Cacio e Pepe, which literally translated means cheese and pepper –  is one of my favorite pasta dishes that I ate (almost daily) on my recent Italian summer holiday. Made with only four ingredients: Pecorino Romano cheese, black pepper, salt and water – you would think that this is one of the easiest recipes to make at home, right? Think again.  The trick to getting the sauce silky smooth without a trace of lumps lies in the ratio of cooking liquid to pasta. What you’re after is a VERY starchy water – a lot more starch-heavy than what is typically required to boil pasta.  It’s that water combined with the salty pecorino romano that’s going to transform your cacao e pepe into the most decadently exquisite pasta you’ll ever sink your teeth into.

I used pici pasta here, which is typical of Cacio e Pepe found in Italy, but feel free to substitute any thick spaghetti or bucatini in this recipe. Once the pasta is smothered with the sauce, serve it immediately

Cacio e Pepe – Serves 4 to 6

Ingredients:

• 200 grams pecorino Romano cheese, grated using a microplane
• 350 grams pici, spagettoni, or bucatini pasta (or any thick spaghetti)
• 1 to 2 tablespoons whole black peppercorns
• 8 cups water for boiling the pasta (use half the quantity of water typically used to boil pasta – we’re aiming for starchy water to thicken the sauce)
• 3/4 tablespoon sea salt

Instructions:

1. Bring water to a boil in a medium-sized pot. Once boiling, add salt to the pasta water, then introduce the pasta. Cook the pasta until it’s very al dente, about two to three minutes less than usual.
2. While the pasta is cooking, heat a dry frying pan over medium heat. Toast the whole peppercorns gently for around two minutes until they start releasing a fragrant aroma, careful not to burn! Remove from heat and coarsely grind the peppercorns using a mortar and pestle. Alternatively, you can use a pepper mill.
3. Return the ground pepper to the pan and reheat it. Pour a ladle full of the pasta water into the pan and let the mixture simmer.
4. Meanwhile, place the pecorino in a blender. Add half a ladle of hot pasta water. Ensure the blender is well-covered to prevent spillage (and an accidental burn), and blend the water and cheese on medium speed until a thick paste forms. Adjust the consistency by adding more pasta water if needed. You can mix the cheese and water in a bowl using a fork if you don’t have a blender.
5. When the pasta is nearly done (about two to three minutes less than the desired doneness), carefully remove it in batches with tongs and place it into the pepper and water mixture. Preserve the liquid as you transfer. Add another ladle of pasta water to the pan. Mix everything together in an “s” pattern to continue cooking the pasta.
6. If pasta starts drying out, add more pasta water and continue mixing. Do this for about two minutes until the pasta is cooked and perfectly al dente.
7. Turn off the heat and incorporate the pecorino paste into the pasta. Aim for a silky, smooth cheese-coated pasta free of lumps. Keep mixing, adding more pasta water if necessary, until you’re left with a creamy and luscious Cacio e Pepe.
8. Garnish with an extra sprinkle of pepper, and additional pecorino Romano cheese (and if desired, extra Parmesan cheese. Although it’s not a traditional addition to this dish, I really like it)
9. Serve immediately and devour while piping hot!

Buon Appetito!

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