Cacio e Pepe
This Roman classic’s ingredient list may be simple—but it takes strategy to spin water and cheese into a creamy, silky sauce.
Servings
4
Difficulty
Medium
Rating
4/5
Ingredients
Main ingredients
- 12 oz thick spaghetti
- 1.75 cups pecorino romano cheese
- 4 tsp black peppercorns
- 0.5 tsp salt
Directions
- Toast black peppercorns in Dutch oven over medium heat, stirring occasionally, until fragrant, 3-4 minutes.
- Transfer peppercorns to spice grinder or mortar and pestle and grind until coarsely ground. Transfer 1.5 tsp of pepper to large heatproof bowl and set aside. Reserve remaining pepper for serving.
- Process Pecorino Romano cheese in food processor until finely ground, about 2 minutes.
- With processor running, slowly add ¼ cup hot water and process until spoonable, homogeneous paste forms (consistency should resemble thick yogurt or sour cream), about 1 minute. Continue processing, adding up to an additional ¼ cup hot water if needed. Transfer cheese paste to bowl.
- Bring 2 quarts water to boil in Dutch oven. Add spaghetti and salt, cook until al dente.
- Just before pasta finishes cooking, reserve 1 cup cooking water. Add 2 tbsp of reserved cooking water to pepper in large bowl.
- When pasta is al dente, transfer to bowl with pepper, add ¼ cup reserved cooking water and half of cheese paste, toss vigorously until paste melts, 1-2 minutes.
- Add remaining paste and continue to toss until pasta is coated in glossy, lightly thickened sauce, 1-2 minutes. Adjust with remaining reserved cooking water as needed.
- Serve immediately in warmed bowls, passing reserved pepper and grated cheese separately.