Recipe By Yvonne Ruperti
Published on July 31, 2024
With just three main ingredients (cheese, pepper, and pasta), this Roman dish would be the best quick meal we ever tasted. As long as we could keep the sauce from clumping.
Time
45 minYield
Serves 6Why This Recipe Works
For cheesy cacio e pepe recipe that was also creamy and smooth, we swapped butter for heavy cream, whose lipoproteins encouraged the protein and fat molecules in the sauce to bond rather than separate.
Ingredients
6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup)
1 pound spaghetti
Salt
2 tablespoons heavy cream
2 teaspoons extra-virgin olive oil
1 ½ teaspoons finely ground black pepper
Equipment
Instructions
Cook along with these step-by-step instructions
- Place finely grated Pecorino in medium bowl. Set colander in large bowl.
- 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.
- Slowly whisk 1 cup reserved pasta cooking water into finely 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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