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Cacio e pepe

  • 50 g Pecorino Romano, finely grated
  • 25 g Parmigiano-Reggiano, finely grated
  • 2 t Black Peppercorn, ground
  • Cold Water
  • 250 g Dry Pasta
  • Olive Oil
  • Lemon Juice (optional)

Long pasta is ideal.

  1. Make paste. Combine the cheeses and pepper. Mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
  2. Cook pasta in salted water per package directions just until cooked. Drain.
  3. Stir into sauce. Add pasta to bowl and stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary.

  1. Bittman, Mark. "Cacio e Pepe." New York Times: Cooking. 22 March 2015. ↩