Cacio e Pepe
With just three ingredients, cacio e pepe is considered one of the hardest 'simple' dishes to master, testing a cook's technique above all else.
A deceptively simple Roman pasta of just cheese and black pepper, emulsified into a silky, glossy sauce that clings perfectly to every strand.
Ingredients
Method
Toast cracked black pepper briefly in a dry pan until fragrant.
Cook pasta until al dente, reserving plenty of starchy pasta water.
Off the heat, mix grated Pecorino with a splash of pasta water into a smooth paste.
Toss pasta with the pepper and cheese paste, adding pasta water gradually until glossy and emulsified.
Work off direct heat when combining cheese and water — too hot and the cheese clumps instead of emulsifying.
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