No-Fail Cacio e Pepe
A five-ingredient cacio e pepe features a secret technique for achieving a consistently super smooth and creamy sauce.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling 2 quarts of salted water in a large pot. Add 16 ounces of spaghetti and cook until al dente.
-
While pasta cooks, heat 3 tablespoons olive oil, 2 tablespoons unsalted butter, and 2 teaspoons coarse black pepper in a medium skillet over medium heat, stirring for 2-3 minutes until butter melts and pepper sizzles.
-
Transfer the pepper mixture to a large bowl, then stir in 4 ounces (about 2 1/2 cups) grated Pecorino Romano until fully coated.
-
Drain the cooked pasta, reserving 1 cup of the cooking water, and let the pasta cool for 2 minutes.
-
Whisk 3/4 cup of the reserved cooking water into the Pecorino mixture, 1/4 cup at a time, until most of the cheese melts.
-
Add the pasta to the Pecorino mixture and vigorously stir for 20-30 seconds until a creamy sauce forms and coats the pasta. Add the remaining 1/4 cup reserved water if needed to loosen the sauce.
-
Divide among 4 bowls and serve immediately, topped with additional Pecorino Romano as desired.