Pasta: Building a Simple Cacio e Pepe

Notes

The science behind Cacio e Pepe lies in the emulsion created by the pasta water's starch and the fat in the cheese, forming a sauce that's both rich and light. To troubleshoot, ensure your pasta is truly al dente; overcooked pasta will result in a gummy sauce. If the sauce breaks, remove it from heat and continue stirring while adding water slowly. Safety-wise, be cautious when handling boiling water and hot skillets. For make-ahead options, this dish is best served fresh, but you can prepare components separately. Store leftover pasta in an airtight container for up to 2 days, though reheating may affect the sauce's texture.

Steps

1. 1 Bring a large pot of salted water to a rolling boil.
2. 2 Add the pasta to the boiling water and cook until al dente, usually 1-2 minutes less than package instructions.
3. 3 Reserve 1 ½ cups of the pasta cooking water before draining.
4. 4 While the pasta cooks, toast ¼ cup of freshly cracked black pepper in a dry skillet over medium heat for 1-2 minutes until fragrant.
5. 5 Remove the skillet from heat and set aside.
6. 6 In a separate bowl, grate 1 ½ cups of high-quality Pecorino Romano cheese.
7. 7 Transfer the drained pasta to the skillet with the toasted pepper, tossing to coat.
8. 8 Remove the skillet from heat and gradually add the cheese, stirring vigorously.
9. 9 Slowly incorporate reserved pasta water, a little at a time, until a silky sauce forms.
10. 10 Continue to toss the pasta, adding more water if necessary, until it reaches your desired creaminess.
11. 11 Serve immediately, garnishing with additional cracked pepper and a sprinkle of cheese.