Cacio E Pepe Pasta Recipe

Pastas & Entrees

1. 1

   Boil the pasta

   Fill a large pot with water and bring to a rolling boil. Add 1 teaspoon salt. Drop in the chitarra pasta and cook until just shy of al dente, about 8–9 minutes depending on thickness. Do not overcook; a slight bite is ideal.

2. 2

   Toast the pepper

   While the pasta cooks, warm a wide skillet over medium heat. Add the cracked Tellicherry peppercorns and toast for 1–2 minutes until aromatic. Shake the pan to evenly distribute heat and avoid scorching.

3. 3

   Prepare the cheese emulsion

   In a mixing bowl, whisk the finely grated Pecorino Romano with a small splash of hot pasta water to loosen into a paste. Gradually whisk in more hot water (not boiling) in small additions until you achieve a smooth, creamy emulsion. This will be the base of your sauce.

4. 4

   Reserve pasta water and drain

   Just before the pasta reaches al dente, reserve 240 ml (1 cup) of the starchy cooking water. Drain the pasta promptly and set aside.

5. 5

   Emulsify the sauce with pasta

   Return the hot pasta to the warm skillet (off heat or on very low heat). Begin adding the cheese emulsion in small handfuls, tossing vigorously to create a glossy sauce. As you toss, gradually stream in the reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta. Add the freshly cracked pepper gradually to taste. Keep tossing until the sauce coats the pasta evenly and looks creamy.

6. 6

   Finish with truffle oil

   Off the heat, drizzle the white truffle oil over the pasta. Toss quickly to distribute. Taste and adjust with additional pepper if desired. The dish should be creamy, bright with pepper, and lightly perfumed by the truffle.

7. 7

   Plate and serve

   Divide the pasta among warmed plates. If desired, finish with a few shavings or micro-threads of extra Pecorino Romano and an optional delicate drizzle of extra truffle oil to enhance aroma.