Entree: Holy See (Vatican City State) – Cacio e pepe (Cheese and pepper)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 12 oz (340 g) tonnarelli or spaghetti
- 1 cup (100 g) Pecorino Romano, finely grated
- 2 tbsp (16 g) whole black peppercorns, coarsely cracked
- 1–1 1/2 cups (240–360 ml) reserved pasta cooking water (hot)
- 1 tbsp (18 g) kosher salt for the pasta water

Instructions

1. Bring a large pot of water to a rolling boil, add 1 tbsp (18 g) kosher salt, then add the pasta and cook until just shy of al dente (about 1–2 minutes less than package directions), reserving 1–1 1/2 cups (240–360 ml) of the starchy cooking water before draining.
2. While the pasta cooks, heat a large wide skillet over medium heat, add the coarsely cracked black peppercorns and toast for 1–2 minutes until fragrant and slightly darkened; remove from heat briefly to prevent burning.
3. Add about 1/2 cup (120 ml) of the reserved hot pasta water to the skillet with the toasted pepper and return to low heat to bloom the pepper for 30 seconds.
4. In a medium bowl, combine the finely grated Pecorino Romano with roughly 1/4 cup (60 ml) of the reserved hot water and whisk to form a smooth, thick paste (this prevents clumping when added to the pasta).
5. Add the drained pasta to the skillet with the pepper and toss to coat, then remove the skillet from heat and add the cheese paste; toss vigorously, adding more reserved water a few tablespoons at a time until a glossy, creamy emulsion coats the pasta evenly (you may need 1/2–1 cup / 120–240 ml more).
6. Adjust seasoning if needed (Pecorino is salty, so taste before adding salt), plate immediately, and finish with an extra dusting of Pecorino and a light crack of black pepper.