Spaghetti Cacio e Pepe
A traditional Italian staple originating from the Lazio region around Rome. Naturally vegetarian, this dish relies on high-quality ingredients to create a deeply satisfying meal. It pairs perfectly with a crisp green salad and a glass of dry Italian white wine for a light dinner. The flavor profile is defined by its savory cheese cream and the sharp, pungent bite of freshly toasted black peppercorns.
Ingredients
Main Ingredients
Method
Preparation and Toasting
Boil a large pot filled with half the usual amount of water to ensure a high starch concentration, then salt moderately and submerge the spaghetti.
Crush the whole black peppercorns coarsely using a meat mallet or a loose pepper mill.
Toast the crushed pepper in a large non-stick pan over low heat, stirring continuously, then deglaze with two ladles of the boiling pasta water.
Finishing the Pasta and Sauce
Drain the spaghetti 2 to 3 minutes before the package instructions indicate, transferring them into the pan with the pepper while reserving the cooking water.
Finish cooking the pasta directly in the pan by tossing continuously and adding hot cooking water as needed once the pan runs dry.
Prepare the cheese paste while the pasta finishes by vigorously whisking most of the grated Pecorino Romano with a ladle of hot cooking water in a bowl.
Remove the pan from the heat, incorporate the Pecorino paste, and toss rapidly to create a smooth, lump-free cream. Plate immediately and garnish with the remaining cheese and extra pepper.
Chef's Notes
Best served immediately. Storage is not recommended.