Creamy Pecorino Pepper Pasta — Cacio e Pepe Romana
The Roman trattoria classic of tonnarelli or spaghetti tossed with finely grated pecorino romano, cracked black pepper, and a careful emulsion of pasta water that creates the signature creamy sauce without a drop of cream or butter.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely grate 160g pecorino romano on the finest grater available. Coarsely crack 2 tbsp whole black peppercorns with a heavy knife or pestle. Measure 200g tonnarelli or spaghetti and have 400ml pasta water ready for reserve.
Boil
Bring a pot of water to boil with 1 tsp salt. Cook pasta 8 minutes until just under al dente per packet timing. Reserve 400ml pasta water before draining.
Toast
Heat 2 tbsp olive oil in a wide pan over medium heat 30 seconds. Add cracked black pepper and toast 90 seconds until fragrant and aromatic.
Build 1
Spread finely grated pecorino in a wide bowl. Add 120ml hot pasta water and stir vigorously with a fork until smooth, thick paste forms like creamy yogurt. Add more water 1 tbsp at a time if it clumps.
Build 2
Add drained pasta to the pepper pan with 1/4 cup pasta water. Toss vigorously over low heat 30 seconds. Remove pan from heat. Pour pecorino paste in and toss vigorously 60 seconds with tongs, adding pasta water 1 tbsp at a time until silky and glossy.
Plate
Divide between two warm wide bowls. Scatter 10g finishing pecorino and 1/4 tsp cracked pepper over each. Serve immediately while the sauce is still creamy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.