Cacio e Pepe

Ingredients

Instructions

1. 1

   Bring 2 litres of water to a boil in a wide pot or deep sauté pan. Add the salt. Finely grate the Pecorino Romano and grind or crush the black peppercorns so they are fairly coarse; this helps the pepper stay aromatic and gives the dish its characteristic bite.

2. 2

   Add the spaghetti to the boiling water and cook until just shy of al dente, about 7-8 minutes depending on the brand. Stir for the first minute so it does not clump. Before draining, scoop out at least 180 ml hot pasta water; the starch in this water is essential for a smooth sauce.

3. 3

   While the pasta cooks, toast the black pepper in a large skillet over low to medium heat for 30-60 seconds until fragrant, shaking the pan often so it does not burn. Add about 120 ml of the reserved hot pasta water to the skillet; it should simmer lightly and smell intensely peppery.

4. 4

   Transfer the spaghetti directly to the skillet and toss for 1 minute over low heat so the pasta finishes cooking and absorbs the peppery liquid. If the pan looks dry, add a small splash more pasta water.

5. 5

   Take the skillet off the heat. Let it cool for about 20-30 seconds; this is the key beginner step to prevent the cheese from clumping. Add the grated Pecorino a handful at a time, tossing vigorously and adding more pasta water a little at a time until a glossy, creamy emulsion forms and coats each strand. The sauce should be fluid, not sticky or grainy.

6. 6

   Twirl into warm bowls and serve immediately. Finish with an extra pinch of black pepper if you like. Cacio e Pepe tightens quickly as it stands, so it is best eaten at once.

Nutrition per serving

Notes

• •Use a little less water than for standard pasta cooking; more concentrated starch in the pasta water makes the sauce easier to emulsify.
• •Grate the cheese very finely on the small holes of a grater so it melts smoothly.
• •If the sauce turns clumpy, the pan was too hot. Add a splash of cooler water and toss off the heat to help it come back together.
• •Serve with a green salad or simply on its own as a classic Roman first course.

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