freshly cracked
- 1 tablespoon Kosher salt, for pasta water
Instructions
- 1
Bring a large pot of water (at least 6 quarts) to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the boiling water.
⏱️ 8 min - 2
While the water is heating, place a large, heavy-bottomed pan or skillet over medium heat. Add the 2 tablespoons of freshly cracked black peppercorns to the dry pan. Toast for 1 to 2 minutes, stirring constantly, until fragrant. Be careful not to burn them. Remove from heat and set aside.
⏱️ 2 min - 3
Add the 1 1/2 pounds of spaghetti to the boiling water and cook according to package directions until al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking.
⏱️ 9 min - 4
Before draining the pasta, reserve 2 cups of the starchy pasta water. This is crucial for the sauce. Drain the pasta and immediately transfer it to the large pan with the toasted peppercorns (do not rinse).
⏱️ 1 min - 5
Add about 1 cup of the reserved hot pasta water to the pan with the pasta and peppercorns. Begin to add the 2 cups of finely grated Pecorino Romano cheese, a little at a time, tossing vigorously with tongs. The key is to create an emulsion, not a melted blob of cheese. Add more pasta water, a tablespoon at a time, as needed, continuing to toss and stir until a creamy, glossy sauce forms and coats the pasta beautifully.
⏱️ 3 min - 6
Taste and adjust seasoning if necessary, though the Pecorino Romano and salted pasta water usually provide enough salt. Serve immediately, garnished with extra cracked black pepper and a sprinkle of grated Pecorino Romano, if desired.
⏱️ 1 min