EFK Cacio e Pepe
Roman-style pasta centered on Pecorino Romano and toasted black pepper. The technique depends on starchy pasta water and controlled heat, not cream.
Ingredients
<ul><li>12 ounces spaghetti, bucatini, or tonnarelli</li><li>Kosher salt, used lightly</li><li>1 1/2 teaspoons coarsely cracked black pepper, plus more to serve</li><li>4 ounces Pecorino Romano, very finely grated</li><li>1 tablespoon extra-virgin olive oil, optional for toasting the pepper</li><li>1 to 1 1/2 cups reserved pasta water, as needed</li></ul>
Directions
<ol><li>Bring a wide pot of water to a boil and salt it lightly; Pecorino is already salty. Cook the pasta until just shy of al dente, reserving at least 1 1/2 cups starchy water.</li><li>Toast the cracked pepper in a wide skillet over medium heat for about 1 minute. Add about 1/2 cup pasta water and simmer briefly.</li><li>Transfer the pasta to the skillet and toss until almost tender, adding another splash of pasta water as needed.</li><li>Remove the skillet from the heat and let it cool for about 30 seconds. Add the Pecorino a little at a time while tossing vigorously. Add small amounts of pasta water until the cheese forms a creamy coating instead of clumping.</li><li>Serve immediately with more pepper and Pecorino.</li></ol>
- Bring a wide pot of water to a boil and salt it lightly; Pecorino is already salty. Cook the pasta until just shy of al dente, reserving at least 1 1/2 cups starchy water.
- Toast the cracked pepper in a wide skillet over medium heat for about 1 minute. Add about 1/2 cup pasta water and simmer briefly.
- Transfer the pasta to the skillet and toss until almost tender, adding another splash of pasta water as needed.
- Remove the skillet from the heat and let it cool for about 30 seconds. Add the Pecorino a little at a time while tossing vigorously. Add small amounts of pasta water until the cheese forms a creamy coating instead of clumping.
- Serve immediately with more pepper and Pecorino.