I Learned How to Make the Best Cacio E Pepe from Chef Fabio

• total time: 30 minutes

Ingredients

1/4 Cup Pecorino Romano▪️~20 Turns Fresh Ground Black Pepper▪️~1/2 lb. Spaghetti▪️~2 Tbsp Butter▪️

Directions

Pour a small amount of boiling water into the pecorino romano and mix until you get a mashed potatoes consistency, set aside

Boil spaghetti in salted water

Toast the black pepper in a pan over medium heat; add some pasta water (~3/4 cup) and the butter and stir together

When the pasta is ~60% done (still very al dente), transfer directly from the pot into the pan with the pepper (do not drain the pasta water because you will need it!) and continue cooking over medium heat until the pasta is almost done (it should still be al dente though 😁 no soggy noodles!); add more pasta water as needed as the spaghetti continues to cook and absorb the liquid

Turn off the heat and put a couple dollops of the pecorino romano mixture in the pan; pour a little more pasta water (if needed) over the cheese and mix together until the sauce is thick and glossy

Serve with fresh ground pepper on top -- enjoy!

30 minute total prep + cook time