CACIO
E PEPE.

Only three ingredients but requires technique. Cheese, pepper, and pasta water do everything.

At a Glance

Ingredients

• spaghetti or tonnarelli 100g
• Pecorino Romano, finely grated 50g
• Parmigiano-Reggiano, finely grated 20g
• coarsely cracked black pepper 1.5 tsp

Method

1. 01

   Toast pepper

   Toast 1.5 teaspoons of cracked pepper in a dry pan until fragrant. Boil 100g of pasta in salted water until 2 minutes before done, saving a cup of water.

2. 02

   Make sauce

   Transfer pasta to the pepper pan over medium heat, adding pasta water gradually. Remove from heat, add 50g of pecorino and 20g of parmesan, and toss vigorously until emulsified into a silky sauce.