Cacio e Pepe
Ingredients
- 400 gSpaghetti (whole)
- 200 gPecorino cheese (sheep cheese) (finely grated)
- 2 tbspBlack peppercorns (crushed with a mortar)
- 2 pinchGray sea salt (for the cooking water)
Method
A creamy pecorino emulsion coating every spaghetti strand, sharpened by the bite of toasted black pepper. The sauce must be perfectly bound and smooth, using the starchy pasta water.
- 1
Crush the black peppercorns with a mortar and pestle. Heat them in a dry pan over medium heat. As soon as the pepper's aroma fills the kitchen and it starts to smoke slightly, pour in a ladle of boiling water to stop the cooking process.
- 2
Drop the spaghetti into boiling water with very little salt (the cheese is already salty). Use less water than usual to concentrate the starch. Remove the pasta with tongs two minutes before the end of the cooking time; they should be very firm.
- 3
While the pasta cooks, mix the finely grated pecorino with a bit of warm pasta water in a bowl. Whisk until you get a thick, smooth paste without any lumps.
- 4
Put the pasta into the pan with the pepper. Add pasta water and finish cooking while stirring constantly. Turn off the heat, wait 30 seconds, then add the pecorino cream. Stir vigorously: the sauce should become glossy and coat the pasta.
Frequently asked questions
How do you get this dish right?
- Temperature is the secret: if the heat is on when you add the cheese, it will clump and become stringy.
- Use as little water as possible to cook your pasta; the water should be cloudy and starchy to bind the sauce.
How long does this dish keep?
Consume immediately. This dish does not reheat well as the emulsion will break and the cheese will turn rubbery.
