Cook the pasta
Cook the pasta in unsalted water.
GOOD FOOD
Cacio e Pepe
Roman comfort in its simplest form: pasta, Pecorino Romano and freshly cracked black pepper.
By Italian KitchenPREP10 min
COOK10 min
SERVES2
DIFFICULTYEasy
Let’s make it
Make the Pecorino paste
Combine the Pecorino Romano and some black pepper in a bowl. Add a bit of hot water and mix with a spoon until it forms a paste.
Toast the pepper
Toast some black pepper in a pan and add a ladle of pasta water.
Finish in the pan
When the pasta is al dente, transfer it to the pan and finish cooking over high heat. Add more water if it dries out.
Coat and serve
Turn off the heat and let the pasta cool for a couple of minutes. Add the Pecorino cream and mix well with a spatula until the pasta is fully coated. Add more black pepper.
