Spaghetti Alla Cacio E Pepe* Recipe
Fresh cracked pepper, pecorino romano, grana padano crisp, pink peppercorn
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Ingredients
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Pasta
Cheese and Seasoning
For Garnish
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 liters of water to a rolling boil and add 1 tablespoon of salt.
- 2
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Reserve Pasta Water
Before draining the spaghetti, reserve about 1-2 cups of the pasta cooking water.
- 4
Drain the Pasta
Drain the spaghetti in a colander and set aside.
Preparing the Sauce
- 5
Grate the Cheese
Finely grate the Pecorino Romano and Grana Padano cheeses and set aside.
- 6
Toast the Peppercorns
In a dry skillet over medium heat, toast the black pepper and pink peppercorns for 1-2 minutes to release their flavors.
Combining Pasta and Sauce
- 7
Mix Spaghetti with Pepper
In the same pot used for cooking pasta, add the drained spaghetti and the toasted pepper. Toss to coat the spaghetti evenly.
- 8
Create the Sauce
Gradually add the reserved pasta water, a little at a time, while tossing the spaghetti to create a creamy sauce.
- 9
Incorporate Cheese
Add the grated Pecorino Romano and Grana Padano cheeses to the pasta and toss until melted and creamy.
- 10
Adjust Consistency
If the sauce is too thick, add more reserved pasta water until desired consistency is achieved.
Serving
- 11
Plate the Dish
Serve the spaghetti hot, garnished with additional grated cheese, toasted peppercorns, and chopped fresh parsley if desired.
