Cacio e Pepe
Three ingredients, infinite technique — glossy pecorino and cracked pepper.
- spaghetti12 oz
- pecorino romano, grated1½ cup
- black pepper, cracked2 tsp
- kosher salt1 tsp
- 1
Boil the pasta in well-salted water; reserve a mug of starchy water.
- 2
Toast the cracked pepper in a wide pan until fragrant.
- 3
Off heat, whisk the pecorino with splashes of pasta water into a cream.
- 4
Toss the pasta with the sauce, loosening with water until glossy.
A sturdy prep anchor. Keep it slightly undercooked, cool it fast, and it rewarms clean all week. Add a fresh finisher when you eat it.
Home: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
On the go: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
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Cook it with a chef at your shoulder.
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