Classic Cacio e Pepe

Classic Cacio e Pepe ingredients

• 200 g spaghetti or tonnarelli
• 2 tsp freshly ground black pepper
• 100 g Pecorino Romano cheese
• 20 g Pecorino Romano cheese
• 1 tbsp olive oil

How to make Classic Cacio e Pepe

1. Bring a large pot of generously salted water to a rolling boil. Add the 200g of spaghetti or tonnarelli and cook according to package directions, typically 8-10 minutes, until just shy of al dente.
2. While the pasta cooks, finely grate the 100g of Pecorino Romano cheese into a bowl. Grate the remaining 20g separately for garnish.
3. In a large, wide skillet (or a sauté pan with high sides), add 1 teaspoon of the freshly ground black pepper. Toast over medium-low heat for 1-2 minutes until fragrant, being careful not to burn it.
4. Just before the pasta is ready, reserve 1.5 cups of the starchy pasta cooking water. This water is crucial for creating the creamy sauce.
5. Drain the pasta, then immediately add it to the skillet with the toasted pepper. If using, add 1 tablespoon of olive oil now. Add 1/2 cup of the reserved pasta water to the skillet.
6. Turn off the heat or reduce to very low. Begin to gradually add the 100g grated Pecorino Romano, tossing constantly with tongs. Slowly add more pasta water, about 1/4 cup at a time, continuously tossing and stirring to create a creamy emulsion.
7. Continue tossing until the cheese has melted into a thick, glossy sauce that coats the pasta. The sauce should be creamy and not clumpy. If it's too thick, add a little more pasta water; if too thin, add a touch more cheese.
8. Serve immediately in warm bowls, garnished with the remaining 1 teaspoon of freshly ground black pepper and the 20g of extra grated Pecorino Romano.

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