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Prep time
15 minutes
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Cook time
15 minutes
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Serves
8
Author Notes
For as simple as most Cacio e Pepe recipes sound, getting this soul-satisfying dish right - that creamy, salty, peppery sauce - is difficult. After years of watery sauce with clumps of parmesan, we found a trick: leveraging the cold water pasta method. —@withgrace
Ingredients
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64 ounces
cold water
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1 pound
1 pound dry pasta, (bucatini best, but any pasta will do)
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1 tablespoon
1 tablespoon kosher salt
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1 tablespoon
fresh, coarsely ground black pepper, plus more to taste
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2 cups
finely grated Pecorino Romano cheese
Directions
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Combine water, pasta, and salt in a 4 1/2-quart pot, cover and set over medium-high heat to bring to a boil. We use a deep stainless-steel sauté pan.
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When water boils, decrease the heat to maintain a simmer. Remove the lid, stir in the freshly ground black pepper, and cook until the liquid is almost completely absorbed - about 10 minutes. It should be al dente and look just a bit saucier than the pasta you would plate.
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Remove from heat and stir in the grated Pecorino Romano. Keep stirring until the cheese has melted and is fully incorporated into the pasta water.
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Enjoy!
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