Cacio E Pepe

1. 1

   In a pot over low heat, heat the crushed peppercorn with the olive oil.

2. 2

   In a pot large enough to cook the spaghetti, bring water to a boil.

3. 3

   Turn the heat off under the olive oil and add about 1/2 cup of the hot cooking water from the pot into the pan, then set aside.

4. 4

   When the pasta water comes to a rolling boil, add the salt, stir, then add the spaghetti. Cook the spaghetti until 2 minutes under the lowest time recommended on the package. Using tongs (you don't want to get the rid of the water), add the pasta to the pot with the pepper. Turn the heat onto very low and turn the pasta continuously until most of the water is absorbed. At this point, remove from the heat and transfer to a warm bowl.

5. 5

   Still tossing, begin adding the two grated cheeses, a couple handfuls at a time. If it starts to get dry, add 2 to 3 tablespoons of pasta water. Keep turning and turning, adding cheese and pasta water, a little at a time, until all the cheese has been incorporated and you have a lovely creamy sauce coating each strand of pasta. Eat immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.