Silky Cacio e Pepe
Three ingredients, one perfect bowl. The trick is starchy pasta water and no rushing the emulsion.
17 min total 5 min prep 12 min cook 2
🍝 Italian🍝
Ingredients
- 400g tonnarelli or spaghetti
- 200g Pecorino Romano, finely grated
- 1 tbsp whole black peppercorns, cracked
- Sea salt
Instructions
- 1
Toast cracked pepper in a dry pan 30 seconds; set aside.
- 2
Cook pasta in lightly salted water until 1 min shy of al dente.
- 3
In a wide bowl, whisk Pecorino with a splash of pasta water into a smooth paste.
- 4
Add drained pasta + pepper; toss vigorously, adding water spoon by spoon until glossy.
- 5
Serve immediately with a snowfall of Pecorino.