Cacio e Pepe
Just pasta, Pecorino, and black pepper, turned into a creamy sauce with a little starchy pasta water.
Serves 4
Prep 5 min
Cook 15 min
Ingredients
- 12 oz spaghetti or tonnarelli
- 1 1/2 cups finely grated Pecorino Romano
- 2 teaspoons coarsely ground black pepper
- Salt for the pasta water
Steps
Step 1. Boil the pasta in well-salted water, using less water than usual so it is starchy. Drain, saving 1 1/2 cups of the water.
Step 2. Toast the pepper in a large dry pan for 1 minute over medium heat. Add 1/2 cup of pasta water.
Step 3. Add the pasta and toss over low heat. Take off the heat.
Step 4. Add the cheese a handful at a time, tossing hard and adding splashes of pasta water until the sauce is creamy and clings to the pasta. Serve at once.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.