Cacio e Pepe with Gabriele Erba

Break black pepper in a mortar to avoid warming it up.

Boil water for the pasta, adding less salt than usual to avoid oversalting.

Toast the black pepper in a bit of olive oil, being careful not to burn it.

Add a bit of water to the toasted black pepper to create an emulsion.

Cook dry pasta in boiling water, which normally cooks in 8-10 minutes, but will finish cooking in the pan.

Grate Pecorino Romano cheese gently so it resembles snow.

Strain the pasta and add it to the pan with the black pepper and water mixture.

Cook the pasta in the pan, adding more hot water as needed to keep it runny for the emulsion.

Once the pasta is al dente, cool it slightly before adding the grated Pecorino to create the emulsion.

Plate the pasta, optionally adding more Pecorino on top.

Equipment Needed

Dietary

Allergens