Spaghetti Cacio e Pepe

Ingredients · 4 servings

• 400 gSpaghetti, dry
• 160 gPecorino Romano, finely grated
• 2 tspBlack pepper, coarsely crushed
• 1 ½ tspSalt
• 240 mlPasta water, reserved hot

Equipment

stovetop, large pot, skillet, tongs, ladle, grater, mixing bowl, colander, wooden spoon, measuring cup, spoon, serving bowls

Instructions

1. 1
   Prepare Ingredients

   Gather spaghetti, grated Pecorino Romano, crushed black pepper, salt, a large pot, skillet, tongs, ladle, grater, and bowl. · 5 min

   What to look for: All ingredients are measured and the cheese is very fine

2. 2
   Boil Pasta

   Boil spaghetti in well salted water until just shy of al dente, reserving 240 ml starchy pasta water before draining. · 9 min

   What to look for: Spaghetti bends easily but still has a firm center

3. 3
   Toast Pepper

   Toast crushed black pepper in a dry skillet over medium heat until fragrant, then loosen it with 120 ml reserved pasta water. · 2 min

   What to look for: Pepper smells aromatic and the water bubbles lightly

4. 4
   Make Cheese Paste

   Stir grated Pecorino Romano with 120 ml warm pasta water in a bowl until it forms a thick, smooth paste. · 2 min

   What to look for: The cheese mixture is smooth, thick, and free of large clumps

5. 5
   Emulsify Sauce

   Toss drained spaghetti in the pepper water off the heat, then fold in the cheese paste until the sauce turns glossy. · 3 min

   What to look for: Sauce clings in a glossy coating rather than pooling in the pan

6. 6
   Serve Immediately

   Serve the spaghetti at once in warm bowls, coating each portion with the creamy pepper sauce from the pan. · 1 min

   What to look for: Each bowl is glossy, creamy, and speckled with black pepper