Eggless Cacio e Pepe
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Learn more →Ingredients
4 servings
- 12 oz spaghetti or tonnarelli
- 2 tsp whole black peppercorns, coarsely cracked
- 2 oz pecorino romano, finely grated (about 1 cup)
- 1 oz parmesan, finely grated (about ½ cup)
- 1 tbsp unsalted butter
- salt, for pasta water
Instructions
- 1
Bring a large pot of water to a boil. Salt it lightly — less than you normally would, since Pecorino Romano is quite salty. Add the spaghetti and cook until just shy of al dente, about 1–2 minutes less than the package directs. Reserve at least 1 1/2 cups of pasta cooking water before draining.
- 2
While the pasta cooks, toast the cracked peppercorns in a dry 12-inch skillet over medium heat, stirring frequently, until fragrant and lightly smoking, about 2 minutes. Add the butter and 3/4 cup of the reserved pasta water, then bring to a gentle simmer.
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