Cacio e Pepe Pasta (cheese and pepper)
How to Make Cacio e Pepe Pasta (cheese and pepper)
- Heat a heavy skillet over high heat. Add the black peppercorns and gently shake for 1 minutes. Transfers the peppercorns to a mortar and pestle and crush well, you do not want a powder you want it to have a bite to it.
- Add water to a large pot. Add a small amount of salt not too much because the cheese is salty. Bring to a boil and add the spaghetti. Cook 5 minutes then remove 1 1/2 cups pasta water and place in skillet and let it cool until you can put your finger in it but not cold. Place the skillet with the pasta water over the lowest heat on your stove and add the shredded cheese. Whisk constantly until the cheese is melted and the water is creamy. This will take about 15 minutes, you don't want the water to hot or it will cause the cheese to separate and become rubbery.
- Add the black peppercorns to the cheese sauce. Keep a little for garnish. Drain the spaghetti and add it to the sauce and let sit about 5 minutes so the spaghetti can soak up the sauce.
- Twirl it on your plate and garnish with a little more black peppercorns.