Description
A simple yet luxurious Roman pasta dish made with just Pecorino Romano, black peppercorns, and pasta. This recipe uses a specific emulsion technique to create a silky, creamy sauce without clumps or grease.
Ingredients
Scale
- 8 oz spaghetti or tonnarelli
- 1 cup finely grated Pecorino Romano cheese
- 1–2 teaspoons whole black peppercorns (coarsely crushed)
- Salt for pasta water
- 1 cup starchy pasta water (reserved)
- 1 tablespoon olive oil (optional, for toasting pepper)
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous amount of salt (about 1 tablespoon).
- While water heats, crush black peppercorns in a mortar and pestle to a coarse grind.
- In a wide, heavy-bottomed skillet, heat olive oil over medium-low heat. Add crushed peppercorns and toast for 1-2 minutes until fragrant. Remove from heat if it gets too hot.
- Add pasta to boiling water and cook for 1-2 minutes less than package directions. Reserve at least one cup of starchy pasta water before draining.
- In a medium bowl, combine grated Pecorino Romano, toasted peppercorns, and a splash of hot pasta water. Whisk into a thick paste.
- Transfer hot pasta directly to the skillet with the pepper. Add a ladleful of hot pasta water and toss vigorously over low heat for 30 seconds.
- Remove skillet from heat entirely. Add the cheese-pepper paste to the pasta. Toss and stir continuously, adding more pasta water a splash at a time, until the cheese melts into a glossy, creamy sauce.
- Serve immediately, topped with extra cheese and pepper.
Notes
The key to success is temperature control. Always remove the pan from the heat before adding the cheese to prevent it from seizing or becoming greasy. Use residual heat to melt the cheese gently. If the sauce is too thick, add more warm pasta water. If it is too greasy, the pan was likely too hot or cheese was added too quickly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2
- Sodium: 1200
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 75
- Fiber: 3
- Protein: 22
Keywords: cacio e pepe, italian pasta, easy dinner, 3 ingredient recipe, roman cuisine, vegetarian pasta, comfort food