Cacio e Pepe
The pure magic of Roman cuisine condensed into three basic ingredients. A velvety, creamy pasta with a sharp kick of black pepper that will blow your mind.
15 min
Medium
Italiana
2 servings
The story behind
This totally takes me back to a backpacking trip through Italy when I was running super low on cash. I stumbled into a tiny trattoria in Rome's Trastevere neighborhood, and the chef noticed my hesitation and told me: 'Just get the Cacio e Pepe, trust me.' He was so right. Using nothing but starchy pasta water, cheese, and pepper, he created a meal fit for royalty. It is now my absolute favorite choice for a quick, comforting weeknight dinner. It goes wonderfully with a simple side green salad, and to drink, a glass of Chianti red wine is the ultimate pairing.
Instructions
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1Bring a large pot of water to a boil with a tiny pinch of salt. Drop the spaghetti and cook it until it is just a minute away from being al dente, since it will finish cooking in the sauce.
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2While the pasta cooks, toast your freshly crushed black pepper in a large skillet over medium heat until it becomes highly fragrant.
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3Ladle about a cup of the starchy boiling pasta water straight into the skillet with the pepper to stop the toasting and create a flavorful base.
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4In a separate small bowl, mix the finely grated Pecorino Romano with a splash of warm pasta water, whisking quickly until it forms a smooth, thick paste.
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5Transfer the pasta directly into the skillet with the pepper, turn off the heat completely, add the cheese paste, and toss vigorously until the starch and cheese emulsify into a silky sauce.
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