Cacio e Pepe

Roast a mix of black, white, green, and pink peppercorns until just beginning to smoke to release aroma.

Grind the roasted peppercorns until they are a little thick, not very fine, using a mortar and pestle or a coffee grinder.

Prepare vegetable stock to boil the pasta instead of plain water for added flavor.

Use a smaller pan to boil the pasta to maintain the intensity of the starchiness of the water.

Bring the vegetable stock to a rolling boil.

Add the pasta to the boiling stock, easing it in carefully.

Salt the boiling water lightly, as Pecorino Romano is a salty cheese.

Cook the pasta for 12 minutes for a softer texture, checking at 10 minutes for doneness.

Once the pasta is cooked, start preparing the sauce by melting butter and a little olive oil in a pan.

Add the ground pepper to the melted butter and oil, adjusting the amount to taste.

Pour in the pasta cooking liquid to the butter and pepper mixture.

Add half of the grated Pecorino Romano cheese and stir until a sauce forms and the cheese melts.

Add the cooked pasta to the sauce, along with another bit of butter to emulsify the sauce.

Stir in the remaining Pecorino Romano cheese and a little more pasta stock if needed.

Serve immediately to prevent the cheese from congealing, garnishing with parsley and optional cherry tomatoes.

Equipment Needed

Dietary

Allergens