{Cacio e Pepe} Leonardo Vignoli’s Cacio e Pepe Pasta Recipe
Spaghetti Cacio e Pepe is a classic Roman pasta dish that's often made subpar. Here we're sharing a recipe from the Roman institution, Cesare al Casaletto.
1poundspaghettior tonnarelli (use gluten free pasta to make it gluten free)
For The Cacio e Pepe Pasta Sauce:
2cupsfinely grated Pecorino Romano cheese
2teaspoonsFreshly ground black pepperplus more to taste
Instructions
Cook The Pasta: Bring a medium pot of water to a rolling boil over high heat. Once the water boils, salt the water generously. When the salt has dissolved, add the pasta and cook until al dente (about 1-2 minutes short or the package directions).
Make The Cacio E Pepe Sauce Base: Meanwhile, in a large bowl, combine 1 1/2 cups of the Pecorino Romano, the pepper, and a small ladle of pasta cooking water. Using the back of a large wooden spoon, mix vigorously and quickly to form a paste.
Add The Pasta To The Sauce: When the pasta is cooked, use a large strainer, a spider strainer, or tongs to remove it all from the cooking water and quickly add it to the sauce in the bowl, keeping the cooking water boiling on the stove. Toss vigorously, adding the hot pasta cooking water a tablespoon or two at a time as necessary to melt the cheese and to obtain a juicy sauce that completely coats the pasta.
Serve The Cacio e Pepe: Plate and sprinkle each portion with some of the remaining Pecorino Romano and pepper to taste. Serve immediately.