Cacio e Pepe (Pasta with Cheese and Pepper)

Name: Cacio e Pepe (Pasta with Cheese and Pepper)
Total time: 2700 s
Yield: 2 people
Cuisine: American
Ingredients: 2 1/2 teaspoons black peppercorns, plus more ground pepper for finishing the dish; Salt; 1/2 pound long pasta like tonnarelli, linguine or thick spaghetti; 4.7 ounces best-quality Pecorino Romano cheese (aged 8 to 12 months) plus more for dusting completed dish; Pasta water

Ricardo @tallcook

Manhattan, New York, United States

It is among the most basic, simplest pastas there is, and one of the darlings of Rome, appearing on nearly every menu. Why? Because when made right, it is incredible. This recipe was developed by Steve Dunn, from Cook’s Illustrated.

#GlobalApron

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

45 minutes

2 people

2 1/2 teaspoonsblack peppercorns, plus more ground pepper for finishing the dish
Salt
1/2 poundlong pasta like tonnarelli, linguine or thick spaghetti
4.7 ouncesbest-quality Pecorino Romano cheese (aged 8 to 12 months) plus more for dusting completed dish
Pasta water

Saved

Steps

45 minutes

1

Toast peppercorns in Dutch oven over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes. Transfer peppercorns to spice grinder or mortar and pestle and grind until coarsely ground. Transfer 1 teaspoon pepper to large heatproof bowl (large enough to sit over the Dutch oven) and set aside. Reserve remaining pepper for serving.
2

Process Pecorino in food processor until finely ground, about 2 minutes.
3

With processor running, slowly add 3 tablespoons hot water and process until spoonable, homogeneous paste forms (consistency should resemble thick yogurt or sour cream), about 1 minute. (If paste has stiff, cream cheese-like consistency, continue processing, adding up to an additional 3 tablespoons hot water, 1 tablespoon at a time.) Scrape down sides of bowl and continue to process until smooth (paste will still look slightly grainy), 1 minute longer. Transfer cheese paste to bowl.
4

Bring 1 1/2 quarts water to boil in now-empty Dutch oven. Add pasta and a pinch teaspoon salt and cook, stirring often, until al dente. Just before pasta finishes cooking, reserve 3/4 cup cooking water. Add 1 1/2 tablespoons reserved cooking water to pepper in large bowl.
5

When pasta is al dente, use tongs to QUICKLY transfer pasta to bowl with pepper (do not drain water in Dutch oven). Add 3 tablespoons reserved cooking water and half of cheese paste and vigorously toss and stir pasta with tongs until paste is melted, 1 to 2 minutes.
6

Add remaining paste and continue to toss and stir until paste is melted and pasta is coated in glossy, lightly thickened sauce, 1 to 2 minutes longer, adjusting consistency with remaining reserved cooking water as needed. (If pasta cools and sauce seems stiff, set bowl over Dutch oven and use residual heat from pasta water to gently rewarm while stirring, no longer than 30 to 60 seconds.)
7

Serve immediately in warmed bowls, passing reserved pepper and grated cheese separately.