Cacio e Pepe
Directions
- 1Remove the rind from the Pecorino Romano cheese and set it aside.
- 2Remove the rind from the Pecorino Romano cheese and set it aside.
- 3Remove the rind from the Pecorino Romano cheese and set it aside.
- 4Grate the Pecorino Romano cheese and set it aside.
- 5Grate the Pecorino Romano cheese and set it aside.
- 6Grate the Pecorino Romano cheese and set it aside.
- 7Add black peppercorns to a mortar and grind them. Set aside three quarters of the ground pepper.
- 8Add black peppercorns to a mortar and grind them. Set aside three quarters of the ground pepper.
- 9Add black peppercorns to a mortar and grind them. Set aside three quarters of the ground pepper.
- 10Boil water in a pot.
- 11Boil water in a pot.
- 12Boil water in a pot.
- 13Add a handful of sea salt to the boiling water.
- 14Add a handful of sea salt to the boiling water.
- 15Add a handful of sea salt to the boiling water.
- 16Add the pasta to the boiling water and cook for 6 minutes.
- 17Add the pasta to the boiling water and cook for 6 minutes.
- 18Add the pasta to the boiling water and cook for 6 minutes.
- 19Over low heat, add three quarters of the ground pepper to a pan and lightly toast it.
- 20Over low heat, add three quarters of the ground pepper to a pan and lightly toast it.
- 21Over low heat, add three quarters of the ground pepper to a pan and lightly toast it.
- 22Add a ladle of pasta water to the toasted pepper.
- 23Add a ladle of pasta water to the toasted pepper.
- 24Add a ladle of pasta water to the toasted pepper.
- 25Add the cheese rind to the pan.
- 26Add the cheese rind to the pan.
- 27Add the cheese rind to the pan.
- 28Once the pasta is ready, remove the rind from the pan.
- 29Once the pasta is ready, remove the rind from the pan.
- 30Once the pasta is ready, remove the rind from the pan.
- 31Add the pasta to the pan with the pepper broth.
- 32Add the pasta to the pan with the pepper broth.
- 33Add the pasta to the pan with the pepper broth.
- 34Add another ladle of pasta water to the pan.
- 35Add another ladle of pasta water to the pan.
- 36Add another ladle of pasta water to the pan.
- 37Finish cooking the pasta in the pan until al dente.
- 38Finish cooking the pasta in the pan until al dente.
- 39Finish cooking the pasta in the pan until al dente.
- 40Once the pasta is al dente, kill the heat.
- 41Once the pasta is al dente, kill the heat.
- 42Once the pasta is al dente, kill the heat.
- 43Add the grated cheese little by little, mixing as you go.
- 44Add the grated cheese little by little, mixing as you go.
- 45Add the grated cheese little by little, mixing as you go.
- 46Adjust the consistency of the sauce with pasta water, if needed.
- 47Adjust the consistency of the sauce with pasta water, if needed.
- 48Adjust the consistency of the sauce with pasta water, if needed.
- 49Serve the pasta in a bowl.
- 50Serve the pasta in a bowl.
- 51Serve the pasta in a bowl.
- 52Pour the sauce over the pasta.
- 53Pour the sauce over the pasta.
- 54Pour the sauce over the pasta.
- 55Finish with more grated cheese.
- 56Finish with more grated cheese.
- 57Finish with more grated cheese.
- 58Finish with the remaining ground pepper.
- 59Finish with the remaining ground pepper.
- 60Finish with the remaining ground pepper.
Ingredients
- 120 g Pecorino Romano
- 120 g Pecorino Romano
- 120 g Pecorino Romano
- 8 g Black peppercorns
- 8 g Black peppercorns
- 8 g Black peppercorns
- 160 g Spaghetti
- 160 g Spaghetti
- 160 g Spaghetti
- handful sea salt
- handful sea salt
- handful sea salt
Equipment
knifegraterscalemortarpestlepottongspanladlespatulabowlfork
Tips
- Make sure the Pecorino Romano is high quality.
- If you don’t have cheese rind it’s great still.
- Once al dente, turn off heat and wait about 10 seconds before adding cheese.
- Move quickly when mixing in cheese, and thin it out with pasta water.