The Science of Cacio e Pepe (and the BEST Recipe)

Start by boiling a small amount of water in a pot.

Add rock salt to the water for flavor.

Cook spaghettoni (thick spaghetti) in the boiling water for 9 minutes, which is 3 minutes less than the package instructions.

While the pasta cooks, toast black pepper in a pan over medium heat to enhance its flavor.

Grate a generous amount of Pecorino Romano cheese, aiming for a creamy consistency without using actual cream.

Once the pepper is toasted, add about half a glass of pasta water to the pan to create a sauce.

Check the pasta; it should be al dente after 8 minutes of cooking.

Transfer the pasta directly from the pot to the pan with the toasted pepper and water.

Mix the pasta with the water and pepper, adding more water if it seems too dry.

Continue to mix the pasta, incorporating the grated Pecorino cheese gradually to create a creamy sauce.

Stir continuously to ensure the pasta absorbs the flavors and the sauce thickens, using a technique similar to making risotto.

Equipment Needed

Dietary

Allergens