Cacio e Pepe

Ingredients

• 320 g Pasta
• 200 g Pecorino Romano (Parmigiano may be used instead.)
• Black pepper (To taste; use a lot. Ground while the pan is heating.)
• Cooking water (Use scoops as needed for the pepper mixture and cheese cream.)

Steps

1. 1

   Start cooking the pasta. Reserve the cooking water as the pasta cooks; it is essential for forming the sauce.

2. 2

   Meanwhile, grind a generous amount of black pepper into a heated pan. Heating the pepper in the pan enhances its flavor.

3. 3

   Add a scoop of the pasta cooking water to the pepper in the pan.

4. 4

   Make the cheese cream in a larger bowl by adding the Pecorino Romano and a little more black pepper.

5. 5

   Add an entire lidful of cooking water to the cheese and whisk immediately. The mixture should be fairly dense and creamy rather than thin.

6. 6

   When the pasta is almost ready, check it. It should be very al dente because it will finish cooking in the pan with the pepper.

7. 7

   Transfer the al dente pasta to the pan with the pepper, then add more cooking water.

8. 8

   Mix the pasta with the pepper and cooking water until the water evaporates and the pasta finishes cooking.

9. 9

   Turn off the heat. Add the cheese cream to the pot; this step must be done with the heat off.

10. 10

    Whisk the cheese into the pasta immediately and energetically without stopping, to prevent clumps from forming.

11. 11

    Plate the pasta and serve immediately.

Notes

The source states that the pasta takes about 10 minutes to cook. The amount of cooking water is not specified; reserve and add it by scoops as needed. The cheese cream should be dense, and the cheese must be incorporated with the heat off to avoid clumping.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• 10-minute meal
• stovetop