Cacio e Pepe

1. 1

   Put a pot of salted water on to boil.

2. 2

   In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste.

3. 3

   Spread the paste evenly in the bowl.

4. 4

   Once the water is boiling, add the pasta.

5. 5

   The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water.

6. 6

   Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary.

7. 7

   The sauce should cling to the pasta and be creamy but not watery.

8. 8

   Plate and dust each dish with additional pecorino and pepper.

9. 9

   Serve immediately.

No additional tips available.