Cacio e Pepe

Ingredients

Gather everything before you start cooking.

Steps

1. 1

   Boil Pasta Water

   Bring a large pot of heavily salted water to a rolling boil over high heat. The water should taste like the sea. This is crucial for flavoring the pasta itself.

   ~5 min

2. 2

   Toast Peppercorns and Melt Butter

   While the water heats, add the freshly cracked black peppercorns to a large, cold skillet (preferably stainless steel or cast iron). Place the skillet over medium heat and toast the peppercorns for about 2-3 minutes, stirring frequently, until fragrant. This awakens their flavor. Add the unsalted butter to the skillet with the toasted peppercorns and melt it completely over low heat, allowing it to gently steep with the pepper. Do not let the butter brown.

   ~5 min

3. 3

   Cook Pasta Al Dente

   Add the pasta to the boiling water and cook according to package directions, subtracting 2 minutes from the recommended cooking time to ensure it's very al dente. This will allow it to finish cooking in the sauce and absorb more flavor. Reserve 1½ cups of the starchy pasta water before draining the pasta.

   ~8 min

4. 4

   Create the Cheese Paste

   While the pasta cooks, in a medium bowl, combine 1 cup of the finely grated Pecorino Romano cheese with about ½ cup of the reserved hot pasta water. Whisk vigorously with a fork or small whisk until a smooth, thick paste forms. If it's too thick, add a tiny bit more pasta water, a tablespoon at a time, until you have a creamy, spreadable consistency. This paste is key to the sauce's emulsion.

   ~3 min

5. 5

   Emulsify the Sauce

   Drain the al dente pasta. Immediately add the drained pasta directly to the skillet with the pepper-infused butter. Add the Pecorino cheese paste and ½ cup of the remaining reserved pasta water. Using tongs, continuously toss and stir the pasta for about 1-2 minutes over low heat, adding more pasta water a tablespoon at a time if needed, until the sauce emulsifies and clings to the pasta, becoming creamy and glossy. The goal is to create a thick, cohesive sauce, not a watery one.

   ~2 min

6. 6

   Finish and Serve

   Remove the skillet from the heat. Add the remaining ½ cup of grated Pecorino Romano cheese and continue to toss vigorously for another minute. This final addition of cheese helps to thicken the sauce further and adds a fresh cheesy flavor. If the sauce becomes too thick, loosen it with another tablespoon of hot pasta water. Taste and add a pinch of fine sea salt if necessary (Pecorino is already salty). Serve immediately, garnished with extra cracked black pepper and a sprinkle of Pecorino Romano.

   ~1 min