Cacio e Pepe Recipe
Cacio e Pepe
Authentic Italian Cheese and Pepper Pasta
Submitted By: Taz

Ingredients:

1 lb Dried Tonnarelli OR Spaghetti alla Chitarra OR Spaghetti
2 tsp Fresh Ground Black Pepper
3 Tbs Unsalted Butter
2 Cups Pecorino Romano Cheese - finely grated
16 Cups (4 quarts / 1 Gallon) Water 
1 ½ Tbs Kosher Salt


Preparation:
  1. Bring the water to a boil in a large pot over high heat
  2. Once a boil has been achieved, add the salt and stir until fully dissolved
  3. Add the pasta and allow to cook 2 minutes less than package directions (6-9 minutes) until slightly 'harder' than al dente
  4. When your pasta is about 3 minutes from being ready, place a large skillet over high heat and add the pepper - Allow to roast until very fragrant (apx 30 seconds)
  5. Add about half a ladle (4 oz.) of the pasta water to the skillet and continue to cook (stirring constantly) until most of the water is evaporated (apx 30-45 seconds)
  6. Add another half a ladle (4 oz.) of the pasta water, the butter, and the grated cheese - Stir vigorously until creamy (add a bit more pasta water as necessary) - Take off the heat while you drain your pasta
  7. By this point, your pasta should be cooked to slightly 'harder' than al dente -Transfer a couple of ladles of the pasta water to a small bowl and drain your pasta
  8. Return the pepper/cheese sauce to the heat and add the drained pasta - Gently stir and toss until thoroughly combined and sauce has slightly thickened (add a bit of the reserved pasta water as necessary) - NOTE: Sauce should be creamy in consistency NOT watery and NOT 'dry' - make sure that everything stays relatively hot during the last steps or the sauce will 'seize' if the cheese gets too cool
  9. Transfer to serving plate(s) and garnish with a bit of extra grated or shaved pecorino romano and a grind of pepper - Serve hot as part of any Italian meal
* You can obviously use fresh pasta for this (or any) pasta dish if you desire but I find that the extra
   cooking time needed for dried pasta (along with its long shelf life making it easy to keep on hand)
   makes meal preparation a little easier simply because the extra time without having to 'watch the pot'
   gives a little 'wiggle room' to accomplish other tasks that may be required to bring the meal to the table

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