Cacio e Pepe

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 1/3 cups

Fresh Pasta

Tagliolini or Spaghetti Chitarra

2 1/2 cups

Pecorino Romano Cheese

to taste

Ground Black Pepper

as needed

Extra-Virgin Olive Oil

to taste

Salt

20 3/4 cups

Water

Cooking Instructions

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Step 1

Boil the Water (20 3/4 cups) on the stove in a large pot.

Step 2

Add 2/3 of the Pecorino Romano Cheese (1 2/3 cups) to a bowl, along with 2 tablespoons of hot water and a generous splash of Extra-Virgin Olive Oil (as needed) . Stir well using a whisk or a spatula.

Step 3

Once the mix has thickened, add another 2 tablespoons of hot water. Mix it again and sprinkle some Salt (to taste) and Ground Black Pepper (to taste) .

Step 4

Add the Fresh Pasta (2 1/3 cups) to the boiling water and cook until it is al dente.

Step 5

While the pasta is cooking, add one more tablespoon of hot pasta water pot to the creamy mixture and whisk it through so it becomes smoother and creamier.

Step 6

Strain the pasta and add it to the bowl. Add the rest of the Pecorino Romano Cheese (3/4 cup) , a generous sprinkle of pepper, a small drizzle of extra virgin olive oil and finally, just a touch of water. Mix it really well so the cream covers each strand of pasta.

Step 7

Using a ladle, roll some spaghetti around a fork and serve with additional Pecorino Romano and Pepper. Enjoy!