Authentic Roman Cacio e Pepe

An iconic Roman pasta dish made with just three simple ingredients: spaghetti, freshly cracked black pepper, and sharp Pecorino Romano cheese. Quick to prepare, rich, and satisfying without needing a complex list of ingredients.

Ingredients

• 400g spaghetti
• 200g Pecorino Romano cheese, finely grated
• 2 tbsp whole black peppercorns (or freshly cracked black pepper)
• Salt for pasta water

Directions

1. Cook your chosen amount of spaghetti in salted boiling water for 3 to 4 minutes less than the package instructions so it remains very al dente.
2. While the pasta boils, place whole black peppercorns on a cutting board and coarsely crush them with a pestle or the flat side of a heavy knife.
3. Transfer half of the crushed peppercorns into a skillet and toast over medium heat until fragrant.
4. Drain the pasta, reserving at least 1 to 2 cups of the starchy cooking water.
5. Add the cooked pasta and 2 spoonfuls of the saved pasta water into the skillet with the toasted pepper.
6. In a heatproof bowl, combine half of the grated Pecorino Romano with a spoonful of hot pasta water, stirring continuously until a smooth cheese cream forms.
7. Pour the Pecorino cream over the pasta in the pan and toss rapidly to emulsify, adding small splashes of reserved pasta water as needed if the sauce seems dry.
8. Plate the pasta immediately and top with the remaining grated Pecorino Romano and crushed black pepper.