How to Make Cacio e Pepe | America's Test Kitchen Kids

Add Pecorino Romano cheese to a medium bowl.

Set a colander in a large bowl and place it in the sink.

In a large pot, bring water to a boil over medium-high heat, using less than the normal amount of water.

Add dry pasta and salt to the boiling water, stirring frequently until the pasta is al dente, about 10 to 12 minutes.

Turn off the heat and use oven mitts to drain the pasta into the colander, saving the pasta cooking water in the bowl.

Remove the colander and pour one and a half cups of the cooking water into a 2-cup liquid measuring cup.

Add the drained pasta to the now empty bowl.

Slowly pour one cup of the reserved pasta cooking water into the medium bowl with the Pecorino, whisking constantly until smooth.

Add heavy cream, extra virgin olive oil, and black pepper to the mixture, whisking until well combined.

Slowly pour the sauce over the pasta, using tongs to toss until creamy, about one to two minutes.

Equipment Needed

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