Cacio e PepePublic
A classic Roman pasta dish made with just cheese and black pepper. Simple, elegant, and absolutely delicious when made with quality ingredients and proper technique.
Prep
5 min
Cook
15 min
Total
20 min
Instructions
1
Bring a large pot of salted water to a boil.
2
Toast the black pepper in a large skillet over medium heat for 1-2 minutes until fragrant, then set aside.
3
Cook the pasta in boiling salted water until al dente (about 9-11 minutes), reserving 1 cup of pasta water before draining.
4
Add half of the reserved pasta water to the skillet with toasted pepper and bring to a gentle simmer.
5
Add the drained pasta to the skillet and toss to coat, allowing some of the starch-rich water to coat the noodles.
6
Remove from heat and gradually add the grated Pecorino Romano cheese in batches, tossing constantly. Add pasta water as needed to create a creamy, emulsified sauce (don't add cheese too quickly or it will clump).
7
Taste and adjust seasoning with salt and pepper as needed.
8
Serve immediately in warm bowls, finishing with a crack of fresh black pepper on top.