Cold Water Cacio E Pepe

1. 1

   Combine water, pasta, and salt in a 4 1/2-quart pot, cover and set over medium-high heat to bring to a boil. We use a deep stainless-steel saute pan.

2. 2

   When water boils, decrease the heat to maintain a simmer. Remove the lid, stir in the freshly ground black pepper, and cook until the liquid is almost completely absorbed - about 10 minutes. It should be al dente and look just a bit saucier than the pasta you would plate.

3. 3

   Remove from heat and stir in the grated Pecorino Romano. Keep stirring until the cheese has melted and is fully incorporated into the pasta water.

4. 4

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.