Franklin Spice Works
Cacio e Pepe
The Roman classic of pasta, cracked pepper, and Pecorino in a glossy, cheesy sauce. Minimal ingredients, maximum comfort.
Ingredients
- 12 oz spaghetti or tonnarelli
- 1.5 tsp coarse black Malabar pepper, freshly cracked
- 1.5 cups Pecorino Romano, finely grated
- 1/2 cup Parmesan, finely grated
- 1/2 cup starchy pasta water
Instructions
- Cook pasta until al dente. Reserve 1 cup pasta water.
- Toast cracked pepper in a dry skillet 1 minute. Add 1/2 cup pasta water and bring to a simmer.
- Add hot drained pasta to the pan and toss.
- Remove from heat. Add cheeses and a splash of pasta water.
- Toss vigorously until a creamy, glossy sauce coats every strand. Serve immediately with extra pepper.