Description
Pasta lovers adore this Roman classic cacio e pepe for its simple yet bold flavors. Pecorino romano and black pepper create a creamy, elegant sauce that transports diners straight to Italy’s culinary heart.
Ingredients
Scale
- 1 pounds (454 grams) dry spaghetti or bucatini
- 4 oz (113 grams) pecorino romano cheese
- 1 ½ tsp (7.5 mL) whole black peppercorns
- kosher salt
Instructions
- Prepare Water Bath: Bring a generously sized pot of water to a vigorous boil, seasoning with kosher salt for enhanced flavor foundation.
- Awaken Peppercorns: Toast whole black peppercorns in a skillet until their robust fragrance permeates the kitchen, approximately 3 minutes, releasing deep, complex aromatics.
- Crush Spice Element: Methodically grind toasted peppercorns using a mortar and pestle, creating a rustic, textured spice blend that will infuse the dish with intense peppery notes.
- Cook Pasta: Immerse spaghetti or bucatini into the rolling water, allowing them to dance and develop perfect al dente texture through precise 8-10 minute cooking process.
- Create Sauce Base: Rescue a portion of starchy pasta liquid and introduce it to the skillet with crushed peppercorns, initiating a gentle, flavor-melding simmer that will serve as the dish’s foundational sauce.
- Combine Pasta and Sauce: Transfer pasta directly from boiling water into the skillet using tongs, ensuring each strand becomes thoroughly coated with the piquant, pepper-infused liquid.
- Develop Cheese Emulsion: Gradually whisk hot pasta water into grated Pecorino Romano, transforming the ingredients into a luxurious, silky sauce that will envelop the pasta with creamy intensity.
- Final Integration: Marry the pasta with the cheese mixture inside the skillet, adjusting consistency with additional pasta water to achieve a glossy, sophisticated texture that clings seductively to each strand.
- Serve Immediately: Present the dish with a final seasoning adjustment, sprinkling kosher salt to elevate and harmonize the complex flavor profile.
Notes
- Boost Pasta Water Flavor: Add kosher salt generously to create a well-seasoned base that enhances the overall taste of the dish.
- Toast Peppercorns Carefully: Roast black peppercorns slowly to release their intense, aromatic essence, which is crucial for authentic flavor.
- Master Pasta Water Technique: Reserve starchy pasta water as a secret weapon for creating a silky, emulsified sauce that clings perfectly to noodles.
- Perfect Cheese Emulsion: Gradually whisk hot pasta water into Pecorino Romano to create a smooth, creamy sauce without clumping or breaking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg