Cacio e Pepe
Three ingredients: pasta, Pecorino, and black pepper. Deceptively simple and deeply satisfying when done right.
Ingredients
- 200 g tonnarelli or spaghetti
- 150 g Pecorino Romano, finely grated
- 2 tsp freshly ground black pepper
- Salt
Method
- Cook pasta in well-salted water until al dente. Reserve 1 cup of pasta water.
- Toast the pepper in a dry pan for 30 seconds. Add a ladle of pasta water and let it simmer.
- Drain the pasta and add to the pan. Remove from heat. Add Pecorino gradually, tossing constantly, adding splashes of pasta water until you have a creamy sauce. Serve immediately.