Cacio e Pepe

100No. 77

Three ingredients and one technique that takes a try or two.

⏱ 20 min · medium · 🍽 serves 4

Ingredients

• 1 lb spaghetti or tonnarelli
• 2 cups finely grated pecorino romano
• 2 tbsp black peppercorns, coarsely cracked
• Kosher salt

Steps

1. Boil the pasta in less water than usual and salt it lightly. The starchier the water, the better this works.
2. Toast the cracked pepper in a dry wide pan for 1 minute until it smells sharp.
3. Add a ladle of pasta water to the pan and let it bubble.
4. Mix the pecorino with a few tablespoons of pasta water in a bowl to a thick paste.
5. Drain the pasta, add it to the pan off the heat, then stir in the cheese paste, tossing hard and adding water until it turns creamy.