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

Steps

1. Bring well salted water to a boil. Cook pasta 7 minutes.
2. 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.
3. 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.