Cacio e Pepe

Author: Pep Interns
Servings: 4
Prep Time: 10 mins 
Cook Time: 15 mins 

One of the four Roman pastas, with just three ingredients. Beautiful in its simplicity, but easy to get wrong. OK, you can add Parmigiano Reggiano.

INGREDIENTS

150g Pecorino Romano
400g Buccatini (or similar), bronze cut if possible for maximum sauce grab
5 tbsp Pep Peppercorns 

METHOD

1. Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush.

2. Bring a wide shallow pan of well-salted water to the boil, then add the pasta; it should be covered but not by much. Stir occasionally during cooking and, five minutes into the cooking time, scoop out 250ml water into a wide bowl to allow it to cool slightly.

3. Grate your cheese, making sure it's as fine as possible.

4. Drain the pasta and leave it to cool for a minute. Meanwhile, put the cheese and most of the pepper in a large, heavy bowl or pan and beat in some of the pasta water very gradually to make first a paste, and then a sauce the consistency of bechamel.

5. Add the pasta and toss furiously while adding enough of the water (you shouldn’t need it all) to make a sauce that coats each strand.

Don’t worry if it takes a while to come together – keep beating and it should happen.

6. Divide between warm bowls, add more Pep, and serve IMMEDIATELY.