Classic Cacio e Pepe

Ingredients

• 200 g Spaghetti
• 1 tbsp Black pepper (whole peppercorns, freshly crushed or toasted)
• 100 g Pecorino Romano cheese (finely grated)

Steps

1. 1

   Bring a large pot of salted water to a boil, then add the spaghetti and cook until it is a few minutes shy of al dente.

2. 2

   While the pasta cooks, toast the freshly crushed black pepper in a dry pan over medium heat until fragrant.

3. 3

   Ladle some of the starchy pasta water into the pan with the toasted pepper to stop the cooking process and create the base of the sauce.

4. 4

   Transfer the undercooked spaghetti directly into the pan with the pepper and pasta water, tossing to combine and finish cooking the pasta.

5. 5

   Remove the pan from the heat, add the finely grated Pecorino Romano cheese, and vigorously toss and stir to emulsify the cheese and water into a creamy sauce.

Notes

The key to a creamy Cacio e Pepe without cream is the starch from the pasta water emulsifying with the finely grated Pecorino Romano cheese. Ensure the pan is removed from direct heat before adding the cheese to prevent clumping.

Nutrition per serving

• pasta
• cacio e pepe
• italian
• dinner
• easy
• creamy
• cheese
• pepper