Cacio e Pepe

9 mins
Serves 1
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Directions

  1. 1Start boiling salted pasta in a nice wide shallow pan with not too much water to ensure it gets starchy.
  2. 2Start boiling salted pasta in a nice wide shallow pan with not too much water to ensure it gets starchy.
  3. 3Start boiling salted pasta in a nice wide shallow pan with not too much water to ensure it gets starchy.
  4. 4Spread the pasta out in a fan pattern and keep it moving to prevent sticking.
  5. 5Spread the pasta out in a fan pattern and keep it moving to prevent sticking.
  6. 6Spread the pasta out in a fan pattern and keep it moving to prevent sticking.
  7. 7Toast peppercorns in a little bit of butter in a separate pan on very low heat; do not brown the butter or burn the peppercorns.
  8. 8Toast peppercorns in a little bit of butter in a separate pan on very low heat; do not brown the butter or burn the peppercorns.
  9. 9Toast peppercorns in a little bit of butter in a separate pan on very low heat; do not brown the butter or burn the peppercorns.
  10. 10Grate Pecorino Romano and Parmesan Reggiano while the peppercorns are toasting.
  11. 11Grate Pecorino Romano and Parmesan Reggiano while the peppercorns are toasting.
  12. 12Grate Pecorino Romano and Parmesan Reggiano while the peppercorns are toasting.
  13. 13Add the grated cheese to a blender jar.
  14. 14Add the grated cheese to a blender jar.
  15. 15Add the grated cheese to a blender jar.
  16. 16Once the pasta is al dente (test by tasting), toss it directly into the pan with the butter and toasted peppercorns.
  17. 17Once the pasta is al dente (test by tasting), toss it directly into the pan with the butter and toasted peppercorns.
  18. 18Once the pasta is al dente (test by tasting), toss it directly into the pan with the butter and toasted peppercorns.
  19. 19While the blender is running, slowly stream in pasta cooking water with the cheese until a thick, creamy sauce is formed.
  20. 20While the blender is running, slowly stream in pasta cooking water with the cheese until a thick, creamy sauce is formed.
  21. 21While the blender is running, slowly stream in pasta cooking water with the cheese until a thick, creamy sauce is formed.
  22. 22Combine the creamy cheese sauce with the pasta and peppercorns.
  23. 23Combine the creamy cheese sauce with the pasta and peppercorns.
  24. 24Combine the creamy cheese sauce with the pasta and peppercorns.
  25. 25Serve the pasta using tongs, twisting it for presentation, and grate a little more cheese and pepper on top.
  26. 26Serve the pasta using tongs, twisting it for presentation, and grate a little more cheese and pepper on top.
  27. 27Serve the pasta using tongs, twisting it for presentation, and grate a little more cheese and pepper on top.

Ingredients

  • Pecorino Romano
  • Pecorino Romano
  • Pecorino Romano
  • Parmesan Reggiano
  • Parmesan Reggiano
  • Parmesan Reggiano
  • butter
  • butter
  • butter
  • peppercorns
  • peppercorns
  • peppercorns
  • pasta
  • pasta
  • pasta
  • pasta cooking water
  • pasta cooking water
  • pasta cooking water

Equipment

wide shallow panblendertongs

Tips

  • Use a nice wide shallow pan for cooking pasta with not too much water to get starchy water.
  • Toast peppercorns in butter to stabilize the emulsion and round out sharp edges.
  • Grate Pecorino Romano for sharpness and Parmesan Reggiano to round out the flavor.
  • Use a generous amount of pepper.
  • When blending the sauce, slowly stream in pasta cooking water until a nice thick sauce is achieved.
  • To serve pasta, use tongs and twist it for personality.
  • If the cacio e pepe becomes gloppy after sitting, a splash of hot pasta cooking water will revive it.