Cacio e Pepe

From

• https://www.themediterraneandish.com/cacio-e-pepe/

Notes

• Use just enough water to submerge the pasta — the more concentrated, starchier water makes a creamier sauce
• Keep the heat off when adding the cheese so it emulsifies smoothly instead of clumping
• Grate the cheese very finely (microplane works best) so it melts evenly
• Reserve some cheese and pepper to finish each bowl

Uncommon Tools

• Mortar and pestle or spice grinder
• Microplane or box grater

Ingredients

Directions

1. Fill a large pot with just enough water to submerge the pasta. Add 2 teaspoons kosher salt and bring to a boil.
2. Add 1 pound spaghetti, tonnarelli, or bucatini pasta and cook according to package directions until al dente.
3. While the pasta cooks, grate 4 ounces Pecorino Romano cheese with a microplane or box grater to create approximately 3 cups of fluffy cheese.
4. In a small skillet over medium-high heat, toast 1 tablespoon whole peppercorns until fragrant, about 2-3 minutes. Cool slightly, then grind coarsely using a mortar or spice grinder.
5. Drain the pasta, reserving 1 1/2 cups cooking water in a heat-proof measuring cup.
6. Return the pasta to the pot and add 1/3 cup reserved pasta water. Do not turn on the heat.
7. Sprinkle in about 1/3 of the grated cheese, 2 teaspoons of the ground pepper, and a splash of pasta water. Stir vigorously with tongs.
8. Add another splash of pasta water and the remaining cheese, continuing to stir until the sauce is smooth and creamy.
9. Transfer to bowls and top each with the reserved cheese and pepper. Serve immediately.