Spaghetti Cacio e Pepe
A classic Roman dish with a rich, velvety sauce made from pecorino romano and black pepper.
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- •7 ounces Pecorino romano
- •Black pepperFreshly ground
- •4 ounces PastaSpaghetti
- 1
Grind black pepper using a mortar and pestle or pepper grinder to a medium coarse and fine texture.
1 min
- 2
Cook pasta halfway in a pot with 2 cups of water for every 4 ounces of pasta. Use less salt due to the saltiness of pecorino cheese.
10 min
- 3
Toast the ground pepper in a skillet over low heat until fragrant, about 1 minute.
1 min
- 4
Add three ladles of pasta water to the skillet with toasted pepper and simmer over low heat.
5 min
- 5
Transfer pasta to the skillet with pepper-infused water and continue cooking, adding one to two more ladles of pasta water.
5 min
- 6
Prepare pecorino cream by mixing 7 ounces of pecorino cheese with 3.5 ounces of warm pasta water to form a thick paste.
3 min
- 7
Remove skillet from heat and let cool for a minute. Add pecorino paste to pasta and mix vigorously until creamy.
2 min
- 8
Serve immediately with a sprinkle of fresh pecorino and pepper.
1 min
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