Cacio e Pepe
Total Time
25 Minutes
Prep Time
5 Minutes
Cook Time
20 Minutes
Rating
5 out of 5 stars
(38)
Ingredients
2 servings
- Salt
- 8 oz bucatini, spaghetti, or tonnarelli
- 2 tablespoons unsalted butter
- 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta
- 1 cup finely grated Pecorino Romano cheese
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Preparation
Step 1
In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain.
Step 2
Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat.
Step 3
In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs.
Step 4
Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs.
Step 5
Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired.
Step 6
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Chef's notes
Borrow a trick from Italian chef Luciano Monosilio:
blend the pasta water and cheese together before adding it to the pasta for a smooth, velvety sauce without clumping.
