1/11/2021 with Romano and Black Pepper (Cacio e Pepe) | Cook's Illustrated

Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)

S E R V E S Serves 4 to 6

T I M E 30 minutes

INGREDIENTS BEFORE YOU BEGIN 6 ounces * High-quality ingredients are essential in Pecorino Romano, 4 this dish, most importantly, imported Pecorino ounces nely grated Romano—not the bland domestic cheese (about 2 cups) and 2 labeled “Romano.” Use the small holes on a box ounces coarsely grated grater to grate the cheese nely and the large (about 1 cup) (see note) holes to grate it coarsely. Alternatively, a food processor may be used to grate it nely: Cut the 1 pound spaghetti Pecorino into 2-inch pieces and process until Salt nely ground, about 45 seconds. For a slightly less rich dish, substitute half-and-half for the 2 tablespoons heavy heavy cream. Do not adjust the amount of water cream (see note) for cooking the . Stir the pasta frequently 2 teaspoons while cooking so that it doesn’t stick to the pot. extra-virgin olive oil Letting the dish rest briey before serving allows the avors to develop and the sauce to 1 ½ teaspoons nely thicken. ground black pepper INSTRUCTIONS

1 Place nely grated Pecorino in medium bowl. Set colander in large bowl.

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2 Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1½ teaspoons salt; cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.

3 Slowly whisk 1 cup reserved pasta cooking water into nely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.

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