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Cacio e Pepe
Ingredients
- 2 cups finely grated Pecorino Romano, plus more for serving
- 1 tablespoon freshly ground black peppercorns, plus more for serving
- 1 tablespoon salt
- 1 pound pasta, preferably tonnarelli
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Directions
- Mix the cheese and pepper in a large bowl and set aside.
- Add the salt to a large pot of water and bring to a boil.
- Add the pasta, cook until al dente—about 13-15 minutes, and then turn off the heat.
- Add a ladle of the cooking liquid to the cheese and pepper and whisk rapidly and strongly to make a smooth sauce, adding more of the pasta liquid one tablespoon at a time, if necessary.
- Use a strainer to transfer the pasta to the sauce and tongs to coat all the strands.
- Serve immediately with more cheese and pepper.
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