Authentic Roman-style Cacio e Pepe — just pasta, Pecorino Romano, and black pepper. Simple, creamy, and irresistibly delicious
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Ingredients (2 servings)
200g tonnarelli pasta (or spaghetti if not available)
100g Pecorino Romano cheese, finely grated
2 tsp whole black peppercorns, freshly cracked
Salt, for pasta water
Instructions
Boil pasta water
Fill a large pot with water, season lightly with salt (Pecorino is salty).
Bring to a rolling boil.
Cook the pasta
Add tonnarelli and cook until just al dente.
Reserve 1 cup of starchy pasta water before draining.
Toast the pepper
In a wide pan, toast freshly cracked black pepper in a little hot pasta water until fragrant.
Make the cheese cream
In a bowl, whisk grated Pecorino Romano with a splash of hot pasta water to form a smooth paste (this prevents clumping).
Combine pasta & sauce
Add drained pasta to the pan with pepper water.
Remove from heat.
Stir in the Pecorino paste and toss vigorously, adding more pasta water if needed, until a silky, glossy sauce coats every strand.
Serve
Plate the pasta in a warm dish.
Finish with more cracked black pepper and extra Pecorino if desired.
Serve immediately.
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