Cacio e Pepe

Name: Cacio e Pepe
Total time: 20 min
Ingredients: Salt; 1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish; 1 cup finely grated Parmigiano-Reggiano; 1 tablespoon ground black pepper, plus more for finishing the dish; 3/4 pound tonnarelli or other long pasta like linguine or spaghetti; Good olive oil

4.0

(3.9k)

cooking.nytimes.com

Your recipes

Total: 20 minutes

Servings: 4

Author : Mark Bittman

parmigiano reggiano pasta pecorino romano

Ingredients

Remove All · Remove Spices · Remove Staples

Salt1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish1 cup finely grated Parmigiano-Reggiano1 tablespoon ground black pepper, plus more for finishing the dish3/4 pound tonnarelli or other long pasta like linguine or spaghettiGood olive oil

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.

Step 2

Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.

Step 3

Plate and dust each dish with additional pecorino and pepper. Serve immediately.