Italy with Amore

Spaghetti Cacio e Pepe

Ingredients

  • 320g spaghetti
  • 200g Pecorino Romano, finely grated
  • 5g whole black peppercorns
  • Salt, to taste

Instructions

  1. Bring a large pot of lightly salted water to a boil. Since Pecorino Romano is naturally quite salty, season the water a little less than you normally would.
  2. Cook the spaghetti until al dente according to the package instructions. Before draining, reserve about 300ml of the starchy pasta cooking water.
  3. Meanwhile, coarsely crush the black peppercorns using a mortar and pestle or spice grinder. Heat a large frying pan over medium heat and toast the pepper for about 1 minute, until fragrant. Add a small ladleful of the reserved pasta water and allow it to simmer gently.
  4. Place the finely grated Pecorino Romano in a large bowl. Gradually whisk in a little warm (not boiling) pasta water until you have a smooth, thick cream with no lumps. The water should be hot enough to melt the cheese gently but not so hot that it causes it to clump.
  5. Transfer the drained spaghetti to the frying pan with the pepper. Toss for 30 seconds so the pasta absorbs the aromatic pepper-infused liquid.
  6. Remove the pan from the heat and let it cool for about 30 seconds. Add the Pecorino cream and toss vigorously, adding a little more reserved pasta water as needed until the sauce becomes smooth, glossy, and coats every strand of spaghetti.
  7. Taste and adjust the seasoning if necessary. Additional salt is rarely needed.
  8. Divide among warm plates and finish with another generous grinding of black pepper and, if desired, a light dusting of Pecorino Romano.

Chef’s Tip: The secret to perfect Cacio e Pepe is temperature control. If the pasta or water is too hot when the cheese is added, the Pecorino will seize and become grainy. Let the pan cool slightly before adding the cheese, then emulsify the sauce by tossing continuously with small additions of starchy pasta water until it becomes silky and creamy.