Cacio e Pepe

Instructions

1. 1

   Toast the Pepper: Place the whole black peppercorns in a mortar and pestle and crush them coarsely (or use a pepper grinder on a coarse setting). Add the crushed pepper to a large, dry skillet over medium heat. Toast for 1-2 minutes until highly fragrant.

2. 2

   Boil the Pasta: Bring a pot of water to a boil. Use about half the water you normally would for pasta, and salt it lightly (Pecorino is very salty). This concentrates the starch in the water, which is essential for the sauce. Add the pasta and cook.

3. 3

   Start the Pepper Broth: When the pasta is about halfway done, carefully ladle 2 ladles of the starchy pasta water into the skillet with the toasted pepper. It will bubble up vigorously. Let it simmer and infuse for 2-3 minutes.

4. 4

   Transfer the Pasta: Using tongs, transfer the pasta (still very *al dente*) directly from the pot into the skillet with the pepper broth. Finish cooking the pasta in the skillet for the last 2-3 minutes, adding a bit more pasta water if it looks dry.

5. 5

   Create the Cheese Paste: In a mixing bowl, combine the finely grated Pecorino Romano with 1 ladle of slightly cooled pasta water. Whisk vigorously until a thick, smooth, lump-free paste forms.

6. 6

   Emulsify: Remove the skillet from the heat entirely. Add the cheese paste to the pasta in the skillet. Toss and stir rapidly and continuously, adding splashes of pasta water as needed, until the cheese melts into a smooth, glossy, creamy sauce that perfectly coats the noodles. Serve immediately on warmed plates.