Back to 6 servings 2 tsp kosher salt 1 lb spaghetti, tonnarelli or bucatini pasta 4 oz Pecorino Romano cheese, finely grated 1 tbsp whole peppercorns
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1 Step 1: Fill a large pot with just enough water to submerge the pasta; use less water than usual so it becomes extra starchy as the pasta cooks.2 Step 2: Add the pasta to the boiling water, reduce heat to medium-high, and cook according to package instructions until al dente.3 Step 3: While the pasta cooks, grate the cheese finely with a microplane or the small star holes of a box grater; you should have about 3 cups of very fluffy cheese.4 Step 4: In a small skillet over medium-high heat, toast the peppercorns, stirring occasionally, until they release their aroma; cool slightly, then grind in a mortar or spice grinder to a mostly coarse grind with some finer specks and no large pieces.5 Step 5: When the pasta is done, set a colander over a bowl and drain, reserving 1 1/2 cups of the boiling pasta water in a heat-proof measuring cup or bowl.6 Step 6: Work quickly: return the pasta to the cooking pot, add 1/3 cup of the reserved pasta water, and set the pot on the stove without turning on the heat.7 Step 7: Sprinkle about 1/3 of the cheese, 2 teaspoons of the ground pepper, and a splash of reserved water over the pasta; stir vigorously with tongs or a pasta spork to combine.8 Step 8: Add another splash of reserved water and another 1/3 of the cheese; continue stirring to coat the noodles evenly; the sauce should look smooth and creamy, add more water splash by splash if needed to loosen.9 Step 9: Transfer the pasta to individual bowls, top each with a spoonful of the reserved pecorino and a pinch of pepper, and serve.getsaucepan.com/r/35e404f6-c370-4f72-afb6-fd2eba71ba90 · Original: https://www.themediterraneandish.com/cacio-e-pepe/
