Cacio e Pepe

Name: Cacio e Pepe
Total time: 20 min
Yield: 4 servings
Ingredients: 400 g Spaghetti; 150 g Pecorino Romano cheese, very finely grated; 2 tsp Ground black pepper, coarsely ground; 2 tsp Kosher salt, for the pasta water

20 minServes 4$25.10

Spaghetti is cooked in a small amount of salted water, then tossed with toasted black pepper, finely grated Pecorino Romano, and starchy cooking water until the cheese melts into a smooth, peppery sauce.

Ingredients

400 gSpaghettiBuy 1 box
150 gPecorino Romano cheesevery finely gratedBuy 2 packages
2 tspGround black peppercoarsely groundBuy 1 jar
2 tspKosher saltfor the pasta waterBuy 1 box

Method

Toast the pepper in a dry skillet for 1 minute, then add 1/2 cup water and turn off the heat.
Cook the spaghetti in a wide pan with just enough salted water to cover, stirring often, until 2 minutes short of al dente; reserve the starchy water.
Mix the pecorino with a few tablespoons of cool pasta water into a smooth paste.
Move the spaghetti to the pepper skillet with a ladle of pasta water and cook, tossing, until al dente.
Off the heat, add the cheese paste and toss vigorously, adding pasta water until creamy; serve immediately.