Cacio e Pepe (Cheese and Pepper Pasta)

• Yield: 4 servings
• Cuisine: Italian
• Course: Full Meal, Main Dish, Side Dish

Shop It

Dairy

• Block Pecorino Romano or Parmesan
• Unsalted Butter

Pantry

• Pack Spaghetti
• Olive Oil
• Black Peppercorns

Mise It

Prep everything into numbered bowls before you start cooking.

Bowl 1 · Plate

• 12 oz./375g spaghetti

Bowl 2 · Large Pot

• Salted water

Bowl 3 · Mini Bowl

• 2 tbs olive oil

Bowl 4 · Mini Bowl

• 2 tsp coarsely cracked black pepper

Bowl 5 · Mini Bowl

• 2 tbs unsalted butter

Bowl 6 · Small Bowl

• 3/4 c.96g Pecorino Romano — finely grated

Bowl 7 · Mini Bowl

• 1/4 c./32g Pecorino Romano — finely grated

Make It

For the pasta

1. Cook (bowl 1 in bowl 2): As per package directions Pasta al dente

For the sauce

1. (while the pasta is cooking)
2. Heat (bowl 3): In saute pan until nearly shimmering Medium Heat
3. Add/Cook (bowl 4): UNTIL lightly toasted and fragrant About 3 mins.
4. Add (1/4 c./59ml Pasta Water): Using the 1/4 c. scoop from pasta pot to the saute pan
5. Off heat/Stir (bowl 5): UNTIL melted
6. Transfer (Spaghetti): From pot to saute pan using tongs Do not drain pasta pot
7. Toss (Spaghetti with Pepper mixture): UNTIL fully coated
8. Reserve (1 1/2 c./354ml): Pasta water
9. Off Heat/Sprinkle/Toss (bowl 6): With spaghetti UNTIL cheese is melted
10. Add (Pasta water): 1/4c./59ml pasta water at a time UNTIL it reaches a creamy consistency.

Serve

1. Immediately with some pepper and pass around

Tools

• Large Pot
• 1/4 c. heatproof scoop
• Large Saute pan
• Tongs
• Glass Measuring Cup

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