Cacio e Pepe
Recipe Details
- Difficulty: Easy
- Servings: 4
- Duration: 20 minutes
- Hands-on Time: 20 minutes
Ingredients
- 12 ounces thick-cut dry pasta
- Kosher salt
- 30 turns freshly ground black pepper, using the coarsest grind setting, plus extra for garnishing
- 1/3 cup grated Pecorino-Romano cheese, plus extra for garnishing
- 2 tablespoons premium extra-virgin olive oil, plus extra for garnishing
Instructions
1. Cook the pasta: In a pan appropriately sized for the pasta, add water to approximately 1 inch from the bottom. Salt generously and bring to a rolling boil. Add the pasta and cook on medium-high, stirring occasionally to prevent clumping. Allow the water to evaporate gradually without adding moremaintaining the minimal starchy liquid is essential for the final dish.
2. Toast the pepper: Meanwhile, place the coarse black pepper in a small pan over medium heat. Warm for one to two minutes until fragrant.
3. Combine: When the pasta reaches the ideal texture and only a thin layer of water remains at the pan's base, remove from heat. Add the toasted black pepper and Pecorino-Romano cheese, stirring thoroughly to distribute evenly. Drizzle in the olive oil and adjust seasoning with salt as needed.
4. Serve: Transfer the pasta to a serving bowl and garnish with additional black pepper, Pecorino-Romano, and a drizzle of premium olive oil.
