Stay Home, Make Pasta! - Cacio e Pepe

Grate 1.5 handfuls of Pecorino Romano cheese using a microplane or fine grater.

Toast black peppercorns in a mortar and pestle until aromatic.

Boil salted water in a pot and add spaghetti, cooking until al dente according to package instructions.

Reserve a ladle of pasta water before draining the spaghetti.

In a pan on low-medium heat, add the reserved pasta water and the toasted crushed black pepper.

Combine the drained spaghetti with the pasta water and pepper in the pan, stirring to combine.

In a bowl, mix the grated cheese with a touch of pasta water to create a paste without melting the cheese.

Add the cheese paste to the spaghetti mixture off the heat to avoid melting the cheese.

Stir everything together until the cheese emulsifies with the pasta, adding more pasta water if needed to achieve the desired sauce consistency.

Equipment Needed

Allergens