Ingredients
Method
- Bring a generous pot of well-salted water to a rolling boil, then cook the spaghetti until perfectly al dente. Just before draining, reserve approximately 240ml of the cooking water — this will form the foundation of your sauce.
- In a wide pan set over medium heat, gently toast the freshly ground black pepper for a minute or so, allowing its aroma to bloom and deepen.
- Transfer the hot spaghetti directly into the pan, tossing so each strand becomes lightly coated in the pepper’s warmth. Remove the pan from the heat, then begin to add a little of the reserved pasta water along with a portion of the finely grated Pecorino Romano. Toss with confidence and energy, encouraging the cheese and water to emulsify into a smooth, glossy sauce that clings beautifully to the pasta.
- Continue to adjust with small additions of cheese and water until the texture is luxuriously silky and perfectly balanced. Serve at once, finished with an extra flourish of Pecorino and a final crack of black pepper, if desired.
Notes
While Cacio e Pepe is celebrated for its purity, there is room for gentle interpretation should you wish to make it your own. Pecorino Romano may be softened with the nutty elegance of Parmigiano-Reggiano, lending a more rounded finish to the sauce.
For those inclined toward subtle embellishment, a whisper of garlic, a touch of crushed red pepper, or a scattering of delicately sautéed mushrooms can introduce new layers of depth — though always with a mindful hand, so as not to overshadow the dish’s quiet, timeless simplicity.
