Cacio e Pepe
A classic Roman pasta dish where creamy pecorino romano cheese and cracked black pepper create a luxurious sauce, with swappable pasta and cheese options to suit your pantry and taste.
Ingredients
Method
Bring a large pot of salted water to a boil. Finely grate the cheese and coarsely grind the black pepper into a bowl.
Cook the pasta according to package directions until al dente, stirring occasionally. Reserve 2 cups of pasta cooking water before draining.
Warm the olive oil in a large skillet over low heat. Add minced garlic if using and toast gently for 30 seconds until fragrant.
Add the ground black pepper to the skillet and toast for 1 minute, stirring constantly, until aromatic.
Turn heat to low. Add the hot drained pasta to the skillet and toss gently to coat with the pepper oil.
Remove from heat. Sprinkle the grated cheese over the pasta while tossing continuously. Add pasta water a little at a time—about 1/2 cup initially—while tossing until a creamy, silky sauce forms. The starch in the water and the cheese will emulsify into a coating sauce.
Continue adding pasta water as needed until the sauce reaches your desired consistency. Serve immediately in warm bowls with extra cheese and cracked pepper on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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