Two ingredients — pecorino and black pepper — made into a sauce with pasta water and technique. No cream. No butter shortcut. Just the emulsification that happens when starchy water meets aged cheese. Rome's greatest gift.

Cacio E Pepe

Stephanie Sharpe

@steph

5 months ago

Two ingredients — pecorino and black pepper — made into a sauce with pasta water and technique. No cream. No butter shortcut. Just the emulsification that happens when starchy water meets aged cheese. Rome's greatest gift.

Recipe

Ingredients

·400g spaghetti or tonnarelli

·150g Pecorino Romano finely grated

·50g Parmigiano-Reggiano finely grated

·2 tsp coarsely ground black pepper

·Salt for pasta water

·1 cup pasta water reserved

Instructions

1.Toast black pepper in a dry pan until fragrant. Set aside.

2.Cook pasta in very salted water. Reserve 1.5 cups water.

3.In a wide pan, add 1/2 cup pasta water and bring to a simmer.

4.Add drained pasta and toss.

5.Remove from heat. Add cheese gradually with more pasta water, tossing constantly.

6.Add toasted pepper. The sauce should coat every strand glossily.

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