Cacio e Pepe
4 servings5 min prep15 min cookEasy
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The Tale of Cacio e Pepe
Story updated
Cacio e pepe traces back to Roman shepherds, who carried dried pasta, aged pecorino, and pepper on long treks because the ingredients kept well and required little more than hot water to prepare. That shepherd's meal became one of Rome's defining dishes, prized today for its deceptive simplicity.
Ingredients
Scale:· 4 servings
- 1 lb spaghetti or tonnarelli
- 1 1/2 cups finely grated Pecorino Romano cheese, plus more for serving
- 1 1/2 teaspoons coarsely ground black pepper
- 2 tablespoons unsalted butter (optional)
- Salt, for pasta water
Instructions
- 1Bring a pot of lightly salted water to a boil, since the pasta water needs to stay starchy, and cook the spaghetti until just shy of al dente, about 8 minutes.
- 2While the pasta cooks, toast the black pepper in a large dry skillet over medium heat for about 1 minute until fragrant.
- 3Ladle about 1 1/2 cups of the starchy pasta water into the skillet with the pepper and bring to a simmer.
- 4Using tongs, transfer the pasta directly into the skillet along with a little more pasta water, and toss over low heat for 1 to 2 minutes.
- 5Remove the skillet from the heat and gradually add the grated Pecorino, tossing constantly and adding splashes of pasta water so the cheese melts into a smooth, glossy sauce without clumping.
- 6Serve immediately with extra Pecorino and black pepper on top.
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