'cacio e pepe', spelt flour, miso butter, zanzibar peppercorns

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons coarse kosher salt when boiling. Add 12 oz spelt-spaghetti and cook until just shy of al dente—about 1–2 minutes less than package instructions (typically 7–9 minutes for spelt spaghetti). Stir occasionally to prevent sticking.

Reserve 1 cup of the starchy cooking water before draining. Use a heatproof measuring cup or ladle to remove the water. Do not fully drain the pasta: drain quickly in a colander and transfer spaghetti to the sauce pan/wok while still slightly wet.

While the pasta water heats or during the last 4–5 minutes of pasta cooking, heat a small dry skillet over medium heat. Add 2 tablespoons Zanzibar peppercorns and toast, shaking the pan, for 60–90 seconds until aromatic (do not burn). Transfer to a mortar and pestle or spice grinder and crush to a coarse grind — aim for a mix of cracked and fine bits to release aroma and texture. Set aside.

Toast & Grind Pepper

In a small saucepan over low heat, melt 4 tablespoons unsalted butter with 1 tablespoon white miso, stirring until the miso fully dissolves into the butter and you have a smooth miso butter. Add 1 teaspoon neutral oil to slightly raise the smoke point and keep the mixture supple. Keep warm but do not let it brown.

Combine 1.5 cups finely grated Pecorino Romano and 0.5 cup finely grated Parmigiano-Reggiano in a medium bowl. To prevent clumping, grate cheeses finely and mix well. Add a ladle (about 1/4 cup) of the reserved hot pasta water to the cheese and whisk to create a smooth, slightly thick paste — this helps the cheese emulsify without clumping.

Place the drained, slightly wet spaghetti back into the (still-warm) pot or into a wide sauté pan set over low heat. Pour the warm miso butter over the pasta and toss to coat. Add the coarse-crushed Zanzibar pepper (reserve about 1/2 teaspoon for finish) and toss again to distribute.

Remove pan from direct heat. Add the cheese-and-water paste to the pasta in two additions: first add half and toss vigorously with tongs or two forks while gradually streaming in about 1/2 cup reserved pasta water to loosen. The goal is a silky, glossy sauce that clings to each strand. If the sauce is too thick, add additional tablespoons of hot pasta water until desired creaminess is achieved. Add remaining cheese and toss again to incorporate into a smooth emulsion.

Taste for seasoning and add fine sea salt sparingly if needed (Pecorino and miso are salty). Plate the pasta into warmed bowls.

Finish each portion with a final grind of the toasted Zanzibar peppercorns (reserve from earlier) and sprinkle with 1/4 cup extra grated Pecorino or Parmigiano. Add optional chopped herbs (1 tablespoon total) for a fresh note.

Serve immediately while the emulsion is warm and glossy.

spaghetti (preferably made with spelt flour)

water for boiling

coarse kosher salt (for pasta water)

Pecorino Romano, finely grated

Parmigiano-Reggiano, finely grated

reserved pasta cooking water

unsalted butter

white miso (shiro miso)

neutral oil (grapeseed or light olive oil)

Zanzibar black peppercorns (or high-quality whole black pepper)

fine sea salt (for finishing, to taste)

extra grated Pecorino or Parmigiano for serving

mild fresh herb (optional: chives or parsley), finely chopped

SPAGHETTI

Make SPAGHETTI Recipe in just 30m. 'cacio e pepe', spelt flour, miso butter, zanzibar peppercorns

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