top of page
Erickson Cacio e Pepe
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
Ingredients
1 lb spaghetti or tonnarelli
2 tsp freshly cracked black pepper
2 cups finely grated Pecorino Romano
1 cup reserved pasta water, as needed
Directions
1. Cook pasta until just shy of al dente and reserve plenty of pasta water.
2. Toast black pepper in a wide skillet for 30 seconds and add a splash of pasta water.
3. Add pasta and toss. Remove from heat.
4. Gradually add Pecorino while tossing vigorously, using warm pasta water as needed to create a smooth creamy sauce.
1. Cook pasta until just shy of al dente and reserve plenty of pasta water.
2. Toast black pepper in a wide skillet for 30 seconds and add a splash of pasta water.
3. Add pasta and toss. Remove from heat.
4. Gradually add Pecorino while tossing vigorously, using warm pasta water as needed to create a smooth creamy sauce.
bottom of page