Spaghetti Cacio e Pepe

Name: Spaghetti Cacio e Pepe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 150 g Pecorino Romano; 2 tsp black pepper; 60 ml pasta water; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti Cacio e Pepe, a staple of Roman trattorie, is a dish that embodies the simplicity and elegance of Roman culinary tradition. Often enjoyed as a primo piatto, or first course, this dish is a celebration of essential ingredients, crafted to perfection in the bustling kitchens of Rome. It's a beloved choice for locals who seek comfort in its straightforward yet refined flavors.

The harmony between sharp Pecorino Romano and freshly cracked black pepper defines the character of this dish. The pasta should be coated in a creamy, peppery sauce that clings to each strand, delivering a satisfying bite with every forkful. Savory, spicy, and slightly salty, the dish invites you to savor the balance of flavors unique to its Roman roots.

Ingredients

400 gspaghetti
150 gPecorino Romano
2 tspblack pepper
60 mlpasta water
to tastefine sea salt

Method

Fill a large pot with water, about 4 liters, and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt, roughly 1 tablespoon, to season the water. This step is crucial as it is the only opportunity to season the pasta itself, enhancing the overall flavor of the dish.
While waiting for the water to boil, finely grate 150 g of Pecorino Romano cheese and set it aside. In a wide, heavy-bottomed pan, toast 2 teaspoons of freshly cracked black pepper over medium heat for about 1 to 2 minutes. Stir continuously until you notice a fragrant aroma, which will deepen the flavor of the dish.
Once the water is boiling, add 400 g of spaghetti to the pot. Stir occasionally to prevent sticking. Cook the pasta until it is just shy of al dente, which means it should still have a slight firmness in the center when bitten.
Before draining the pasta, reserve about 1 cup (240 ml) of the starchy pasta water. This water will be used to help create the sauce and ensure it clings to the pasta.
Transfer the cooked spaghetti directly into the pan with the toasted black pepper. Reduce the heat to low and add about 60 ml of the reserved pasta water to the pan. Toss the spaghetti to coat it evenly with the pepper and water, allowing the flavors to meld.
Remove the pan from the heat and gradually add the grated Pecorino Romano, tossing continuously. The cheese should melt smoothly into the pasta, creating a creamy sauce. If the sauce appears too thick, add a little more pasta water, a tablespoon at a time, until it reaches a silky consistency.
Taste the pasta and adjust the seasoning with fine sea salt if necessary. Serve the Spaghetti Cacio e Pepe immediately while it is hot, ensuring each portion is well-coated with the creamy, peppery sauce.