For 2 people · 20 minutes · Medium difficulty
Cacio e pepe is not a cheese sauce to be heated. It is a balance of Pecorino Romano, pepper, and starchy water. If the cheese encounters too much heat, it can form lumps: this is why the crucial moment comes when you turn off the heat.
Ingredients
- 200 g tonnarelli or spaghetti
- 90 g finely grated Pecorino Romano
- Black peppercorns, freshly ground
- Salt for the pasta water, used sparingly
Method
- Bring a moderate amount of water to a boil: this way, during cooking, it will concentrate more starch. Salt it lightly because the Pecorino is already salty.
- Toast the freshly ground pepper in a large pan over low heat for about one minute. Add a ladle of cooking water and turn off the heat.
- In a bowl, work the Pecorino with a little lukewarm cooking water. Add it gradually until you obtain a thick, smooth cream, not a liquid.
- Drain the pasta very al dente, reserving plenty of water. Finish cooking in the pan with the pepper and a little starchy water.
- Turn off the heat and let the temperature drop for a few moments. Add the Pecorino cream, moving the pasta vigorously and adding small amounts of warm water until it is glossy.
- Serve immediately with more black pepper.
Why does cacio e pepe get lumpy?
Pecorino can clump when it receives too much heat or is poured all at once into a scorching pan. Work it off the heat; remember that the type and aging of the cheese also affect the consistency.
Is butter needed?
It is not necessary in this version: the creaminess comes from the emulsion between the cheese and starchy water. Cream, likewise, is not needed.