Cacio e Pepe

Classic Roman spaghetti.




Start by bringing water to a boil and generously season your pasta water with salt. (Water should taste slightly salty)

Add pasta to boiling water and cook according to the package instructions. Drain pasta 2 minutes less then the package mentions. Example if your pasta cooks in 10 minutes drain the pasta at 8 minutes. You will continue to cook the pasta for the last 2-3 minutes in the pan with sauce.

While pasta is boiling take a dry sauce pan and toast black pepper on medium low heat for about 3 minutes.

Remove from the pan and crush with a mortar and pestal or with a ziplock bag and a rolling pin until nice and fine. Add the crushed pepper back to the pan along with 1/2 cup or so of pasta water and allow black pepper to simmer. Next add 3/4 cup of cheese in a bowl and add pasta water 1 Tbsp at a time until the cheese becomes a paste.

**Save 2-3 cups of pasta water before draining pasta (just Incase)**

Add 80% cooked pasta to the pan with the Black pepper. Add another 1/2 cup of pasta water and cook for 1 minute. Add your softened cheese to the pan and mix gently until becomes a sauce. Add more pasta water if needed. Once pasta is cooked. Serve in a bowl and add more freshly grated cheese and black pepper on top.




    You May Also Like

    Leave a Review

    Your email address will not be published. Required fields are marked *