Modern Cacio e Pepe

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 2 people

Cacio e pepe is an Italian pasta dish with creamy cheese and black pepper sauce.

Here, we'll show you how to make modern cacio e pepe like the best restaurants in Rome, Italy, do it today.

Dissolve 1 teaspoon cornstarch with 2 tablespoons cold water and add it to a blender.
Add 2 ounces pecorino romano, 2 ounces parmesan, 1 teaspoon black peppercorns, 2 teaspoons olive oil, and ½ cup hot water.
Blend until smooth. Your sauce is ready! You can store it in a bowl covered with plastic wrap for 4 days or use it immediately.
Bring a large pot of water to a boil. When it boils, add a little salt and then the pasta.
Cook as per package instructions minus one minute.
In the meantime, heat the sauce on a large, non-stick, or stainless steel pan.
Bring the sauce to a gentle simmer and let it thicken slightly for a minute. Stir with a silicone spatula.
Fish the pasta out of the water and add it to the pan.
Add ¼ cup of pasta cooking water and stir the pasta in the sauce continuously for about 1 to 2 minutes.
Serve immediately on a plate topped with freshly cracked black pepper and a grating of pecorino romano.

Nutrition information is an estimate for 1 serving of cacio e pepe out of 2 servings.

SUBSTITUTIONS

Pecorino Romano: Substitute with generic pecorino or with parmesan.

Parmesan: Best if Parmigiano Reggiano or Grana Padano. Substitute generic parmesan cheese. Best if grated at home and not pre-grated from a bag.

STORAGE

Choose a pasta with a good bite, such as bucatini, rigatoni, or good-quality spaghetti. We are using thick and chewy homemade tonnarelli.