Cookbook Zero / Recipe /
Cacio e Pepe
Pasta, pepper, pecorino. The baseline component test.
At a Glance
Time
~14Min
Yield
Servings
Ingredients
| Ingredient | Amount | |
|---|---|---|
| Spaghetti | ½ lb | |
| Black peppercoarsely cracked | ½ tsp | |
| Pecorino Romanofinely grated | ¼ lb | |
| Salt[Diamond Crystal kosher salt assumed throughout.] | to taste |
Directions
cook
Bring a pot of salted water to a boil. Add Spaghetti and cook until al dente. Reserve a cup of pasta water before draining.
9mToast cracked coarsely cracked Black pepper in a dry pan over medium heat until aromatic.
2mfinish
Toss the pasta with the toasted pepper, a splash of pasta water, and finely grated Pecorino Romano until the cheese melts into a creamy sauce.
3m