Classic Roman Cacio e Pepe

• •1 lb spaghetti, tonnarelli, or spaghettoni (bronze-die cut preferred)
• •2 cup Pecorino Romano DOP, very finely grated on a microplane
• •1.5 tablespoon whole black peppercorns, coarsely crushed
• •1 tablespoon kosher salt for pasta water

Instructions

1. 1

   Bring a pot with about 3 to 4 quarts of water to a boil—using less water than usual to yield concentrated, starchy pasta water. Add kosher salt sparingly, keeping in mind Pecorino Romano is naturally very salty.

2. 2

   Add the pasta to the boiling water and cook, stirring occasionally, until 2 to 3 minutes shy of al dente.

3. 3

   While the pasta cooks, place a large wide skillet or sauté pan over medium-low heat. Add the coarsely crushed black peppercorns and dry-toast until fragrant and popping, about 1 to 2 minutes.

4. 4

   Ladle about 1/2 cup of the boiling pasta water into the skillet with the pepper. It will sizzle vigorously and create an aromatic peppery broth. Turn heat to low.

5. 5

   In a medium heat-proof bowl, add 1.5 cups of the finely grated Pecorino Romano. Gradually whisk in 1/3 to 1/2 cup of warm pasta water, whisking vigorously until a thick, smooth, paste-like cheese cream (crema) forms without lumps. Set aside.

6. 6

   Using tongs, transfer the undercooked pasta directly into the skillet with the toasted pepper broth. Toss continuously over medium heat for 1 to 2 minutes, allowing the pasta to finish cooking and release starch directly into the broth.

7. 7

   Remove the skillet completely from the heat source. Let the pan rest off the heat for 15 to 20 seconds so the temperature drops below 145°F (63°C) to prevent the cheese proteins from seizing.

8. 8

   Pour the Pecorino cheese paste over the pasta. Toss and stir vigorously and continuously, adding an extra splash of starchy pasta water if needed, until a luscious, creamy, glossy sauce fully coats every strand.

9. 9

   Divide immediately among warm pasta bowls. Garnish with the remaining grated Pecorino Romano and an extra dusting of freshly cracked black pepper.

Chef's Tips

• 💡Grate the cheese as finely as possible (ideally using a microplane) so it melts instantly into an emulsion rather than clumping into stringy masses.
• 💡Temperature is critical: never add the cheese paste over direct heat, as Pecorino proteins denature and separate into rubbery clumps at temperatures above 145°F (63°C).
• 💡Bronze-die extruded pasta (trafilata al bronzo) releases significantly more surface starch into the cooking water, which is the key emulsifying agent that binds the cheese and water into a smooth sauce.