Directions
- 1Start boiling salted pasta in a nice wide shallow pan with not too much water to ensure it gets starchy.
- 2Spread the pasta out in a fan pattern and keep it moving to prevent sticking.
- 3Toast peppercorns in a little bit of butter in a separate pan on very low heat; do not brown the butter or burn the peppercorns.
- 4Grate Pecorino Romano and Parmesan Reggiano while the peppercorns are toasting.
- 5Add the grated cheese to a blender jar.
- 6Once the pasta is al dente (test by tasting), toss it directly into the pan with the butter and toasted peppercorns.
- 7While the blender is running, slowly stream in pasta cooking water with the cheese until a thick, creamy sauce is formed.
- 8Combine the creamy cheese sauce with the pasta and peppercorns.
- 9Serve the pasta using tongs, twisting it for presentation, and grate a little more cheese and pepper on top.
Ingredients
- Pecorino Romano
- Parmesan Reggiano
- butter
- peppercorns
- pasta
- pasta cooking water
Equipment
wide shallow panblendertongs
Tips
- Use a nice wide shallow pan for cooking pasta with not too much water to get starchy water.
- Toast peppercorns in butter to stabilize the emulsion and round out sharp edges.
- Grate Pecorino Romano for sharpness and Parmesan Reggiano to round out the flavor.
- Use a generous amount of pepper.
- When blending the sauce, slowly stream in pasta cooking water until a nice thick sauce is achieved.
- To serve pasta, use tongs and twist it for personality.
- If the cacio e pepe becomes gloppy after sitting, a splash of hot pasta cooking water will revive it.
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