Classic Cacio e Pepe

• 1 1/2 teaspoons whole black peppercorns (do not use pre-ground or finely ground black pepper)
• Kosher salt
• 1 pound dry spaghetti or bucatini
• 4 ounces Pecorino Romano cheese

Directions:

1. Bring a large pot of water to a boil over medium-high heat. Add a pinch of kosher salt.
2. Toast the whole black peppercorns in a large skillet over medium heat until fragrant, about 3 minutes. Coarsely crush the toasted peppercorns using a mortar and pestle or a heavy pan.
3. Cook spaghetti or bucatini in the boiling water until al dente, about 8 to 10 minutes.
4. Transfer 1/2 cup of pasta water to the skillet with crushed peppercorns and bring to a simmer.
5. Using tongs, transfer the pasta directly from the pot to the skillet, mixing to coat the pasta in the peppery sauce.
6. In a separate bowl, gradually mix the remaining hot pasta water into the grated Pecorino Romano cheese to form a creamy sauce.
7. Toss the spaghetti in the skillet with the cheese sauce, adding more pasta water if needed, until the pasta is creamy and coated.
8. Serve immediately, seasoning with additional kosher salt if needed.

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 510 kcal
Servings: 4

Cacio e Pepe is a classic Roman pasta dish that celebrates the simplicity of good ingredients. Enjoy the bold flavors of Pecorino Romano and black pepper in this quick and satisfying recipe.