Cacio e Pepe

Updated at: Mon, 09 Sep 2024 12:17:47 GMT

Step 1

Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.

Step 2

While pasta is cooking, ground the pepper corns until you have the desired amount of pepper.

Step 3

About 3 minutes before the time is up (2 minutes less then directed) in a large skillet pan add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper, then add about ⅓-½ cup of hot pasta water (you need the starchy pasta water which helps prevent clumping). Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain.

Step 4

In a small bowl add the pecorino (and a little parmesan) and combine, add ⅓-½ cup (or a little more if needed) of hot pasta water and stir to make a creamy sauce.

Step 5

By this time your pasta is ready (a little less than al dente). Turn the heat back on the pepper on medium / high, add the spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed and continue to combine. When the spaghetti is cooked (about a minute) and the creamy sauce has thickened slightly, the Cacio e Pepe is ready. Divide into 2-3 plates, top with a sprinkle of black pepper and pecorino cheese.

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