Radiatori Recipe

Bring a large pot of water to a rolling boil. Add the kosher salt (about 1 tablespoon) so the water tastes briny. Add the radiatori and cook until just shy of al dente according to package instructions (usually 1–2 minutes less than full time).

Before draining, ladle out 1½ cups of the hot pasta cooking water and set aside. Drain the pasta in a colander and return the drained pasta to the still-warm pot (off the heat).

Toast pepper

While the pasta cooks, warm a large wide sauté pan over medium heat. Add the freshly ground black pepper and toast, stirring or shaking the pan, until very fragrant, about 30–45 seconds. Add the olive oil and butter to the pan; let the butter melt and foamy for about 15 seconds.

Form emulsion

Add ½ cup of the reserved pasta water to the pepper-butter mixture and bring to a gentle simmer. Remove the pan from the heat. Gradually whisk in about 1 cup of the grated Pecorino Romano a little at a time to form a smooth, creamy emulsion. If the mixture is too thick or breaks, whisk in up to another ½–1 cup of the reserved pasta water a few tablespoons at a time until silky and saucy.

Combine pasta and sauce

Add the drained radiatori to the pan with the sauce (or pour the sauce into the pot with the pasta). Toss vigorously with tongs or two spoons to coat the pasta and allow the sauce to cling in the radiators' grooves. If sauce seems dry or clumpy, add more reserved pasta water, 1–2 tablespoons at a time, until the sauce is glossy and evenly coats the pasta.

Taste and adjust seasoning with fine-grain salt if needed (Pecorino is salty, so do this sparingly). If desired, add a little more black pepper for brightness.

Transfer the cacio e pepe radiatori to warmed bowls. Sprinkle with extra grated Pecorino and an additional crack of black pepper to serve. Serve immediately.