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Ingredients
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Pasta & Water
Sauce & Finishing
Method
Pasta & Water
- 1
Bring water to boil
Pour 6 quarts (about 6 L) of water into a large pot and bring to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.
- 2
Cook spaghetti
Add 12 oz spaghetti to the boiling, salted water and cook until just shy of al dente (about 8–9 minutes for most dried spaghetti; check package and taste at 7 minutes). Stir occasionally to prevent sticking.
- 3
Reserve pasta water and drain
Before draining, scoop out and reserve 1½ cups of the hot pasta cooking water. Drain the spaghetti well in a colander and return the pasta to the pot off the heat.
Sauce & Finishing
- 4
Toast and grind pepper
While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons freshly cracked black pepper and toast, stirring, about 30–45 seconds until fragrant. Remove from heat. If you prefer a finer grind, pulse once or twice in a spice grinder or mortar and pestle (optional).
- 5
Make the cheese emulsion (cacio e pepe technique)
In a medium mixing bowl, combine 1½ cups finely grated Pecorino Romano and 1 tablespoon unsalted butter (optional). Add ½ cup of the reserved hot pasta water and whisk briskly to form a smooth, thick paste/emulsion. The water should be hot to help melt the cheese but not boiling.
- 6
- 7
Finish sauce on low heat
Lower heat to very low. Add the cheese-water emulsion to the pasta and begin tossing or stirring vigorously. Gradually add up to 1 cup more of the reserved pasta water, a few tablespoons at a time, while tossing until the sauce becomes a glossy, clingy coating on the spaghetti. Use only as much water as needed to reach a creamy consistency; you may not need the full 1½ cups reserved. If mixture seems too thick or clumpy, add a splash more hot pasta water and continue tossing to emulsify.
- 8
Adjust seasoning and serve
Taste and add more freshly ground black pepper if desired. If you want it silkier, fold in the optional 1 tablespoon butter now until melted and incorporated. Transfer to warm bowls, sprinkle with an extra ¼ cup grated Pecorino and additional black pepper to taste, and serve immediately.
