How to Make Authentic Cacio e Pepe Pasta: No Cream, All Flavor

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring a large pot of water to a boil. Add the pasta and cook for two minutes less than the package time.
2. Place a saucepan on a gentle heat and toast a generous layer of freshly cracked black pepper for about two minutes, then turn off the heat.
3. In a small bowl, mix black pepper into the Pecorino Romano.
4. Lift the pasta out with tongs and put it into the saucepan. Keep the pasta water and turn the heat back on.
5. Scoop one cup of pasta water into the saucepan, enough to cover most of the pasta. Cook for two minutes while stirring constantly.
6. Add a little pasta water to the cheese and mix. Gradually add more water until the cheese forms a thick paste.
7. Set the saucepan over the pot of simmering pasta water so the steam helps cook the pasta.
8. Add the pecorino paste to the pasta and toss, adding a little more pasta water to loosen. Toss over the steam to melt the cheese.
9. Plate the pasta, top with the leftover cheese sauce and more black pepper.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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