Cacio e Pepe
Community· not yet ratedRome's three-ingredient pasta: spaghetti tossed with Pecorino Romano and black pepper into a silky, glossy sauce using starchy pasta water.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Bring a pot of lightly salted water to the boil and cook the spaghetti until al dente. Use less water than usual so it stays extra starchy.
Meanwhile, finely grate the Pecorino and toast the freshly cracked black pepper in a dry pan for 30 seconds until fragrant.
Add a ladle of hot pasta water to the pepper pan and let it bubble.
In a bowl, mix the grated Pecorino with a little more pasta water to form a smooth paste.
Drain the pasta, reserving a cup of the water, and add the spaghetti to the pepper pan off the heat.
Add the Pecorino paste and toss vigorously, loosening with splashes of pasta water, until the sauce turns creamy and coats every strand. Serve immediately with extra pepper and cheese.
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