How to make Rome's best pasta dish, Cacio e pepe

Ingredients

• 12 oz Spaghetti or Bucatini (dry, any long pasta works)
• 2 tsp Black Peppercorns (coarsely ground, freshly ground for best flavor)
• 4 cups Pecorino Romano Cheese (freshly grated)
• to taste Salt (Kosher or sea salt for the pasta water)

Instructions

1. Prepare Pepper and Cheese

   Grind the black peppercorns by hand until coarsely cracked. Grate the Pecorino Romano cheese into a bowl.

   Time: PT5M

2. Boil Pasta Water

   Fill a large shallow pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

3. Toast Pepper

   In a separate wide skillet over medium heat, add the coarsely ground pepper and toast for 1–2 minutes until fragrant. Add a ladle of the hot pasta water to keep the pepper from burning.

   Time: PT2M

4. Par‑boil Pasta

   Add the pasta to the boiling water and cook for about half the time indicated on the package (usually 5–6 minutes).

   Time: PT6M

   Temperature: 100°C

5. Finish Pasta in Pepper Pan

   Using tongs, transfer the half‑cooked pasta to the skillet with the toasted pepper. Add a few more ladles of pasta water and continue cooking until the pasta is al dente.

   Time: PT5M

6. Create Cheese Paste

   While the pasta finishes, stir a ladle of hot pasta water into the grated Pecorino until a smooth paste forms.

   Time: PT2M

7. Combine Pasta and Cheese

   Turn off the heat. Add the cheese paste to the pasta and toss vigorously, adding more pasta water as needed until a creamy, glossy sauce coats every strand.

   Time: PT3M

8. Plate and Serve

   Divide the pasta among plates, garnish with extra grated Pecorino and a pinch of freshly ground pepper. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

15g

Fiber

2g