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Cacio e Pepe

Ingredients

Scale
Serves 2-3
  • 1 1/22 tsp of black pepper
  • 7 oz grated pecorino
  • 3 oz grated parmigiano reggiano
  • 1/81/4 C filtered cold water
  • 3 oz extra virgin olive oil
  • 1/23/4 C reserved pasta water
  • 1/2 lb spaghetti

Instructions

Use a fine grater microplane to shave out the pecorino and the parmesan. Place the cheeses into a medium sized bowl. Add the black pepper. Mix to combine. Add the filtered cold water into the bowl gradually, while stopping to mix with your hands to create a cheese and pepper paste. Add enough water to be able to form a ball without it feeling runny; we are looking for a paste like texture. Set aside. Bring your pot of water for the pasta to an aggressive boil. Generously salt the water. Put spaghetti in and cook until al dente. Ready a large bowl on the side of the pasta pot. With tongs, pull all the pasta from the pot and place it into the large bowl. Drizzle in the extra virgin olive oil and mix rapidly. Break the cheese ball into a few pieces and drop into the bowl and continue to mix the pasta rapidly with the tongs. Drizzle in the reserved pasta water slowly and continue to mix until desired texture of sauce is achieved. Quickly transfer the pasta to bowls. Add a little bit of freshly cracked black pepper and freshly grated pecorino to finish. Serve immediately.