Cacio e Pepe

30 mins
Serves 2
https://www.gimmesomeoven.com/cacio-e-pepe/

Directions

  1. 1Fill a large stockpot about halfway full of water and bring it to a rolling boil. Generously season the water with fine sea salt.
  2. 2Fill a large stockpot about halfway full of water and bring it to a rolling boil. Generously season the water with fine sea salt.
  3. 3Fill a large stockpot about halfway full of water and bring it to a rolling boil. Generously season the water with fine sea salt.
  4. 4Meanwhile, melt the butter in a large sauté pan over medium heat. Add the pepper and let it cook for 30 seconds, then turn off the heat.
  5. 5Meanwhile, melt the butter in a large sauté pan over medium heat. Add the pepper and let it cook for 30 seconds, then turn off the heat.
  6. 6Meanwhile, melt the butter in a large sauté pan over medium heat. Add the pepper and let it cook for 30 seconds, then turn off the heat.
  7. 7Add the pasta to the boiling water and cook until it is just barely al dente.
  8. 8Add the pasta to the boiling water and cook until it is just barely al dente.
  9. 9Add the pasta to the boiling water and cook until it is just barely al dente.
  10. 10Use tongs to quickly transfer the pasta directly to the sauté pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss the pasta. Add half the cheese and toss, then add the remaining cheese and continue tossing, adding more pasta water if needed, until the cheese is melted and forms a smooth sauce.
  11. 11Use tongs to quickly transfer the pasta directly to the sauté pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss the pasta. Add half the cheese and toss, then add the remaining cheese and continue tossing, adding more pasta water if needed, until the cheese is melted and forms a smooth sauce.
  12. 12Use tongs to quickly transfer the pasta directly to the sauté pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss the pasta. Add half the cheese and toss, then add the remaining cheese and continue tossing, adding more pasta water if needed, until the cheese is melted and forms a smooth sauce.
  13. 13Serve the pasta immediately, garnished with extra black pepper and/or Pecorino if desired
  14. 14Serve the pasta immediately, garnished with extra black pepper and/or Pecorino if desired
  15. 15Serve the pasta immediately, garnished with extra black pepper and/or Pecorino if desired

Ingredients

  • 8 ounces uncooked pasta (I recommend bucatini)
  • 8 ounces uncooked pasta (I recommend bucatini)
  • 8 ounces uncooked pasta (I recommend bucatini)
  • 2 tablespoons butter, diced into 1-tablespoon chunks
  • 2 tablespoons butter, diced into 1-tablespoon chunks
  • 2 tablespoons butter, diced into 1-tablespoon chunks
  • 1 teaspoon freshly-ground coarse black pepper
  • 1 teaspoon freshly-ground coarse black pepper
  • 1 teaspoon freshly-ground coarse black pepper
  • 2 ounces finely-grated Pecorino-Romano cheese
  • 2 ounces finely-grated Pecorino-Romano cheese
  • 2 ounces finely-grated Pecorino-Romano cheese

Equipment

large stockpotlarge sauté pan (preferably nonstick)fine gratertongs or spider strainer

Tips

  • Read through the recipe first.
  • Finely-grate the cheese by hand.
  • Be sure to use a large enough sauté pan.
  • Have a strainer or tongs ready to go.
  • Don’t use too much pasta water.
  • Don’t overcook the pasta.
  • Don’t overheat the sauce.
  • Serve immediately.
  • Feel free to use less butter, or omit it entirely and just use extra starchy pasta water.
  • If you are sensitive to black pepper, use less than the recipe suggests. If using finely-ground pepper, you will need to use less.
  • If using a shorter pasta shape, use a spider strainer instead of tongs to transfer the pasta