Cacio e Pepe

20 min italian serves 4

pastaromanweeknightemulsion

Ingredients

350 g spaghetti, bucatini, or tonnarelli (12 oz; traditional Roman shapes)
220 g finely grated Pecorino Romano DOP (about 2 cups) — grate it yourself from the block
6–8 g whole black peppercorns (1–1½ tbsp), freshly ground, plus more to taste
~1¾ liters water (7½ cups; use less water than usual to concentrate the starch)
½ tbsp coarse salt (very little — Pecorino is naturally salty)

Finely grate the Pecorino Romano and set aside in a bowl.
Grind the peppercorns coarsely — not to a powder. Use a mortar and pestle or a coarse pepper grinder.
Toast the ground pepper in a large skillet over medium heat, stirring, 2–3 minutes, until fragrant. Set aside.
Boil the water with just ½ tbsp coarse salt. Keep the water amount low as specified — the concentrated starch is what makes the sauce work.
Add the pasta and cook about 5 minutes.
Meanwhile, add 1 cup of the starchy pasta water to the toasted pepper in the skillet and set heat to low.
Transfer the pasta to the skillet to finish cooking, adding another ½ cup pasta water as needed. Save plenty of cooking water.
Make the Pecorino cream: pour 1 cup of the hot starchy water over the grated Pecorino and stir quickly to a ricotta-like consistency.
Once the pasta is cooked, turn off the heat completely and wait about 30 seconds (a too-hot pan seizes the cheese). Add the Pecorino cream a little at a time, tossing to coat evenly.
Finish with more grated Pecorino and pepper. Serve immediately and very hot.