Cacio e Pepe (Cheese and Black Pepper)
Description
Cacio e Pepe is a pasta dish from the Roman cuisine. It means cheese and pepper in Italian. It's a simple dish to make and only has a few ingredients. The secret to make this creamy dish is to use the hot pasta cooking water to help melt the cheese and b
Ingredients
10 qt. water
salt
3 oz. linguine pasta, dried
1 T. freshly ground coarse black pepper
olive oil
4 T. Pecorino cheese, finely grated
reserved hot pasta water
Directions
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Bring well salted water to a boil. Cook pasta 7 minutes.
While the pasta is cooking, toast the black pepper in oil in a large sauté pan until fragrant. Ladle 4 oz. of the hot pasta water to stop the cooking. Keep the heat off until the pasta is done.
Once the pasta is cooked, drain (reserving some) and add pasta to the sauté pan. Turn the heat on medium high and slowly sprinkle in the Pecorino cheese.
Continuously toss pasta while adding the cheese to emulsify. Once all the cheese is added, adjust sauce with some more pasta water so it's not too thick.
Serve immediately. Garnish with some freshly grated cheese and a few cracks of pepper.
1 serving.