Cacio e pepe literally translates to “
cheese and pepper.” These two ingredients are usually thought of as small components to a dish but in this pasta recipe, they take center stage. Because black pepper is used so often by cooks, we think people often fail to see how much of an incredible primary seasoning it can be. The fruity bite of freshly ground pepper is complex, earthy, sweet, and spicy all at once. Making this pasta (and toasting the pepper) is the perfect way to show off that flavor.
Pasta water is your best friend:
Remember the days when we used to overcook pasta, mindlessly drain it, and maybe even rinse it with cold water? Now, it’s fairly common knowledge to do just the opposite. Cook your pasta—we’d recommend spaghetti, bucatini, or another long, thin noodle—until al dente in rapidly boiling, salted water. Go about 3 minutes less than what the package cooking time recommends. Then, right before you’re ready to drain, dip a liquid measuring cup in there and grab some of that beautifully starchy, salty water. This magical stuff is the backbone of this dish and will make your sauce smooth, glossy, and emulsified.
Ingredients
- Kosher salt
- 8 oz.linguine or spaghetti
- 1 tbsp.extra-virgin olive oil
- 2 tbsp.unsalted butter, divided
- Coarsely ground black pepper
- 3/4 c.finely grated Parmesan, plus more for serving
- 3/4 c.finely grated pecorino, plus more for serving
Directions
-
- Step 1
In a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 3 minutes less than package directions. Reserve 2/3 cup pasta water before draining.
- Step 2In a large skillet over medium heat, heat oil and 1 tablespoon butter until butter is melted. Add a generous amount of pepper and toast, stirring frequently, until fragrant, about 1 minute.
- Step 3Add 1/2 cup reserved pasta water and bring to simmer. Whisk in remaining 1 tablespoon butter. Using tongs, add pasta, tossing into butter mixture.
- Step 4Remove skillet from heat. Gradually add Parmesan and pecorino and toss constantly until cheese is melty. (If sauce is too thick or clumping, loosen with more pasta water.)
- Step 5Divide pasta between bowls. Top with more Parmesan and pecorino.
- Step 1
