Lazio / Roman Pasta

Cacio e Pepe

Pasta, Pecorino Romano, black pepper, and starchy water. Nothing to hide behind.

25 minutes Medium Serves 2 tonnarelli

Method

Toast peppercorns briefly, then crush coarsely.
Cook pasta in less water than usual so the water gets very starchy.
Mix Pecorino with a little warm pasta water into a thick paste.
Transfer al dente pasta to a warm pan off heat with pepper and a splash of water.
Fold in cheese paste gradually, adding water until glossy.
Serve immediately with more pepper.

Cook's note: The cheese clumps if the pan is too hot. Build the sauce off heat.

Cacio e pepe is the purest expression of the Roman pantry: sheep cheese, pepper, and pasta water worked into an emulsion.

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