Cacio e Pepe

Name: Cacio e Pepe
Yield: Serves 4-6
Ingredients: 6 oz pecorino Romano cheese, divided (2/3 finely grated, 1/3 coarsely grated); 1 lb spaghetti; 1 Tbsp table salt (for pasta water); 2 Tbsp heavy cream (or half-and-half for slightly lighter version); 2 tsp extra-virgin olive oil; 1½ tsp cracked black pepper, toasted in a pan if there's time

6 ingredients•10 steps•Serves 4-6

Cook's Illustrated, January 2010, p. 24

Ingredients

- 6 oz pecorino Romano cheese, divided (2/3 finely grated, 1/3 coarsely grated)
- 1 lb spaghetti
- 1 Tbsp table salt (for pasta water)
- 2 Tbsp heavy cream (or half-and-half for slightly lighter version)
- 2 tsp extra-virgin olive oil
- 1½ tsp cracked black pepper, toasted in a pan if there's time

Instructions

1
Place finely grated cheese in medium bowl. Set a colander in large bowl.
2
Boil 2 quarts water in large pot. Add 1 tablespoon table salt (no additional salt will be needed).
3
Cook pasta until al dente.
4
Drain pasta into larger bowl through colander, reserving the water. Pour 1½ cups cooking water into measuring cup for reserve and discard the rest.
5
Return cooked pasta to the large bowl (optional: drizzle small amount of olive oil to keep from sticking).
6
Slowly whisk 1 cup of the hot reserved water into the finely grated cheese until melted and smooth.
7
Whisk in the cream, oil, and black pepper.
8
Gradually pour cheese mixture over pasta in large bowl and toss to coat.
9
Let pasta rest and absorb for 1-2 minutes, tossing frequently. Adjust consistency if needed with the extra ½ cup reserved water.
10
Serve with coarsely grated pecorino Romano or Parmesan cheese.

💡 Cook's Notes

Use the quantities listed in ratio, including the water (which is half the volume of normal pasta water for 1 lb pasta). For the black pepper: crack well with a heavy weight, leaving pieces large enough to see as "cracked pepper." Note from testing: The pecorino cheese can clump up if the water isn't hot enough or if added too quickly. Whisk the reserved pasta water into the cheese gradually to ensure a smooth, creamy sauce. See alternative recipe/method in FOOD :: FOOD RECIPES from Better Homes & Gardens.

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