Pasta
Cacio e Pepe, My Way
Three ingredients, one skillet, endless comfort. The trick is temperature — and a lot of freshly cracked pepper.
- Time
- 20 min
- Servings
- Serves 2
- Difficulty
- Medium
Watch me make it
Ingredients
AI scale2servings
Original: Serves 2- 200g tonnarelli or spaghetti
- 100g Pecorino Romano, finely grated
- 2 tsp black peppercorns, freshly cracked
- Sea salt
Method
- 1
Boil pasta in lightly salted water until 1 minute shy of al dente. Reserve 2 cups pasta water.
- 2
Toast cracked pepper in a wide skillet until fragrant, about 30 seconds.
- 3
Add a ladle of pasta water to the skillet, then the pasta, and toss.
- 4
Off the heat, add pecorino a handful at a time, tossing with more starchy water to form a glossy sauce.
- 5
Plate, more pepper on top. Eat standing up.
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