Creamy pasta coated in melted Pecorino Romano and cracked black pepper, emulsified into a silky sauce with starchy pasta water.
Pecorino Romano can be substituted with Parmigiano-Reggiano for a milder taste. Pasta water should be starchy; reserve at least 1 cup before draining.
Use freshly ground black pepper for best flavor and texture. Toss pasta with cheese and pepper off heat to prevent clumping.
Ingredients
Scale
Measurement units
- 1 lb tonnarelli or spaghetti
- 2 cup Pecorino Romano, very finely grated
- 2 tbsp whole black peppercorns, freshly cracked
- 1 tbsp salt for pasta water
Ingredients
Scale
Measurement units
- 1 lb tonnarelli or spaghetti
- 2 cup Pecorino Romano, very finely grated
- 2 tbsp whole black peppercorns, freshly cracked
- 1 tbsp salt for pasta water
Instructions
Bloom the pepper
Toast pepper (2 tbsp) in dry skillet over medium heat until fragrant.
Add 1 cup water and simmer to infuse the pepper flavor.
Equipment: large skillet
Boil the pasta
Bring a large pot of water to a boil and add salt (1 tbsp) (use less than usual — the cheese is very salty).
Add pasta (1 lb) and cook until just shy of al dente.
Reserve 2 cups of pasta water before draining.
Equipment: large pot
Create the emulsion
Add the drained noodles to the pepper skillet along with 1 cup of the reserved starchy cooking water. Toss vigorously over medium heat (325–350°F surface).
Remove skillet from heat. Add Pecorino (2 cup) gradually, tossing constantly to melt into a creamy sauce. Add more cooking water as needed to reach desired consistency.
Equipment: large skillet, tongs
Serve
Plate immediately and finish with extra cracked black pepper and a little more cheese.
Tomorrow's Meal
Cacio e Pepe Baked Pasta Nests
Leftover cacio e pepe set in a muffin tin with egg and extra Pecorino for peppery bite-size nests.
You'll need to pick up:
3 large eggs1/4 cup grated Pecorino RomanoFresh cracked black pepperButter or oil to grease the tin
Quick overview:
- 1.Heat the oven to 375°F and grease a 12-cup muffin tin
- 2.Whisk the eggs with the Pecorino and plenty of black pepper
- 3.Toss the cold pasta with the egg mixture until coated
- 4.Twirl the pasta into the muffin cups, pressing it in gently
- 5.Bake 15 to 18 minutes until set and the tops are golden
- 6.Cool 3 minutes, then lift the nests out with a knife
Before you cook
Cook notes
- • Use freshly ground black pepper for best flavor and texture
- • Pecorino Romano can be substituted with Parmigiano-Reggiano for a milder taste
- • Pasta water should be starchy; reserve at least 1 cup before draining
- • Toss pasta with cheese and pepper off heat to prevent clumping
- • Serve immediately in warmed bowls to maintain creamy consistency
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