Cacio e Pepe
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The Tale of Cacio e Pepe
This pasta of pecorino romano and black pepper is believed to have originated among Roman shepherds, who favored portable, non-perishable ingredients like hard cheese and dried pasta while herding flocks through the countryside. It remains one of Rome's four iconic pastas.
Ingredients
Scale:· 4 servings
- 400g tonnarelli or spaghetti
- 200g Pecorino Romano cheese, finely grated
- 2 tsp whole black peppercorns, coarsely crushed
- salt to taste
- reserved starchy pasta water
- extra grated Pecorino Romano to finish
Instructions
- 1Toast the coarsely crushed black peppercorns in a dry pan over low heat until fragrant, about 1 minute, then set aside.
- 2Cook the pasta in a large pot of lightly salted water until al dente, reserving a generous amount of the starchy cooking water before draining.
- 3In a large bowl, mix the grated Pecorino Romano with a little of the reserved pasta water to form a smooth, thick paste, whisking to avoid clumping.
- 4Add the hot drained pasta to the bowl along with the toasted pepper, tossing quickly and vigorously.
- 5Add more pasta water gradually as needed until the sauce becomes glossy and creamy and coats the noodles evenly.
- 6Serve immediately with extra grated cheese and cracked pepper on top.
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