Cacio e Pepe

Three ingredients, infinite technique — glossy pecorino and cracked pepper.

Cooked 11× · 64% loved itby Marco

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Ingredients

spaghetti12 oz
pecorino romano, grated1½ cup
black pepper, cracked2 tsp
kosher salt1 tsp

Method

1
Boil the pasta in well-salted water; reserve a mug of starchy water.
2
Toast the cracked pepper in a wide pan until fragrant.
3
Off heat, whisk the pecorino with splashes of pasta water into a cream.
4
Toss the pasta with the sauce, loosening with water until glossy.

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