Authentic Cacio e Pepe Recipe

Step 1

In a pot, bring water to a boil. Lightly salt the water when it comes to a boil.

Step 2

Finely grate the pecorino romano 2.5%cups.

Step 3

With a mortar and pestle, grind whole black peppercorns 0.5%tbsp to a fine consistency. Set 1.5 tsp of the ground pepper aside for toasting.

Step 4

Add the spaghetti 250%g to the boiling water and cook for half the package time.

Step 5

While the pasta cooks, heat a stainless steel pan over medium heat. Add the reserved 1.5 tsp ground black pepper and toast for up to 1 minute, then add a ladle of pasta water to the pan.

Step 6

When pasta is al dente, remove from heat and add the pasta to the pan. Over medium heat, finish cooking the pasta in the pan, adding pasta water as needed to create a bit of starchy liquid.

Step 7

Add a small amount of hot pasta water to the grated pecorino and mix into a paste. When the pasta is ready, wait 30 seconds, then stir the pecorino paste into the pan quickly with tongs to form a creamy sauce.

Step 8

Plate and spoon the creamy sauce on top. Add more fresh black pepper to taste.