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Cacio e Pepe

A classic Italian pasta dish made with Pecorino Romano cheese and freshly cracked black pepper.

Original post

Ingredients

  • 300g Pecorino Romano
  • 3 tbs Black Pepper
  • 300g Tonnarelli or Spaghetti
  • Couple of spoons of Pasta Water

Method

  1. 1

    Bring a pot of salted water to a boil and cook the pasta until al dente.

  2. 2

    Toast the black pepper in a dry pan over medium heat until fragrant.

  3. 3

    In a bowl, mix the finely grated Pecorino Romano with a couple of spoonfuls of starchy pasta water to form a smooth paste.

  4. 4

    Transfer the cooked pasta directly into the pan with the toasted pepper.

  5. 5

    Remove from heat, add the Pecorino cheese paste along with more pasta water as needed, and toss vigorously until a creamy sauce forms.