Cacio e Pepe
Cacio e Pepe
Ingredients
- 200 g rigatoni
- 150 g pecorino, finely grated
- 3 teaspoons black pepper, freshly cracked
- as needed salt
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil.
⏱️ 5 min
- 2
Add the rigatoni to the boiling water and cook according to package directions until al dente. Before draining, reserve at least 1 1/2 cups of the starchy pasta water.
⏱️ 10 min
- 3
While the pasta is cooking, heat a large, dry pan over medium heat. Add the freshly cracked black pepper and toast for 30-60 seconds, or until fragrant. Be careful not to burn it.
⏱️ 1 min
- 4
In a separate bowl, combine the finely grated pecorino with 1/2 ladle (about 1/4 cup) of the warm reserved pasta water. Stir vigorously until a smooth, thick paste forms. If it's too thick, add a tiny splash more pasta water.
⏱️ 2 min
- 5
Add 1 ladle (about 1/2 cup) of the reserved pasta water to the pan with the toasted pepper. Bring to a gentle simmer.
⏱️ 1 min
- 6
Using tongs, transfer the cooked rigatoni directly from the pot to the pan with the pepper and pasta water. Do not drain the pasta completely, as some residual water clinging to the pasta is desirable.
⏱️ 1 min
- 7
Remove the pan from the heat. Let the pasta sit in the pan for 30-60 seconds to cool slightly before adding the cheese paste. This prevents the cheese from clumping.
⏱️ 1 min
- 8
Add the pecorino paste to the pasta in the pan. Toss continuously and vigorously, adding more reserved pasta water a splash at a time, until the sauce emulsifies and becomes smooth, creamy, and coats the pasta beautifully. You may not need all the reserved water.
⏱️ 3 min
- 9
Serve immediately with a little more grated pecorino and a generous crack of fresh black pepper on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe
- 200 g rigatoni
- 150 g pecorino, finely grated
- 3 teaspoons black pepper, freshly cracked
- as needed salt
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil.
⏱️ 5 min - 2
Add the rigatoni to the boiling water and cook according to package directions until al dente. Before draining, reserve at least 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 3
While the pasta is cooking, heat a large, dry pan over medium heat. Add the freshly cracked black pepper and toast for 30-60 seconds, or until fragrant. Be careful not to burn it.
⏱️ 1 min - 4
In a separate bowl, combine the finely grated pecorino with 1/2 ladle (about 1/4 cup) of the warm reserved pasta water. Stir vigorously until a smooth, thick paste forms. If it's too thick, add a tiny splash more pasta water.
⏱️ 2 min - 5
Add 1 ladle (about 1/2 cup) of the reserved pasta water to the pan with the toasted pepper. Bring to a gentle simmer.
⏱️ 1 min - 6
Using tongs, transfer the cooked rigatoni directly from the pot to the pan with the pepper and pasta water. Do not drain the pasta completely, as some residual water clinging to the pasta is desirable.
⏱️ 1 min - 7
Remove the pan from the heat. Let the pasta sit in the pan for 30-60 seconds to cool slightly before adding the cheese paste. This prevents the cheese from clumping.
⏱️ 1 min - 8
Add the pecorino paste to the pasta in the pan. Toss continuously and vigorously, adding more reserved pasta water a splash at a time, until the sauce emulsifies and becomes smooth, creamy, and coats the pasta beautifully. You may not need all the reserved water.
⏱️ 3 min - 9
Serve immediately with a little more grated pecorino and a generous crack of fresh black pepper on top.
⏱️ 1 min