Cacio e Pepe

Ingredients

• 1 lb dry tonnarelli or spaghetti
• 1 tbsp extra virgin olive oil, for finishing (optional)
• 2 tsp whole black peppercorns
• 2 cups finely grated pecorino romano, plus more for serving
• 2 tbsp unsalted butter
• 1/2 tsp kosher salt, for pasta water only
• 1/4 cup finely grated parmesan (optional, for a milder blend with the pecorino)
• 1/2 tsp flaky sea salt, for finishing (optional)

Instructions

1. Bring a large pot of water to a boil, but salt it only lightly (about half of what you would normally use), since the pecorino in this dish is already very salty.
2. Toast the whole peppercorns in a dry skillet over medium heat for 1 to 2 minutes, shaking the pan often, until fragrant and slightly darkened.
3. Crush the toasted peppercorns coarsely using a mortar and pestle, the flat side of a knife, or by pulsing briefly in a spice grinder; set aside about 1 1/2 teaspoons of the cracked pepper in the skillet and reserve the rest.
4. Add the pasta to the boiling water and cook according to the package time minus 2 minutes; it should be slightly firmer than usual al dente since it will finish cooking in the sauce.
5. About 2 minutes before draining, ladle out 2 cups of the starchy pasta water into a heatproof bowl and set aside; this water is essential to making the sauce emulsify.
6. In a separate bowl, combine the grated pecorino (and the optional parmesan, if using a milder blend) with about 1/2 cup of the hot reserved pasta water, stirring vigorously with a fork or whisk until it forms a smooth, thick, creamy paste with no clumps.
7. Melt the butter in the skillet with the toasted pepper over low heat, then add another 1/2 cup of the reserved pasta water and bring to a gentle simmer.
8. Using tongs, transfer the still-firm pasta directly from the pot into the skillet, along with a splash more pasta water, and toss constantly over low heat for 1 to 2 minutes to finish cooking it in the buttery, peppery liquid.
9. Remove the skillet from the heat completely (this is critical, since direct heat will make the cheese clump into strings instead of a sauce), then add the pecorino paste, tossing constantly and vigorously with tongs.
10. Add more of the reserved pasta water a tablespoon at a time, tossing continuously, until the sauce is glossy, creamy, and coats the pasta smoothly with no clumps.
11. Taste (it should not need added salt) and serve immediately in warmed bowls with extra cracked pepper and pecorino on top.

Tips

Why You'll Love This

• Only five ingredients, yet deeply satisfying
• Teaches the essential pasta-water emulsion technique
• Ready in 20 minutes for an elegant, minimalist dinner

Nutrition

Nutrition values are estimated per serving based on the ingredients used.