Cacio e Pepe
Three ingredients, no mercy. The pasta that proves restraint is a technique.
- YieldServes 2
- Total20m
Ingredients
Steps
Boil the pasta in water you would call too salty.
Toast the cracked pepper in a dry pan until it smells like a campfire.
Add a ladle of pasta water to the pepper and swirl to make a dark slurry.
Drag the pasta over while it is still dripping, then take the pan off the heat.
Add the pecorino in three passes, tossing hard between each one until the sauce turns glossy.