Cacio e Pepe
Prep time: 15 minServes: 4
Pairs with
The pecorino's salt and the pepper's heat need a white with freshness — Frascati, Orvieto or Verdicchio.
Ingredients
- 400 g tonnarelli or spaghetti
- 200 g pecorino romano, finely grated
- 2 tsp black pepper, coarsely ground
- Nothing else. No cream, no butter, no garlic.
Method
- 1Toast the pepper in a dry pan until fragrant.
- 2Cook the pasta in LESS water than usual (for starchier cooking water). Reserve 300 ml pasta water.
- 3In a bowl: mix pecorino with 100 ml cooking water to a creamy paste. Stir vigorously.
- 4Toss the hot pasta with the cheese in the pan with the pepper. Add more cooking water until the consistency is creamy and emulsified. Work quickly.
- 5Serve immediately.