Recipes · Main Dishes
Cacio e Pepe (Cheese & Pepper Pasta)
- Serves
- 6
- Meal
- Main courses
- Issue
- May 2014
From the featureHow to Make Pasta
Ingredients
- 4 Tbs. kosher salt
- 4 Tbs. unsalted butter
- 1 1/2 lbs. fresh spaghetti
- 1 cup pasta water
- 2 cups pecorino romano, finely grated
- 3 Tbs. freshly ground black pepper
Method
In a large pot, bring two gallons of water and kosher salt to a rapid boil over high heat.
In a sauté pan, melt (don’t brown) butter over medium heat.
Add pasta to boiling water. When pasta is almost al dente, add it and one-fourth cup of pasta cooking water to the melted butter. Shake the pan over medium heat to reduce the water slightly, about one minute. (The water will become starchy but not too thick. Add a little more pasta water if spaghetti needs to be loosened up.)
Remove the pan from the heat. Add cheese and black pepper. Shake pan and stir well to combine. Plate and serve immediately.
From “How to Make Pasta.”
