Cacio E Pepe

Ingredients

• 1 lb thick pasta (bucatini or spaghetti)
• 4 oz Pecorino Romano cheese, finely grated
• 2T black peppercorns, toasted and freshly ground
• 2T unsalted butter

Instructions

1. 1Cook your pasta in unsalted water. This is a crucial step because the Pecorino Romano cheese is very salty, and you want to be in control of the final seasoning. As the pasta cooks, finely grate your cheese.
2. 2Just before draining, reserve at least 1 cup of the starchy pasta water. This is the magic ingredient that will create your sauce. Drain the pasta and set it aside.
3. 3Once the reserved pasta water has cooled to lukewarm, slowly add it to the grated cheese in a small bowl, stirring constantly with a fork or whisk. This will create a smooth, thick paste. This is a crucial step that prevents the cheese from clumping and ensures a silky sauce.
4. 4In a medium saucepan, toast the black peppercorns over medium heat for about 3 minutes, or until they're fragrant. Grind them with a mortar and pestle or a pepper mill.
5. 5Melt the butter in the same saucepan over medium-low heat. Add the freshly ground pepper and cook for about 30 seconds to infuse the butter with the pepper flavor.
6. 6Add the cooked pasta to the saucepan. Pour in the cheese and pasta water mixture and stir constantly with tongs. The sauce will begin to emulsify and become creamy. Do not let the sauce get too hot, or it will break and become a soupy, clumpy mess.
7. 7If the sauce is too thick, add more reserved pasta water a tablespoon at a time until you reach your desired consistency. If it's too thin, add a little more cheese.
8. 8Serve immediately and enjoy!