Cacio e Pepe
Instructions
- Bring a pot of water to boil — use less water than usual so it gets starchy fast. Salt lightly (the cheese is salty). Cook pasta according to package.
- While pasta cooks, toast the black pepper in a large dry skillet over medium heat for about 1 minute until fragrant. Add about half a cup of pasta water and let it simmer.
- Drain pasta 2 minutes before done and transfer to the skillet. Toss constantly over medium-low heat, adding pasta water a splash at a time. Remove from heat. Add the grated cheeses and toss vigorously — you want a creamy, glossy sauce that coats every strand, not a clumpy mess. The trick is off-heat and constant movement.
- Serve immediately with extra Pecorino and pepper on top.
Notes
Pre-grate your cheese very finely — a microplane is ideal. Chunks will clump. The pasta water starch is what creates the creamy sauce, so don't skip saving it.