Roman Cacio e Pepe
Classic Roman pasta with tonnarelli, Pecorino Romano, black pepper, and starchy cooking water.
Equipment
- Large pot
- Wide saute pan
- Fine grater
- Tongs or pasta fork
Ingredients
Pasta
- 14 oz tonnarelli or thick spaghetti
- 2 tbsp fine salt for the pasta water
- 2 tsp whole black peppercorns coarsely crushed
- 2 1/2 cups finely grated Pecorino Romano loosely packed
- 1 1/2 cups starchy pasta water reserved as needed
Instructions
Prepare:
- Bring a large pot of water to a boil and salt it. Cook the pasta until 2 minutes short of al dente. Reserve at least 1 1/2 cups pasta water before draining.
- Toast the crushed pepper in a wide dry pan over medium heat for 60 seconds. Add 3/4 cup pasta water and simmer for 1 minute.
Make the Emulsion:
- Place Pecorino in a bowl and stir in 1/2 cup warm, not boiling, pasta water a little at a time to form a smooth thick paste.
- Transfer the pasta to the pepper pan and toss over low heat for 1 minute. Remove the pan from heat, wait 30 seconds, then add the cheese paste gradually while tossing vigorously.
- Add small splashes of pasta water only until the sauce becomes glossy and clings to the noodles. Serve immediately with more pepper.
Notes
- Add the cheese off direct heat; excessive heat makes Pecorino clump or turn stringy.
- Cacio e pepe is best eaten immediately and does not reheat well.
Nutrition
Calories: 630kcalCarbohydrates: 77gProtein: 29gFat: 22gSaturated Fat: 14gCholesterol: 55mgSodium: 1180mgFiber: 4gSugar: 2g