Classic Italian Pasta with Pecorino and Pepper
There might not be a simpler dish than this. It’s easy, fast, and one of the most delicious dinners I know of. It’s a little indulgent, but the ease of it makes it great for Monday or Saturday all at once. It’s a great meal for company, given it takes only minutes to pull together. It’s also perfect for Tuesday when you are starving and haven’t gone to the store, as the ingredients are typically on hand.
A huge tip for the best flavor is making sure to bloom the pepper in the melted butter before tossing everything together. And you MUST use freshly cracked pepper – it makes all the difference. Same goes for the cheese – the best way to do this is buy a block of pecorino (or parmesan) and grate it in the food processor. It take seconds and makes the best texture in this dish.
Cacio e Pepe
Ingredients
- 1 lb. dried pasta - I prefer spaghetti or linguini
- 4 - 5 Tbsp butter
- 2 tsp freshly crushed black pepper
- 1 cup grated pecorino or parmesan cheese plus more for topping
Instructions
- Bring a large pot of heavily salted water to boil. Cook the spaghetti (or whatever pasta you plan to use) according to package directions, less one minute. Reserve 1 cup of pasta water before draining.
- Meanwhile, when the pasta is close to done, heat a large saute pan over medium heat. Melt 3 Tbsp of the butter in the pan and toast the crushed pepper in the fat. Cook only for one minute, then add the cooked (drained) pasta directly to the pan and toss to coat with the butter and pepper. Toss in the full cup of grated cheese, continuing to stir and use the reserved pasta water to reach a desired silkiness with the sauce - I tend to use 1/2 to 3/4 cup.
- Top with extra fresh pepper and grated pecorino - enjoy!
Notes
