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Cacio e Pepe (Cheese and Black Pepper Pasta)

Ingredients · Serves 2 · Prep 5 min · Total 20 min

  • 8 oz spaghetti
  • 1 tsp kosher salt, for the pasta water; the cheese is salty
  • 2 tsp black pepper, coarsely ground
  • 1 ½ cups pecorino romano, finely grated (about 3 oz)
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Cacio e Pepe (Cheese and Black Pepper Pasta)

Steps

  1. Bring 8 cups of water to a boil in a Dutch oven or wide pot and add the salt. Using less water than usual makes it starchier.
  2. Toast the pepper in a dry 12-inch skillet over medium heat until fragrant, then turn off the heat.
  3. Add the spaghetti to the boiling water and cook, stirring often, until 2 minutes short of al dente.
  4. Scoop 1 cup of the pasta water into a measuring cup and let it cool slightly.
  5. Put the cheese in a bowl and stir in 1/4 cup of the slightly cooled pasta water to make a smooth, thick paste.
  6. Pour 1/2 cup more pasta water into the skillet with the pepper.
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Cacio e Pepe (Cheese and Black Pepper Pasta)

Steps, continued

  1. Move the spaghetti into the skillet with tongs and cook over medium heat, tossing, until al dente and the liquid has reduced by about half.
  2. Turn off the heat and wait so the pan is warm, not scorching.
  3. Add the cheese paste and toss quickly, adding splashes of the remaining pasta water, until a creamy sauce coats the noodles. Serve at once.