pasta

Cacio e Pepe

My go-to weeknight pasta. Three ingredients, twenty minutes, and it somehow feels fancy. The key is using enough pasta water and not rushing the emulsion.

Serves 2
Prep 5m
Cook 20m
Total 25m

Ingredients

  • 200 gspaghetti or tonnarelli
  • 80 gPecorino Romano, finely grated
  • 30 gParmigiano Reggiano, finely grated
  • 2 tspwhole black peppercorns
  • kosher salt

Instructions

  1. 1

    Toast the peppercorns in a large, dry skillet over medium heat until fragrant, about 2 minutes. Crush coarsely with a mortar and pestle or the bottom of a heavy pan — you want texture, not powder. Set aside.

  2. 2

    Cook pasta in a large pot of well-salted boiling water until 2 minutes shy of al dente. Reserve at least 1 cup of pasta water before draining.

  3. 3

    While pasta cooks, combine both grated cheeses in a bowl. Add 4–5 tablespoons of pasta water and mix into a thick paste. It should be smooth and pourable — add more water a tablespoon at a time if needed.

  4. 4

    Add the crushed pepper to the same skillet and toast over medium heat for 30 seconds. Add ½ cup of pasta water and let it simmer for 1 minute.

  5. 5

    Add the drained pasta to the skillet and toss over medium-low heat. Remove the pan from heat and add the cheese paste, tossing vigorously and adding pasta water a splash at a time until you get a glossy, creamy sauce that coats every strand. This takes about 1–2 minutes.

  6. 6

    Serve immediately, topped with extra Pecorino and cracked pepper.