Cacio e Pepe
Cacio e Pepe
Ingredients
- 1 pound rigatoni
- 2 cups Pecorino Romano cheese, finely grated
- 2 tablespoons black peppercorns
- as needed water, for boiling pasta
Instructions
- 1
Place the black peppercorns into a small pan or skillet. Toast the peppercorns over medium heat until fragrant, shaking the pan occasionally to prevent burning. This should take about 2-3 minutes.
⏱️ 3 min
- 2
Transfer the toasted peppercorns to a mortar and pestle. Crush the peppercorns until they are coarsely ground. Alternatively, place them in a sturdy bag and crush with the bottom of a heavy pan.
⏱️ 2 min
- 3
Grate a generous amount of Pecorino Romano cheese into a bowl using a fine grater. Set aside.
⏱️ 3 min
- 4
Bring a large pot of water to a rolling boil. Add the rigatoni to the boiling water and cook until al dente, or slightly undercooked, according to package directions. Reserve at least 2 cups of the starchy pasta water before draining.
⏱️ 10 min
- 5
While the pasta is cooking, heat a large pan or skillet over medium heat. Add the coarsely crushed black pepper to the hot pan and toast briefly until aromatic, about 30 seconds to 1 minute.
⏱️ 1 min
- 6
Scoop one ladleful of the reserved starchy pasta water (about 1/2 cup) and add it to the pan with the toasted pepper. Stir well to combine, creating a peppery liquid base.
⏱️ 1 min
- 7
Once the pasta is al dente, use tongs to transfer it directly from the boiling water into the large pan with the pepper sauce. Add another ladleful of pasta water (about 1/2 cup).
⏱️ 1 min
- 8
Remove the pan from the heat. Gradually add the grated Pecorino Romano cheese to the pasta, stirring vigorously with tongs and a spatula. Continuously stir and toss the pasta, adding small splashes of the reserved pasta water as needed, until a creamy, emulsified sauce forms and coats the pasta. The goal is to create a thick, glossy, and slightly stringy sauce. This step is crucial for the sauce's texture.
⏱️ 3 min
- 9
Transfer the cacio e pepe to serving plates. Garnish with additional freshly grated Pecorino Romano cheese and a sprinkle of freshly crushed black pepper, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe
- 1 pound rigatoni
- 2 cups Pecorino Romano cheese, finely grated
- 2 tablespoons black peppercorns
- as needed water, for boiling pasta
Instructions
- 1
Place the black peppercorns into a small pan or skillet. Toast the peppercorns over medium heat until fragrant, shaking the pan occasionally to prevent burning. This should take about 2-3 minutes.
⏱️ 3 min - 2
Transfer the toasted peppercorns to a mortar and pestle. Crush the peppercorns until they are coarsely ground. Alternatively, place them in a sturdy bag and crush with the bottom of a heavy pan.
⏱️ 2 min - 3
Grate a generous amount of Pecorino Romano cheese into a bowl using a fine grater. Set aside.
⏱️ 3 min - 4
Bring a large pot of water to a rolling boil. Add the rigatoni to the boiling water and cook until al dente, or slightly undercooked, according to package directions. Reserve at least 2 cups of the starchy pasta water before draining.
⏱️ 10 min - 5
While the pasta is cooking, heat a large pan or skillet over medium heat. Add the coarsely crushed black pepper to the hot pan and toast briefly until aromatic, about 30 seconds to 1 minute.
⏱️ 1 min - 6
Scoop one ladleful of the reserved starchy pasta water (about 1/2 cup) and add it to the pan with the toasted pepper. Stir well to combine, creating a peppery liquid base.
⏱️ 1 min - 7
Once the pasta is al dente, use tongs to transfer it directly from the boiling water into the large pan with the pepper sauce. Add another ladleful of pasta water (about 1/2 cup).
⏱️ 1 min - 8
Remove the pan from the heat. Gradually add the grated Pecorino Romano cheese to the pasta, stirring vigorously with tongs and a spatula. Continuously stir and toss the pasta, adding small splashes of the reserved pasta water as needed, until a creamy, emulsified sauce forms and coats the pasta. The goal is to create a thick, glossy, and slightly stringy sauce. This step is crucial for the sauce's texture.
⏱️ 3 min - 9
Transfer the cacio e pepe to serving plates. Garnish with additional freshly grated Pecorino Romano cheese and a sprinkle of freshly crushed black pepper, if desired. Serve immediately.
⏱️ 1 min