We FINALLY Figured out...Cacio e Pepe

Toast the peppercorns to enhance flavor and aroma.

Grind the toasted peppercorns using a grinder or mortar and pestle.

Boil 4 and 1/2 cups of water in a pot on medium high heat.

Add 12 oz of pasta to the boiling water and cook until very al dente.

Add 2 tablespoons and 1/2 teaspoon of salt and 1/2 teaspoon of the ground pepper to the pasta water.

Use a high-quality pasta that states 'bronze dye' on the package for better starch release.

Reserve about 1 cup of the pasta cooking water before draining the pasta.

Add half of the grated Pecorino Romano cheese to the pasta while stirring to help emulsify the sauce.

Remove the pasta from heat and add about 1 teaspoon of black pepper, stirring to combine.

Let the pasta sit for 1 to 2 minutes to allow the sauce to thicken and stabilize.

Equipment Needed

Allergens