Cacio e Pepe

Let's cook

1. 1

   Use less water than usual

   Cook the pasta in a wide pan with just enough water to cover. Less water means far starchier water, and the starch is what makes the sauce work.

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   This is the trick nobody mentions. Starchy water is non-negotiable.

2. 2

   Toast the pepper

   Coarsely crush the peppercorns and toast them in a dry pan for 60 seconds until fragrant. Add the olive oil and a ladle of pasta water and let it bubble.

3. 3

   Grate finely and let it warm

   Grate the pecorino as finely as you can and let it come to room temperature. Cold, coarsely grated cheese seizes into strings instantly.

4. 4

   Make a cheese paste

   Mix the pecorino with a few tablespoons of warm — not boiling — pasta water in a bowl until it forms a smooth, thick paste.

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   Boiling water will scramble the cheese. Let the water cool for 30 seconds first.

5. 5

   Combine off the heat

   Drain the pasta 1 minute early and add it to the pepper pan off the heat. Add the cheese paste and toss hard, adding pasta water bit by bit, until a glossy sauce coats every strand.

6. 6

   Serve at once

   Plate immediately with more pepper and pecorino. It stiffens as it cools and cannot really be rescued.

Nutrition & Safety