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Cacio e Pepe
Rome's most elemental pasta — just spaghetti, pecorino, and black pepper transformed into something extraordinary.
Ingredients
Instructions
Cook pasta in less water than usual to get very starchy water.
Toast cracked pepper in a dry wide pan until fragrant.
Add a ladle of pasta water to pepper and let it bubble.
Drain pasta 2 minutes before al dente, add to pan with pasta water.
Remove from heat, add cheeses gradually tossing vigorously with tongs.
Add more pasta water if needed to create a silky sauce.
Serve immediately with extra pecorino and cracked pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
