Cacio e Pepe (Creamy Black Pepper and Pecorino Romano Pasta)

Cacio e Pepe (Creamy Black Pepper and Pecorino Romano Pasta) ingredients

• 8 oz spaghetti or tonnarelli
• 4 oz Pecorino Romano cheese
• 1 tbsp black peppercorns
• 1 tbsp extra virgin olive oil
• to taste kosher salt

How to make Cacio e Pepe (Creamy Black Pepper and Pecorino Romano Pasta)

1. Bring a large pot of generously salted water to a rolling boil. Add 8 oz spaghetti or tonnarelli and cook according to package directions until very al dente, about 2-3 minutes shy of the recommended cooking time. This ensures the pasta finishes cooking in the sauce.
2. While the pasta cooks, finely grate 4 oz Pecorino Romano cheese. It's crucial that the cheese is finely grated and at room temperature to ensure it melts smoothly without clumping.
3. Heat a large, deep skillet (preferably non-stick) over medium-low heat. Add 1 tbsp freshly cracked black peppercorns and toast, stirring constantly, for 1-2 minutes until fragrant. This awakens the pepper's aroma and flavor.
4. Add 1 tbsp extra virgin olive oil to the skillet with the toasted pepper. Ladle in about 0.5 cup of the hot pasta cooking water. Bring the mixture to a gentle simmer over medium heat, creating a peppery, slightly thickened base for the sauce.
5. Using tongs, transfer the very al dente pasta directly into the skillet with the pepper mixture. Add another 0.5 cup of the pasta cooking water and begin tossing the pasta vigorously with the tongs.
6. Gradually sprinkle about two-thirds of the grated Pecorino Romano cheese over the pasta while continuing to toss. Keep adding small splashes of reserved hot pasta water, a tablespoon at a time, as you toss.
7. The goal is to create a creamy emulsion as the starches from the pasta water, the melted cheese, and the olive oil combine. Continue tossing vigorously for 2-3 minutes until the sauce is glossy, creamy, and coats every strand of pasta. Do not let the cheese clump or the sauce become too thin.
8. If the sauce appears too thick, add a bit more pasta water; if too thin, add a touch more grated Pecorino. Taste and adjust seasoning if needed, though the Pecorino is naturally salty. Serve immediately in warm bowls, garnished with the remaining grated Pecorino and an extra grind of fresh black pepper.

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