World Flavors Cookbook

Cacio e Pepe

Rome's most minimalist pasta — only Pecorino Romano, black pepper, and starchy pasta water create an impossibly creamy sauce.

Cuisine: Italy

Ingredients

• 400g tonnarelli or spaghetti
• 150g Pecorino Romano, very finely grated
• 50g Parmesan, finely grated
• 2 tsp coarsely ground black pepper

Instructions

1. Toast ground black pepper in a dry pan until fragrant. Set aside.
2. Cook pasta in well-salted water. Reserve 1.5 cups pasta water.
3. Mix cheeses with enough pasta water to form a thick paste.
4. Drain pasta leaving it slightly wet.
5. Toss pasta in the pepper pan off heat.
6. Add cheese paste, adding pasta water gradually to create a creamy sauce.
7. Serve immediately with more Pecorino.