Cheese and Pepper Pasta (Cacio e Pepe)

By mirelsonp

Recipe source: Saveur.com

Ingredients

• Kosher salt, to taste
• 1 lb. pasta, preferably tonnarelli or spaghetti
• 4 tbsp. extra-virgin olive oil
• 2 tsp. freshly cracked black pepper, plus more to taste
• 1 cup finely grated Pecorino Romano
• 3/4 cup finely grated Cacio de Roma

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta.

2. Meanwhile, heat oil in a 12" skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle ¾ cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle ¾ cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary.

3. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.